Molasses Cookies (vegan)

Today was VegFest 2009 in DC. In honor of this day, I decided to make some vegan cookies. I've had an unopened jar of molasses in my pantry for a while now and thought it was about time I put it to use. Not too mention all the spices in this cookie will make it feel (or taste) like fall.

I'm loving the weather lately. Except for when it is cloudy and I am not sure when the atmosphere is going to bust of move and possibly rain on my parade. Or my picnic. Or my puppy, if I had one.

I decided to make a small batch of cookies because well, I fear, they all may not get eaten up while still fresh. I think this is going to be my new thing. Small batches. I made a small batch of oatmeal raisins the other day, and even made them mini cookies. But since those are pretty much my favorite cookie I probably could have made a full batch.

What I need to do is freeze the dough. Bake half or even a third at a time. Freeze the rest. Bake later. Late nights when all you want is a warm cookie. Unexpected guests. No problem. I just happen to have been baking some cookies (tee-hee). Or a lil snack of some cookie dough. This is always nice.

I think apples are going to be ready for picking soon. I am excited. I am going to have my go at making some different apple treats. So stay tuned. I'll be sure to share with you. Until then enjoy this small batch of yummy, spicy, molasses cookies.

Molasses Cookies

*makes about 14-16 cookies

1 cup plus 2 tablespoons flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon salt

1/2 cup packed brown sugar

6 tablespoons canola oil

2 tablespoons molasses

1/2 teaspoon vanilla extract

2 tablespoons unsweetened apple sauce – drain on a paper towel, then measure

Turbinado or other coarse sugar for sprinkling

Preheat oven to 325 degrees F.

In a mixing bowl, stir dry ingredients together (flour, cinnamon, baking soda, ginger, clove, salt).

In a second bowl, mix together brown sugar, vegetable oil, molasses, vanilla and apple sauce.

Add flour mixture to brown sugar mixture, stir until just combined. Using a tablespoon, scoop dough and form mounds on baking sheet. Place dough about 2 inches apart on an ungreased cookie sheet. Sprinkle tops with sugar.

Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.