Soft, not too sweet, oatmeal molasses cookie. Great for packing in school lunches. vegan.
Course: Cookies and Squares, Snack
Cuisine: Baked Goods, Vegan
Keyword: brown sugar, ginger, molasses, oatmeal
Author: Trish | The In Fine Balance Food Blog
½molassesfancy or light
½-3/4cupsoatmealoldfashioned or quick oats, not instant
2-½cupsall-purposeor nutr-blend, flour
Preheat oven to 375 and line baking sheets with parchment.
In a large bowl, whisk together oil, brown sugar, molasses, and hot water until well mixed and smooth. Add vanilla, baking soda, salt, ginger, and cloves. Whisk briefly to incorporate.
Add oats and flour and fold gently until completely incorporated.
Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-½ inches between them. Bake 8-10 minutes. Let cookies cool on baking sheet for 5-10 minutes before moving to a cooling rack.
Use old-fashioned oats or quick oats. Do not use instant oatmeal.Old-fashioned oats will make the cookies a bit chewier. If making for small children you might want to stick with quick oats. Feel free to substitute vegetable oil with melted vegan butter, like Earth Balance.