Jumbo Vegan Ginger Molasses Cookies

Hello everyone,

Welcome to…………

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This recipe was inspired by my mother. She shared a story from her childhood with me about her and her older sister. They would each get 10 cents as allowance money from their parents. She said that from time to time they would get 25 cents and when they did they would feel like the riches, girls in the world.

They would take their allowance money and head to the local country store and treat themselves to Ginger and Molasses cookies which were 2 for 1 cent, a soda, and peanuts. Walk down the road and sit on the steps outside the church they attended and enjoy their treats all to themselves. I love the way my mom lit up as she told me that sweet little story.

So, I decided to try and replicate one of her favorite childhood special treats with my own little twist!

Let’s dive into the recipe…..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

2  1/4 C organic all-purpose flour

2 tsp baking soda

1/4 tsp pink Himalayan sea salt

1 tsp organic cinnamon

1 tsp organic clove

1 tsp organic ground ginger

6 Tbsp organic vegetable shortening

1 C firmly packed organic brown sugar (DIY recipe here)

1/4 C organic cane sugar

1/4 C organic un-sulphured blackstrap molasses

1/2 C organic applesauce

Method:

This recipe yields 12 jumbo cookies.

  1. Line a baking sheet with parchment paper.
  2. Preheat oven to 350°
  3. In a medium bowl combine flour, salt, baking soda, ginger, clove and cinnamon. (Set aside for now.)
  4. In a large bowl and using a hand or stand mixer cream together shortening, sugars, applesauce, and molasses. Mix until smooth and combined.
  5. Add your flour mixture a little at a time. Use your mixer on the lowest speed to combine. Repeat until all of the flour mixture is evenly combined and your dough is formed.
  6. Using an ice cream scoop, scoop your dough onto your cookie sheet. Space them 2″ apart. Press the cookies slightly using the back of your ice cream scoop. *Optional you can sprinkle a little cane sugar.
  7. Bake for 12 to 15 minutes.  Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to completely cool for an additional 10- 15 minutes.

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Now it’s time to enjoy your labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

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The Classic But Not So Classic Chocolate Chip Cookie

Hello everyone,

Welcome to Tasty Tuesday!!!

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Last minute I decide to have friends over for a casual dinner. For appetizers I served Sriracha wings….these wings are always a huge hit. The main course was my Chicago Style Deep Dish Pizza.

Now I needed a quick dessert….this is where the classic yet not so classic chocolate chip cookie comes in.

When it comes to baking for me it can be hit or miss. So why not play around with a cookie recipe right before my friends show up.

I don’t know why I keep doing this…..it could totally backfire one day.

Thankfully today was no that day and the cookies turned out great.

Now I’m going to share the recipe with you.

Ingredients:

1 1/3 cup all -purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan salt
4 Tablespoon organic vegetable shortening
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic applesauce
1 Tablespoon organic vanilla extract
1/2 cup semi sweet chocolate chunks
1/2 cup bitter -sweet chocolate chips

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix vegetable shortening, sugars applesauce and vanilla.

Add your dry ingredients to your wet ingredients and mix to evenly combine. Gently fold in the chocolate chips and chunks

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 10-12 minutes or until cookies turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

The cookie in itself is classic, the fact that it’s eggless and has no butter is what makes it not so classic.  I promise you….you won’t miss any of the traditional ingredients.  It will be soft in the center with the crisp outer. Which for me is cookie perfection.

I hope you give this recipe a try and enjoy it as much as my friend’s and I did.

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Thank you so much for taking the time to stop by, I greatly appreciate it.

Instagram // Pinterest // Twitter

Until Next Time,

Sewloveable ☺

Peanut Butter Chocolate Chunk Cookies

Hello everyone,

Welcome to Tasty Tuesday!!!!

Can I just tell you that I’ve been craving, for a really good cookie.

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I really wanted to create a recipe that didn’t have loads of butter and sugar. Which, I know are the ingredients that make for the perfect cookie. Well I am here to share a recipe that has reduced amounts butter and sugar and has zero eggs. The best part is you get the crispness with the chewiness that make’s for cookie perfection. My goal is to add some healthier elements without sacrificing quality and taste. Let’s get started so you can enjoy these for yourself.

Ingredients:

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
5 Tablespoon organic unsalted butter, at room temperature
1/2 cup organic creamy peanut butter at room temperature
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic apple sauce
1 teaspoon organic vanilla extract
1 cup semi sweet chocolate chunks
1/2 cup unsalted peanuts

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix the softened butter and peanut butter together until thoroughly blended and fluffy. Add the sugars and beat until smooth. Next beat in the apple sauce and vanilla.

Add the dry ingredients slowly (1/3 at a time) using a spatula fold in until just combined. (You will get a bit of an arm workout but I promise it’s worth it and when you taste these cookies you won’t remember…. Lol.) Gently fold in the chocolate chips and peanuts.

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 9-10 minutes or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

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Enjoy and thank you so much for stopping by.

Until Next Time,

Sewloveable ☺

Dark Chocolate & Ginger Cookies

Hello everyone,

Welcome to Tasty Tuesday……

This post is just me sharing something new I tried while doing my weekly grocery shopping. I make it a point to put at least 1 new item in my cart weekly.

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These cookies are soooo delicious. I’m glad that I gave them a try on my last grocery shopping trip. I have to say Trader Joe’s always has something great and new to try.

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What new item have you tried on your most recent grocery shopping trip?

* Please note this is not a sponsored post. I will always mention if a post is sponsored.

Thank you for stopping by.

Until Next Time,

Sewloveable ☺

Mounds Inspired Chocolate Chip & Coconut Cookie

Hello everyone,

Can I just say coconut and chocolate in a cookie……is everything I Love in a cookie. So I decided to give them a try. So let’s get baking.

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Ingredients:

1 Cup All Purpose Flour
1/2 Cup of Unbleached Wheat Flour (you can certainly used 1 1/2 Cup of all purpose flour instead)
1/2 Cup of Organic Brown Sugar ( DIY recipe here)
1/2 Cup of Organic Cane Sugar
1 Tbsp Organic Vanilla Extract
1/4 Cup Organic Squash Puree
1/2 Cup Chocolate Chips
1/2 Shredded Coconuts (unsweetened)
3 Tbs Organic Vegetable Shortening (melted)
1 Tbs Almond Milk

Directions:

I used a hand mixer to make the cookie dough.

Line a baking sheet with parchment paper and set aside.

Preheat oven to 325°

In a medium bowl sift flour, baking soda and salt and set aside.

In a large bowl cream sugar’s, melted shortening.

Now add vanilla and squash and mix.

Add half of sifted flour mix. Add the other half of flour and milk and mix.

With a spatula fold in chocolate chip’s and shredded coconut.

Using a 1″ scoop, place dough onto the baking sheet and bake for 16-17 minutes.

Once done remove and let cool for 3 minutes and transfer to a cooling rack to completely cool.

Yields 22 cookies

The cookies will have a nice crisp outside and soft and chewy inside.

The cookies were so yummy….that my so called coconut hater loved them.

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Enjoy & Until Next Time,

Sewloveable ☺