Growing up, there were three things in the kitchen, which were off limits to my sister and me. Those things were mom’s Sanka instant coffee; her Brach’s chocolate covered peanuts, or her Archway Old Fashioned Molasses cookies. I would sneak all three.
In her honor, to celebrate what would have been her 62 birthday, I decided to make a smaller, vegan version of her favorite cookies. I call them Norma Jean’s Molasses Cookies. Raise your mugs and join me in a toast, to my mom. Happy Birthday!!!
Norma Jean’s Molasses Cookies
1-cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger-optional
1/4 tsp. salt
1/4-cup (1/2 stick) vegan butter *
1/2-cup sugar (I used coconut sugar)
2 tbsp. canola oil*
2 tbsp. molasses
1/8-cup sugar for rolling
* I use Earth Balance soy free spread.
* Canola oil can be swapped for unsweetened applesauce. The swap is 1:1 and I suggest straining off some of the juice.
1. Preheat the oven to 350º and line your baking sheet with parchment paper.
2. Mix all of your dry ingredients in a medium-small bowl.
3. In a separate, larger bowl, blend the sugar and butter together.
4. Stir in the other wet ingredients.
5. Slowly add the dry ingredients to the wet ingredients.
6. Once everything is well blended, roll your dough into small meatball-sized balls and roll in the extra sugar.
7. Lightly press them out onto the parchment paper.
8. Bake 13-15 minutes