Ah, baking with the family. The smell of molasses and ginger hanging in the warm air as the timer rings, and you pull those fresh-baked cookies out of the oven, knowing deep in your heart that this moment is bringing back all those rosy childhood memories of happy times.
Or you could just be a fan of delicious flavor. I know I am.
I thought I’d share my new “vegan-ized” version of a recipe I found here, which is completely identical, as far as I can tell, to the recipe my mom used to make all the time when I was a kid. These cookies were one of the three we would always make. Either these, chocolate chocolate chip with white chocolate chips (my “veganizing” white whale), or snickerdoodles. (Which are pretty easy to make vegan, I actually like this recipe. Though I did add a thing or two, but that’s another post.)
- 1 Cup Coconut Oil, Solid
- 2 Cups sugar (I like to use raw sugar, one without bone char)
- 1/2 Cup molasses
- 2 flax eggs= 2 Tbs flaxseed meal + 5 Tbs water (information on flax eggs here)
- 3 cups White Whole Wheat Flour
- 1 1/2 cups Old Fashioned Oats
- 2 tsp Baking Soda
- 2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
Preheat oven to 375*F. Cream together the coconut oil and sugar, and try to beat out as many lumps as possible. Mix in flax egg and molasses until smooth. Add in dry ingredients, except for oats. Once the dough is relatively smooth, add in the oats. Get a bowl with a small amount of granulated sugar, and roll dough into 1-inch balls, rolling the balls in the sugar before placing them on a cookie sheet 3 inches apart, to ensure the cookies don’t touch as they spread out in the oven. Place cookies in the heated oven for 8-10 minutes. The cookies will have spread, cracked, and most importantly, they will still be soft. Allow them to cool, and they will get the perfect textural bite of crisp on the outside, chewy on the inside, and soft in between. These cookies also travel very well, making them a perfect cookie to ship in care packages and presents.