Monday, October 11, 2010

Vegan Molasses Crinkles

An updated vegan version of a family favorite... Molasses Crinkles!  Recipe follows...

I love it when a plan comes together.  I've been craving my Mom's Molasses Crinkles lately.  This recipe is from an old cookbook in my Mom's kitchen.  The book is called "Betty Crocker's Best Cookies".  My Mom taught me to bake with the recipes in this very same book.  Many are family favorites.  You can see some hand written notes on my copy where my Mom tripled the recipe!  That's how good these cookies are.  My Mom always made these at Christmastime, but like I said... I've been craving them lately. I got to thinking how I could make this recipe more healthful and vegan.  This was my attempt today and I am happy to say they turned out good... if I can say so myself.  My husband had a warm cookie fresh out of the oven and he said they are good.  So, there you go... a second opinion.  Here are a few snapshots from my afternoon baking session.  I'll type the recipe at the very end...

Vegan Molasses Crinkles

Wet Ingredients:
1/2 cup water
1 tablespoon flax seeds
1/4 cup raisins (or 4 prunes)
1/4 cup extra virgin olive oil
1/4 cup molasses
1 cup light brown sugar (packed)

Dry Ingredients:
1 1/4 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour pastry flour

1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt (next time I will reduce to 1/2 tsp.)
2 teaspoons ground cinnamon
1 1/8 teaspoon ground ginger
3/4 teaspoon ground cloves

Cookie Topping:
1/3 cup granulated sugar

In a small pot, bring 1/2 cup water and the flax seeds to a boil. Boil rapidly for two minutes.  Pour water/flax seed mixture into a blender; add the raisins.  Blend (liquefy) the mixture in the blender until raisins are no long visible.  Add in the olive oil and molasses; pulse the blender a few times until combined. Pour contents into a large mixing bowl; add the brown sugar. Stir with a whisk until well incorporated; set aside.

Combine all the dry ingredients in a separate bowl; stir with a whisk to combine.  Add the dry ingredients to the wet ingredients all at once; gently stir with a rubber spatula or wooden spoon until all flour is incorporated.  Cover dough with plastic wrap and place in the refrigerator for at least 1 hour.Preheat oven to 375 degrees F.   Line baking sheets with aluminum foil (sprayed with non-cooking spray) or parchment paper.  Roll dough into 1 inch balls (walnut-sized).  Roll balls in granulated sugar.  Place balls on prepared baking sheets; cookies should be spaced approximately two inches apart.  Using a drinking glass with a flat bottom, gently flatten each cookie.  Using your finger tips, dribble a few drops of water on top of each cookie (this gives the sugar on the cookie-top a nice crackled appearance).  Bake cookies for 9 to 10 minutes or until lightly browned on the bottom. Remove from oven and allow cookies to cool on the baking sheets for approximately 3 minutes.  Remove foil/parchment paper with cookies onto counter top and allow to cool completely. Store in airtight containers. Enjoy!  

Makes 3 dozen cookies.


Anonymous said...

Kim: This is the recipe I have also and I love it and made it vegan years ago. I usually make it during the fall. It is the best. Isn't that funny that we both have the same old recipe. Harriet

affectioknit said...

AWESOME! thanks for sharing this recipe - we love molasses cookies!

Kim said...

I made a few adjustments to the recipe after originally posting the other day. I think the dough could use a tad bit less salt and a tad less flour. When I measure the flour, I gently spoon the flour into the measuring cups and then level with the back of a knife. Despite lightly measuring the flour like this, I still had a difficult time stirring all the flour into the wet ingredients. I think a few tablespoons less flour would be a good adjustment. I plan to make these again soon (they are all gone... my husband ate them all!). I'll post again about this recipe! :)