Soft Pumpkin Molasses Cookies
2013-10-18
- Yield : Approx. 30 cookies
- Prep Time : 10m
- Cook Time : 14m
- Ready In : 30m
These cookies are great for fall with warm spices, deep molasses and seasonal squash. Enjoy with a glass of almond milk!
Ingredients
- 2 1/3 C. all-purpose flour
- 2 t. baking soda
- 1 t. cinnamon
- 1 t. ground ginger
- 1 t. sea salt
- 1/4 t. ground cloves
- 1 C. sugar
- 1/2 C. pumpkin
- 1/2 C. canola oil
- 1/4 C. molasses
- 1 T. flax meal
- 2 t. vanilla extract
- 2 T. turbinado sugar (or other coarse sugar) (optional)
Method
Step 1
Preheat oven to 350F. Lightly oil a large baking sheet.
Step 2
In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt and cloves. Mix well. Set aside.
Step 3
In a second medium bowl, whisk together sugar, pumpkin, oil, molasses, flax meal and vanilla until smooth and uniform.
Step 4
Add dry ingredients to wet and stir until just combined.
Step 5
Dough will probably be a bit sticky. If so, wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place on baking sheet, leaving a couple inches of space between each. Sprinkle with turbinado sugar.
Step 6
Bake 12-14 minutes or until cookies are set but not hard.
Step 7
Remove from oven. Allow to cool on baking sheet for 5 or 6 minutes before transferring to a cooling rack.
Step 8
Enjoy!
Average Member Rating
(5 / 5)
4 people rated this recipe
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