Can you believe Thanksgiving is already this week? I know! It’s crazy! I’m not too stressed about Thanksgiving because my beautiful mother is hosting this year. Love my mom’s cooking and love being together with family. However, I am a little anxious knowing that the most wonderful time of the year is quickly approaching…Christmas! Everything about Christmas makes my heart happy. The decorating, the gift-giving, the music, and celebrating our Savior’s birth. So much joy all around!
It’s never too early to start thinking about your holiday baking. I’m sure most of you have your traditional recipes and goodies that hold special memories. These soft molasses cookies remind me of the holidays. The rich flavors of the deep molasses and dark brown sugar, mixed with ginger and cinnamon. The best thing about these cookies (other than being vegan and gluten free), they are so soft! Melt in your mouth. Soft and yummy. These molasses cookies would make great gifts to give to your family and friends so I’ve put together a few simple packaging ideas over at Sarah Bakes Gluten Free Treats. Spreading holiday cheer with gluten free treats!
Gluten Free Vegan Soft Molasses Cookies
makes 2 dozen cookies
- 2 cups Sarah’s gluten free flour blend
- 2 tablespoons ground flaxseed
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/3 cup sunflower seed oil
- 1/3 cup unsulfured molasses
- 1/4 cup unsweetened applesauce
- 3 tablespoons non-dairy milk
- 1/2 teaspoon vanilla
- 1/4 cup sugar (for rolling)
In medium bowl, sift together flour, flaxseed, spices, baking soda and salt. Set aside. In large mixing bowl, combine the brown sugar, oil, molasses, applesauce, milk and vanilla. Stir in the flour mixture. Refrigerate cookie dough for 1-2 hours.
Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Roll cookie dough into tablespoon-size scoops and then roll in sugar to coat. Place on baking sheet and flatten slightly with bottom of drinking glass. Bake cookies for 11-13 minutes. Allow cookies to cool for 2 minutes on baking sheet then finish cooling on cooling rack. Store in air-tight container.
Recipe adapted from Milk n’ Cookiezzz
