Comments on: AMAZING Ginger Molasses Cookies

By: Philip

Philip — Wed, 26 May 2021 01:21:41 +0000

I love your Vegan Breakfast Cookies because they make it easier to be a Vegan and don’t have to use cereal and soy milk.
I also agree with your other followers about how g
Delicious your recipes taste.

By: Eva

Eva — Mon, 12 Apr 2021 03:53:20 +0000

Absolutely delicious!!!! Came out perfectly-thank you!

By: Bananne

Bananne — Sun, 31 Jan 2021 17:03:37 +0000

Crap. Wish I read comments before making.
Way too dry and crumbly, wouldn't stick together enough to even roll in Palm.

By: Megan

Megan — Mon, 04 Jan 2021 03:08:25 +0000

The only reason I'm not giving this recipe 5 stars is because I think it's too dry as it's written, with 2.5 cups of flour. My dough was way too crumbly, so I ended up adding a few tablespoons of oat milk to help the dough stick together better. The flavor was incredible though. And they were so soft and chewy! I will definitely make these again!

By: Deb

Deb — Tue, 29 Dec 2020 18:28:34 +0000

Wonderful! I love these cookies. After the first time I made them, I reduced the flour to 2 1/4 cups, as the dough was somewhat dry with the full amount. They were fantastic both times, however. Thanks for the recipe!

By: Sarah McMinn

Sarah McMinn — Mon, 14 Dec 2020 15:39:23 +0000

In reply to Lori Yerse. Sure!

By: Lori Yerse

Lori Yerse — Mon, 14 Dec 2020 01:26:41 +0000

Can I substitute unsulfured molasses for black strap?

By: Briana Wills

Briana Wills — Fri, 13 Nov 2020 01:14:46 +0000

In reply to Nicole Devereaux. Thank you!! I found the same thing and used cashew milk - perfect :)

By: Amanda

Amanda — Thu, 10 Sep 2020 10:46:54 +0000

These are yummy; however, 125g is far from 2.5 cups of flour. 2.5 cups is more like 330g when using the scoop and level method. My dough was very slack so I went back and weighed out 2.5 cups to get the correct metric measurement. Oops!

By: Mira

Mira — Sun, 15 Dec 2019 22:06:06 +0000

Thank you for this recipe! They are so deliciously chewy and flavourful. I LOVE these cookies and have made them countless times, as have most of my (non-vegan) friends.

I think that there is an issue with the metric measurements though, as some of the ingredients (flour, baking soda/powder, cinnamon, sugar) seem to be about half of their respective US measurements in the recipe. I used the metric measurements and ended up with closer to a buttercream than a cookie dough. I added in the other half of the ingredients that seemed to be missing and after that they turned out great.

By: Nicole Devereaux

Nicole Devereaux — Sat, 14 Dec 2019 15:53:56 +0000

Delicious and chewy. Any troubles with the dough not being sticky enough are easily remedied with 2-3 tablespoons of almond milk! I was questioning if they would be gingery enough when I saw the ginger to cinnamon ratio, but they are lovely! If you like them authoritatively gingery, you could add another 1/2 tsp of ginger, but these are fantastic sharing cookies!

By: Sarah

Sarah — Sun, 23 Dec 2018 21:32:05 +0000

In reply to Brigid. I would take them out and let them thaw about 10-15 minutes before putting them in the oven then bake the as normal.

By: Sarah

Sarah — Sun, 23 Dec 2018 21:30:24 +0000

In reply to Jordan Brackin. I think so. The dough is kind of stiff so it might be difficult to roll but I imagine you could make it work!

By: Jordan Brackin

Jordan Brackin — Sat, 22 Dec 2018 21:30:24 +0000

After chilling would these work with cookie cutters ? This is my fav cookie recipe but never tried to make shapes. Thanks

By: Brigid

Brigid — Sat, 22 Dec 2018 12:44:15 +0000

I plan to make up the cookies and then freeze them. Do I put the cookie dough in the oven frozen and then do you double your baking time?

By: Maria

Maria — Sun, 09 Dec 2018 02:53:37 +0000

I made these and they were delicious! Used vegan margarine instead or earth balance and shortening instead of coconut oil because that’s what I had but they were fanatic anyway!!!