Though I am supposed to teach weekly cooking classes, I have thrown in quite a few baking classes too. Everyone seems to enjoy these classes just as much, but I especially love sharing the joy and simplicity of vegan baking with the students. I’ve encountered many folks think that vegan baking is hard, or just tasteless, and I have made it my personal mission to prove that wrong to anyone that will listen (and taste!). To usher in the revolution, I taught two of my favorite cookie recipes: ginger molasses cookies and maple-tahini spelt cookies which incorporated different vegan baking techniques and lots of different ingredients.
I found this recipe for ginger molasses cookies on VegWeb, and I’ve been making it for years, including little BakeryManis changes along the way. The big changes include ground flaxseeds instead of egg replacer (which I think is kinda ewwwwy. And there is the unnecessary expense of that huge box). And of course I use coconut oil, because it is so rich and creamy. And lots more spices. And always use the dipping sugar– the cookies become crackly and infinitely cuter.
Ginger Molasses Cookies
4 tbsp ground flaxseeds
6 tbsp liquid (I like using coffee, but use anything)
1 cup packed brown sugar
¾ cup liquid coconut oil (or organic canola)
¼ cup molasses
1¼ cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
2-3 tsp ground ginger (more if like spicy!)
½ tsp ground cloves
¼ tsp sea salt
3 tbsp raw sugar (for dipping)
- Preheat the oven to 325°. Line your cookie sheets with parchment paper.
- In a small bowl, whip the ground flaxseeds with your liquid of choice, and let sit. It should become very sticky and thick.
- In a separate bowl mix the sugar, oil, and molasses. Whisk the flax mixture again, and add to the sugar/oil. Sir until all the oil is incorporated.
- Add all the dry ingredients to the liquids, except for the raw sugar. Stir until well-mixed- no dry spots.
- Scoop out tablespoon-sized balls and dip in the raw sugar (just one side or both, your choice). Place on the cookie sheets about 1-2 inches apart. Bake for 13-15 minutes. Let cool on the cookie sheet, and then move to a cooling rack. Yields about two dozen, 2-inch cookies.
maple–tahini spelt cookies
These maple-tahini spelt cookies are terribly easy and AMAZINGLY delicious. And it is one of the most popular posts on BakeryManis, because of a Blisstree shoutout in November. Try them for yourself and fall in love with the unrefined sweetness and whole-grain deliciousness.
3 tbsp tahini (see note and this post)
3 tbsp maple syrup (see note)
¼ tsp vanilla extract
5 tbsp whole grain spelt flour
1/8 tsp baking soda
pinch sea salt
2 tbsp chocolate cups
- Preheat your oven to 375° and line your baking sheets with parchment.
- Whisk together tahini, maple syrup, and the vanilla extract.
- In another bowl, whisk together the spelt flour, baking soda, sea salt, and the chocolate chips.
- Add the dry ingredients to the wet ingredients and stir until well combined. Divide the dough into two even portions. Roll gently in your hands, and then squash gently onto the baking sheet to about 1/2 inch thick.
- Bake for about 12-14 minutes, until just starting to brown on the edges/bottoms. Let the cookies cool on cookie sheet for 10 minutes to firm up before moving them to a cooling rack. This yields just TWO, 5-inch cookies. Cause sometimes that’s all you need!
- You can substitute any type of nut butter for this recipe (almond, peanut, etc) but the extra creamy tahini makes a cookie with a cake-like texture, with just a hint of surprising sesame flavor. The peanut butter version makes a wicked peanut butter cookie, though!
- You can also use agave for this recipe, but the resulting cookies will be much more brown, and a bit drier due to agave’s thicker texture. The maple works better, but choose what works for you and your baking budget!