There’s something about molasses cookies that are so comforting. Maybe it’s because they’re often served around the holidays or it’s from our childhood memories.
That’s it for me. They hold a special place in my heart. The combination of spicy, chewy goodness with ginger, molasses, cinnamon and cloves is delightful.
This fat-free recipe for vegan spicy molasses bars makes it even easier than cookies and bakes on parchment paper in just 20 minute.
I substituted the butter that is in most recipes with applesauce. The addition of 1/2 cup of whole wheat flour helps make it even healthier. A flax egg replaces a regular egg. Forming 2, 12″ flattened logs to bake and then slice into bars gets you out of the kitchen fast.
I tried making these with black strap molasses, but I found it to be too strong so I suggest unsulphured molasses. Molasses has a lower sugar content and a higher amount of antioxidants than most refined sugars. It’s also a good source of iron and calcium.
This recipe also has brown sugar and I don’t think a sugar substitute would work because the brown sugar makes them chewy and moist. For an additional kick, you can add candied ginger pieces.
The bars will seem soft to the touch at 20 minutes, but firm up as they cool so don’t over cook. Be sure to store them in a closed container to keep them moist or they may dry out.
I’d like to try a version with chickpeas because I love this Chickpea Chocolate Chip cookie recipe…
Keep your taste-buds craving more plant-based desserts:
- Avocado Tofu Chocolate Mousse
- Pumpkin Pie Smoothie
- Chocolate Peanut Butter Brownies
- Carrot Chocolate Chip Cookies
- Moroccan Spiced Vegan Eggnog
I’d love to hear your feedback in the comments below for this Spicy Molasses Bars recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Spicy Molasses Bars
- ½ cup unsweetened applesauce or pumpkin puree
- 1 cup light or dark brown sugar packed
- 1 tbsp ground flaxseeds plus 2 ½ tablespoon water (see note for other substitutions)
- 1/3 cup unsulphured molasses
- 1 1/2 cups all-purpose flour plus 2 tablespoons
- 1/2 cup whole wheat flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp Ceylon cinnamon*
- 1/4 tsp ground cloves
- ½ tsp Almond extract
- 1/2 tsp salt
- 1/3 cup minced crystallized ginger
- 1/2 cup confectioners' sugar sifted
- 1 tbsp dark rum (optional)
- 1/8 cup Powdered sugar
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and mix the 1 Tbl ground flaxseeds with 2 1/2 Tbl water. Let sit a minute.
- Place the applesauce or pumpkin and brown sugar in a bowl and hand mix until light and fluffy. Add the flaxeed mixture, almond flavoring, and the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- Slowly add the dry ingredients to the wet mixture just until combined.
- Mix in the crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a lightly floured board, form it into a disk and cut it in half. Roll each half into flat logs 12 inches long.
- Place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes. The logs will still be soft in the center.
- Sift the powdered sugar over the bars or, if using the rum, whisk the confectioners sugar with 1 tablespoon rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars