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Author Notes: a veganized and punch in your face version of Martha Stewart's Chocolate Ginger Molasses Cookies. because vegans/lactards need lurve too. —Lan | MoreStomach
Makes 26 cookies
- 7 ounces best quality chocolate, rough chopped
- 1 teaspoon baking soda
- 1/2 cup vegan butter (1 stick), i used Earth Balance
- 1/2 cup packed light brown sugar
- 2 tablespoons freshly grated ginger
- 1 1/2 cups plus 1 TBL AP flour
- 2 tablespoons cocoa powder
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup molasses
- 1/4 cup granulated sugar, to roll dough in
- 1/8 cup sweet ground chocolate, to roll dough in
- chop chocolate into chunks, set aside. (alternatively, you can use chips too, i won’t judge) dissolve baking soda in 1 1/2 teaspoons hot water; set aside
- using a mixer with paddle attachment, cream vegan butter and brown sugar until combined. add the fresh ginger and mix. in a bowl, sift all the remaining dry ingredients, in increments add to butter mixture, mix until combined
- next, add the slow ass molasses and baking soda mixture. mix in the chocolate. transfer to fridge. ignore it for a few hours, i ignored it for about 24 hours. it happens
- when ready, preheat oven to 325 degrees. Line baking sheets with parchment paper
- mix the granulated sugar and sweet ground chocolate on a plate. using an ice cream scoop, or whatever, scoop out dough and roll into balls, then roll around in the sugar + chocolate mixture. transfer balls onto lined baking sheets, fridge for 20 minutes. (martha reversed that step, good for her. i wanted to get that step over with, go from fridge to oven…) bake for 15-18 minutes, allow to cool for 5 minutes and then transfer to wire rack until cool completely. BAM.
No Laffy Matter
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