Molasses Cookies

Baking moods usually strike me on a Sunday! These cookies were actually nearly vegan in the original version, with only the exception of an egg, since they call for vegetable shortening instead of butter.

In a large bowl, combine one packed cup organic brown sugar and 1/2 a cup of vegetable shortening - try the non-hydrogenated shortening from Jungle which is certified vegan - much preferable to the Crisco my mom used in my childhood! Beat well with a mixer until light and fluffy.

Add 1/2 a cup of molasses and the equivalent of one large egg using egg replacer (such as Ener-G), and beat until well combined. Molasses, FYI, is a vegan powerhouse. It has a high dose of Vitamins B12 and B6 and a good amount of iron and potassium - I even remember reading in several sources that vegans should have a spoonful a day! Rather than resort to that, just have a few cookies ;) Although most molasses should be vegan anyway, the one from Wholesome Sweetners is certified as such, and organic.

Place 2 and 1/4 cups all-purpose flour (spooned into measuring cups and leveled with a knife) in a bowl, along with 2 teaspoons of baking soda, one teaspoon of cinammon, 1/2 tsp. cloves, 1/2 tsp. ginger, and 1/4 tsp. salt; stir with a whisk.

Add the flour mixture to the molasses mixture and beat until combined. Cover and freeze for one hour.

Fill one small bowl with 1/2 a cup of water and another with 1/4 cup raw sugar. Lightly coat your hands with cooking spray and shape the dough into 48 balls. Dip one half of each ball into the water, and then dip that same half into the sugar.

Place on baking sheets one inch apart and bake at 375 degrees for 8 minutes. (Note: I actually found that my oven needed closer to 11 minutes, so check yours starting at about the 8 minute mark; they were also easier to remove from the baking sheets if you let them sit a minute or two out of the oven). Cool on wire racks. Each cookie is 70 calories.

Cost:
vegetable shortening $3.99
molasses $5.39