Sparkled Ginger Molasses Cookies

November 13, 2010

This recipe was inspired by Isa Chandra Moskowitz’a Vegan with Vengeance cookbook. About three years ago now, when I first decided to become vegan, this was one of the first cookbooks that I got, and it’s been a go-to ever since. Along with The Joy of Vegan Baking, Isa’s cookbook taught me that being vegan did not have to mean giving up delicious tasting food, or delicious tasting baked goods, for that matter. At this point, I’ve learned how to veganize just about anything. Another valuable trick that I learned from Isa is how to make healthy, low-fat, delicious tasting baked goods. Using the skills I’ve learned, I attempted to turn this recipe into a slightly more healthy, low-fat version of the original. Surprisingly, these cookies not only turned out great, but I might even argue that they are better than the original recipe. They are soft, chewy, and even somewhat light and fluffy. They are plenty sweet, and pretty, too! Here’s my recipe:

Sparkled Ginger Molasses Cookies


  • 1/3 cup applesauce
  • 2 tablespoons + 2 teaspoons canola oil
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 1/2 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon powdered ginger
  • 2 teaspoons fresh, minced ginger
  • 1/2 – 2/3 cup crystallized ginger, chopped
  • 1 teaspoon cinnamon
  • 3 tablespoons almond milk (or other non-dairy milk)
  • about 1/2 cup turbinado sugar, for rolling cookies in before baking


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, mix together the the wet ingredients: applesauce, canola oil, sugars, molasses and almond milk.
  3. Add the fresh ginger and the crystallized ginger.
  4. In a separate bowl, mix together the dry ingredients: whole-wheat flour, salt, baking soda, powdered ginger and cinnamon.
  5. Add the dry ingredients to the wet, and mix well.
  6. Form cookie dough into one-inch balls, and roll in the turbinado sugar before placing on a baking sheet.
  7. Bake for 8-10 minutes, and let cool for a few minutes on the baking sheet before transferring to a rack to finish cooling.

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