These were absolutely divine and as you might have already noticed I've used them in the Ice Cream Sandwich with Coffee Vegan Ice Cream. They are perfectly soft and tender with a delicious hint of spices and the rich depth of dark molasses. You must chill the dough prior to baking if you want to achieve fluffy cookies, otherwise they will turn out very thin and crisp. These can be made vegan or non vegan, either way you will fall in love with these dark beauties.
- 2 cups spelt flour (or 1 cup buckwheat and 1 cup spelt)
- 1 egg (VEG: 2 Tbsp flax meal mixed with 3 Tbsp water and left aside)
- 1 cup coconut sugar
- 1/2 cup coconut oil in liquid state
- 1/3 cup dark molasses
- 1 Tbsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- pinch of salt
In a bowl mix egg or flax egg with coconut sugar, molasses, vanilla and coconut oil. Mix well. Add the cinnamon, ginger, cloves, nutmeg, salt, and mix until smooth. Now add spelt flour, baking soda, and mix for about 1 minute until combined. Now take a spoon or cookie scoop and place cookie dough on a baking sheet. Place the cookie dough in the fridge for at least 2 hours. When chilled, preheat oven to 175 °C and bake for 9 minutes. Sprinkle with coconut sugar and serve with vegan ice cream.
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