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″ 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!