I wouldn’t consider this a revolutionary concept in the slightest, but a simple tweak to my daily routine has changed everything.
“Make a list.”
That’s the advice Eric gave me several weeks ago when I was fizzling out. <—my term for juggling too many things at once with no clear direction on how to get it all done. I was moving at mach speed, but not feeling like I was making real progress. Running in place at its finest.
So I took his advice and dropped everything to make a simple list. I’ve enjoyed list-making in the past, but got out of the habit somewhere along the way. Eric is always ranting and raving about how good it feels to check off his list (he always has a list), and I’ve been secretly envious of his organizational prowess for years. A few weeks ago I made a list just for kicks. By 10am, I already had a few major things checked off and I felt motivated to keep going. Just like the energizer bunny. Ok, not really, but I felt more on top of things than I had in a while. He might be onto something here…
Of course, I had to buy a cute notebook for my new list-making infatuation. For some reason, I can’t get into the digital/online/app lists. Too easy to ignore, maybe. I need a list I can hold in my hand, cart around, and of course, scratch off each item with self-congratulatory force.
I now try to finish off each day by making a to-do list for the next day. I think I’ve reached peak personal organization! bahah. When I wake up in the morning, I already have a game plan waiting to be pounced on. Things are added, removed, or tweaked as the day goes on. Sometimes I get them done and sometimes I don’t (like yesterday, when we were without power for 24 hours due to an ice storm), but the point is that it’s made a huge impact in my day-to-day motivation and sense of accomplishment. And during the dreary, short days of winter, I’ll take every little bit I can get.
These molasses cookies are made a bit healthier using light spelt flour instead of all-purpose flour. To my delight, they turned out even better than my former favourite ginger cookies. The spelt flour lends a rich, nutty flavour and compliments the rustic molasses, cinnamon, and ginger flavours nicely. If you are looking for a last-minute cookie idea that is super quick to throw together, try these on for size. Keep in mind this batch only makes 1 dozen cookies, so you might want to double it for a larger crowd.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Chewy Molasses Spelt Cookies
Yield
1 dozen cookies
Prep time
Cook time
Total time
With crispy edges and chewy middles, these are hard to resist. The candied ginger is optional, so no worries if you don’t have any. I made the first batch without candied ginger and the second with it. I think I prefer the version without the candied ginger as they were a bit less sweet. If you want to cut back on the sugar, omit the candied ginger and the optional rolling in sugar. Either way, they’ll be a nice treat no matter which way you make them!
Ingredients
- 1/2 tablespoon ground flax mixed with 2 tablespoons water
- 1/4 cup vegan butter
- 1/4 cup natural cane sugar
- 2 tablespoons blackstrap molasses
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon ground cloves
- 1 & 1/4 cups light spelt flour
- 1/4 cup diced candied ginger (optional)
- 2-3 tablespoons sugar, for rolling (optional)
Directions
- Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
- Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
- In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
- In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
- Fold in diced candied ginger if using (or skip this step).
- Shape dough into small balls and roll in a bowl of sugar (optional). Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand so it's about 1/2 inch thick.
- Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!
Tip:
Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.
Nutrition Information
(click to expand)My planned giveaway was not possible this weekend due to the power outage. More coming soon over the next couple weeks, so stay tuned!
ps. – This song is on high rotation! can’t. stop. listening.
pps. – 17 more vegan holiday desserts & drinks
Wishing you all a happy, safe, and fun holiday! Thanks for your amazing support in 2013. xo
I think Eric and I would get along. I live for checking things off my lists! It makes me sound like a total loser but it is one of my favourite things to do and it gives the best feeling of accomplishment!
Lists keep me sane!! And so would these cookies…delicious!
These look delicious! I’m a molasses-ginger fan so these would be perfect for the vegan cookie swap. One question: I don’t have light spelt flour, do you know if AP flour would be fine, or perhaps cake flour since that’s like the “light” version of AP flour? I only usually buy those even though I keep telling myself it would be nice to try something different :)
Hey Jen,
yes I do think AP flour is fine since I’ve made previous similar versions with AP flour. Other flours might work too but I havent tried any yet. Enjoy!
That ice storm sure was something! I love listening to the booming cracks as the ice from the trees comes down. We were only out of power for 14 ish hours but we were certainly becoming a concerned that our poor girls (cockatiels) were too cold – almost hotel bound :).
I love your site, breathlessly await your cookbook, and am making these cookies as we speak. I have been mostly vegan for a while and finding your site has made it much easier; thank you!
Thanks for your lovely comment! I so appreciate your support. :)
So funny you mentioned worrying about your pets…we were saying the same thing about Sketchie (oh his ears are so cold!!) haha. Somehow he survived. ;) Eric actually made him a “cat tent” with blankets…crazy cat man, for sure!
Read Getting Things Done by David Allen … life-changing :-)
Hockley Valley flours? I have never heard of these! Are they Ontario based?
Also love love love molasses cookies and will definitely try this one
These sound amazing! I love ginger and molasses. Do you have a suggestion for a GF substitution for the flour? I can’t wait to try making these.
Thanks so much and happy holidays!
Merry Christmas Angela! And thank-you for your wonderful recipes and stories throughout the year. Do you know, for Christmas this year, I’ve made your homemade rolos, your peppermint oat squares, your peanut butter cookies (for Santa), the raw almond butter cups, and your peppermint pattie mixture is cooling in my freezer right now. And tomorrow’s project is going to be your homemade graham wafer cookies, which we always make into gingerbread men – and now, I guess I’ll be making these molasses spelt cookies as well, lol. How would I have any Christmas treats without you?! :)
I adore lists :-) They definitely give a buzz of actually getting something done! And if your lists generate these kinds of cookies, then I think we’ll all be benefiting.
Best wishes for a very happy Christmas Angela.
I’m a big list-maker myself, and simply cannot bring myself to do it without a fun notebook and pen to record everything with. I LOVE these cookies. Crystalized ginger is one of my favorites and I adore all things gingerbread-esque. Gorgeous and delicious! Have a great Christmas!
I just made these with coconut oil instead of butter and wow they are soooo good! Thank you!!
Wow, these look delicious! :)
Happy, merry! I got a work colleague hooked on your blog, and HE sends your recipes to his family and makes them for us at work. He especially loves your squash recipe with the dried cranberries.
I wonder if I could pat these cookies into ginger bread peops? Or chill the dough and use cookie cutters? Wish I’d seen this recipe last weekend…but there’s always next year. We used to decorate the cookies to look like the people we were making the cookies for! *<);D
All the best!
Suze
Just want to say how excited I am for your cookbook! I preordered a copy for myself for a Christmas present :) In the mean time, I’ll be baking these or your Nutcracker cookies, listening to Christmas music, and seeing if these strange sensations might mean we’re having a Christmas baby!
Wishing you a Merry Christmas!! I’m so grateful for your blog!!
Candied Ginger is the perfect winter spice! Love the pictures!
Hello Angela!
Thank-you Darling for all your lovely recipes! I made these delicious cookies this evening. My mother says they are awesome; “Just enough spice that you eat them slowly!” I am looking into purchasing one of your books. Your blog is beautiful love, photos are fantastic!
Thank you so much for the feedback! So glad you all enjoyed them. Have a great holiday!
These were gone in less than a day. YUM! The ginger was a great addition.
I made these today as part of my festive cook/bake-athon and they turned out wonderfully, even though I supped my gluten-free flour mix for the spelt flour. Thanks for all the wonderful recipes that enable my cookie addiction with minimal guilt :)
I swapped in all oat flour but added an extra 1/4c because the consistency of the dough was too thin. Cranked the oven to 375 and dropped the bake time to 10 exactly and they came out amazing, and gluten free.
I made these today and they were a hit with my family. I also used coconut oil instead of vegan butter. Really great. Thanks!
Merry Christmas —-Angela And Eric and family
I just made the cookies and they are delicious!!! <My kids and hubby loved them too. I am not a fan of black-strap so I used fancy molasses instead. I think I'll use this one in my Home Ec. class. Definitely need to double it next time – there is not going to be enough left for back to school lunches!