No milk, no egg, no problem.
These molasses cookies are perfect for our food allergy family.
We hope you can enjoy this recipe, too. See below!
Kiddo first learned about molasses cookies at camp last year.
And as our general rule is no new foods away from home…
I promised I’d try to make an allergy-friendly version for him to taste soon.
Ya know, because that’s what food allergy moms do.
Making good on my promise, I bought my first bottle of molasses ever and got to work.
These were made both dairy-free and egg-free and worked beautifully.
Wow, the spice flavor is so bold but the kids enjoyed this very tasty cookie.
Hubby and I personally enjoy these with a cup of coffee.
In addition, I’m excited to share that we used applesauce for the egg in this recipe!
Many times I prefer flax for egg replacer, but applesauce worked.
And that can make it even easier to whip these us on a whim.
See recipe below!
First, whisk together all the dry ingredients, listed below.
Second, combine wet ingredients in the mixer.
Third, add the dry ingredients to the wet and mix until combined.
Fourth, chill the dough in the refrigerator for about an hour.
FREEZING MOLASSES COOKIE DOUGH
Yes, you can freeze this cookie dough for later!
I prefer to form the balls, flash freeze, then store the frozen cookie dough balls in an airtight container.
When you’re ready to bake, pull the dough out the freezer and let it thaw enough to still be chilled but soft.
Then continue with the steps of rolling in sugar and sprinkling with water.
Next, bake.
MOLASSES COOKIES DAIRY & EGG FREE
INGREDIENTS
2.5 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon (ground)
1 teaspoon ginger (ground)
1/4 teaspoon cloves (ground)
1/4 teaspoon salt
3/4 cup coconut oil (solid) or shortening
1 cup brown sugar (packed)
3 tablespoons applesauce (or 1 egg)
1/4 cup molasses
1/4 cup sugar for dipping
HOW TO MAKE MOLASSES COOKIES
Whisk together in a large bowl: 2.5 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon salt.
Combine in a mixer: 3/4 cup solid coconut oil or shortening, 1 cup brown sugar, 3 tablespoons applesauce or 1 egg, 1/4 cup molasses.
Add the flour mixture to the wet mixture and slowly combine to make your cookie dough.
Cover the dough and chill.
After the dough has chilled, form into 1 inch balls. A small cookie scoop (affiliate) works great for this.
If freezing for later, stop here and see freezing instructions above.
To continue making fresh cookies, roll the balls in a bowl of 1/4 cup sugar until all covered.
Place the dough balls on a cookie sheet. This is our very favorite non-stick cookie sheet. (affiliate)
Sprinkle each dough ball with water from your fingertips.
Bake on 375 for 8-12 minutes, until golden brown and no longer wet and glossy. I like to check how brown the bottoms are getting.
Remove from oven and move to a cooling rack.
Store any extras in an airtight container.
We hope you enjoy these dairy and egg free molasses cookies as much as we do!
They make the perfect spiced holiday treat without having to cut out and decorate gingerbread men, lol.
