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’m a list maker too.. I usually have a running list of things I need to do, but I think having a game plan for the morning before going to bed is a great idea. I’m going to try to start doing this to see if it helps. :)
I think I need a short break from sugar after all I’ve eaten the past few weeks with the holiday get togethers. BUT as soon as I’m ready for a small treat again, these might be first on my list. They look wonderful!
Thank you for this recipe. I made these with my family. Turned out amazing and so good! Everyone loved them. This is sure to turn into a annual cookie classic!
Mmmm there were molasses cookies at our family cookie bake this year but not vegan. I will definitely be keeping these in mind for my veg contributions next Christmas ;)
these cookies look great – and molasses are one of my boyz favorites so I will be sure to make them :)
Glad you have gotten into the list habit – it is a lifesaver and can really decrease anxiety (as soon as you put something on paper, you no longer have it swirling in your head!). My problem is that lately I have so many lists or they are so long and cumbersome – it is feeling a bit overwhelming and scattered. Time to regroup in the new year!!!
These look so delicious. Can’t wait to try the recipe.
If I don’t have access to vegan butter (I currently live outside the US) could I use coconut oil as a replacement?
I haven’t tried it yet with coconut oil, but I would expect that it would still work. Let me know if you try it out!
Wow, these look great! What are your thoughts on spelt flour? I’ve heard some controversial comments on it, but I’m definitely intrigued.
Hey Angie!
I am stoked to try these cookies but also don’t have any spelt flour on hand although I DO have quinoa and sorghum. I’m thinking the sorghum would compliment the molasses but wanted to ask your advice, being the creator o’ goodie-ness and all! :)
These will be a welcome addition to a bring-your-own-snacks New Years Party!
Hey Brinklen, Hmm..that’s a tough one to say for sure! I’ve only tried them with AP flour and spelt flour. Quinoa and Sorghum are both gluten-free flours as you know which can have unpredictable results in baking recipes! I would think you’d need a starch in there for binding (is sorghum a starch? I can’t remember). All the best if you do try something out and Happy new year!
These look absolutely delicious! Love the way they are nearly sugar free! I was wondering what the purpose of flax idv – to act as a binder? Do you think chia seeds could be used instead?
Yes chia seeds might work although I haven’t tried it before. Let me know if you do!
Hope your year (2013), ends with awesome cookie…. Havn’t tried before, else i too would have ended up the year with the same one..
I just made these yesterday (a double batch!!!) and they are already gone. Huge hit! I didn’t have Spelt so used all purpose GF flour and it was way too wet so I added about 1/4 more of flour. I also chopped the ginger up into small pieces so it wasn’t such a huge hit to your mouth like a little bomb of flavor! Still, amazing <3
Hey! I absolutely love your recipes! I made a vegan chocolate chip cookie that I think you would love if you want to take a look! veganosity.com/food/knock-your-socks-off-vegan-chocolate-chip-cookies/
Angela, I recently became a happy follower! This morning we had your high protein breakfast burrito with a side of fresh pineapple, as you suggested. Was a delicious and satisfying way to start the day! Great recipe! Just made the cookies. OMG they are too good! 10 minutes out of the oven and I told myself I would only eat 2. I devoured 4. Now, my husband is going to want his fair share when he gets home. :) You are such a cutie— I’m enjoying your recipes. Many thanks!
So happy you are enjoying the recipes! :) Thanks for letting me know!
Hi Angela! I’m a new happy follower! Made these yesterday. Didn’t have candied ginger but that didn’t matter. The cookies were delicious. My husband and I loved them! This recipe is awesome!!!
What vegan butter are you using because Earth Balance has soy in it. Is there another option I can encourage my whole foods to carry?
Earth balance makes a soy free variety widely available.
Hi Angela!
Thank you so much for another delicious recipe. You are so generous and such an amazing and inspiring cook. I am really excited about your book! Just letting you (and your readers) know that I have made these using coconut oil as the ‘vegan butter’ 3 times and they work well and taste beautiful. I didn’t think I would like this kind of spice flavour (I am a chocolate girl – I initially made them as a treat for my husband) but I can’t stop eating these every time I make them! I use muscovado instead of cane sugar too. Thanks again. They are wonderful.
OMG…these babies have become my favorite cookie recipe, I have just made them and I am so scare that I might just eat them all before the night is over lol. Thank you for this amazing recipe.
Hey love your recipe.Did u forgot to write maple syrup?
Nope it’s in there!
Oh sorry, i just saw it, its written as Syrup. Thanks.