A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.
I feel like molasses is underrated. Way underrated. It's a mostly un-refined, nutrient-rich sweetener that boasts big flavor. What's not to love? I've been trying to work it into my diet to replace regular white sugar when possible, especially since it's contains a good dose of iron and magnesium.
Regular molasses cookies are pretty commonplace, but I wanted something with a little more va-voom. Maple and molasses are such a comforting combination, offering sweet and earthy notes and conjuring memories of beloved holidays (can you tell I'm excited about winter?). However, I pretty much always want chocolate, so I thought oh what the heck, I'm going for it. All in. I figured the maple/molasses/chocolate combination was awful or overwhelming, then lesson learned. As Sarah Addison Allen writes... happiness takes risks. This risk paid off. Oh my goodness... these cookies are a new staple and definitely make me happy. They are so flavorful and rich with a fresh and unique flavor combination that is an utter delight.
I hope you like them as much as we did! It's been rainy all week up here in Alaska and these fill the house with the most scrumptious aroma that feels like a big, warm hug.
Maple Molasses Chocolate Cookies
Published 07/27/2016
A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.
Ingredients
- 1 cup vegan stick butter, room temperature
- 1 ¼ cup vegan granulated sugar
- ¼ cup molasses
- ¼ cup + 2 tbsp aquafaba (liquid from one can of chickpeas)
- 2 tsp vanilla extract
- 1 tsp maple extract
- 2 ¼ cup all purpose-flour
- ¼ cup + 2 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee, dry (optional)
- 1 tsp kosher salt
- ¾ tsp baking soda
Instructions
- In an electric mixing bowl, cream the butter, sugar, and molasses together with the beater attachment on medium speed until well combined.
- Reduce the speed to low and beat in the aquafaba, and vanilla and maple extracts. Increase speed to medium; beat until somewhat light and fluffy.
- In a medium mixing bowl, whisk together the remaining ingredients. Slowly add to the butter mixture on low speed until just combined.
- Allow to rest in the fridge at least while the oven preheats. Preheat oven to 325°F. On a greased cookie sheet, place slightly smaller than golf-ball sized cookies a few inches apart and bake on the middle rack for about 12-15 minutes. Allow to rest a couple minutes on the pan before transferring to a wire cooling rack. Repeat with remaining dough. Cool, then store in an airtight container.
Yield: 40
I shared this recipe in The Food Journal by Brighthouse. It's not exclusively vegan but offers a lot of wonderful recipes! Click here to see the entire journal and download it for free!
I noticed 'molasses' is spelled 'mollasses' in the book... I'm wondering if it is a spelling error or just chiefly british? #grammarpolice #weareallhumanthough
