I loved visiting my grandma’s house when I was a kid. She was a fantastic cook and Grandma. Birthdays were celebrated at her house, as well as family dinners and Thanksgiving. This is her molasses cookie recipe that we loved as kids, but with some changes to make it non-dairy.
Now, this cookie is a favorite of my family: great taste without being overly sweet and great for dunking in Almond Milk (or your favorite non-dairy beverage).
3/4 cup oil
1 cup sugar
1/4 cup molasses
1 1/2 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 tsp cloves
1 teaspoon ginger
In a mixing bowl, add oil, sugar, and molasses. Use a liquid measuring cup to measure your oil and then measure your molasses in the same cup: the oil will help the molasses come out without a sticky mess. Beat the oil, sugar and molasses.
The oil will not mix in with the sugar very well.
Add the egg and beat the ingredients together; now the ingredients don’t separate.
Add your remaining ingredients: flour, soda, salt, cinnamon, cloves, and ginger. Mix well.
The dough will be stiff.
Use a sil pat liner or parchment paper lined baking sheet. Use a 1 tablespoon measuring spoon, to make balls of dough. Flatten the cookie dough balls with the bottom of a cup or spatula.