This easy recipe for vegan molasses cookies is great if you have an egg allergy or are lactose intolerant.
Allergy-FriendlyBudget RecipesCookiesDairy- and Lactose-FreeDessertsEgg-FreeRoad Trip RecipesTo FreezeVegan
Ингредиенты
- 1/4 cup (60 ml) water
- 1/4 cup (45 g) dates, pitted and chopped
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 1/8 tsp salt
- 1/4 cup (55 g) lightly packed brown sugar
- 1/4 cup (60 ml) molasses
- 3 tbsp (45 ml) canola oil
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small pot, bring the water and dates to a boil. Simmer for 3 minutes while stirring and pressing on the dates with a wooden spoon until the mixture forms a purée. Set aside.
- In a bowl, combine the flour, baking soda, baking powder, spices and salt.
- In another bowl, combine the brown sugar, molasses, oil and date purée with an electric mixer. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.
- Form into balls using about 3 tbsp of the mixture for each cookie. Place on the baking sheet.
- Bake for 15 minutes or until the cookies are golden. Let cool completely.
