I started out with a good basic recipe for a vegan molasses cookie. Then I went and fiddled with it…again and again. I was out to make it a more “adult” cookie, and boy did I succeed. Some extra spices including a pinch of cayenne pepper, a little cocoa powder, espresso and pecans did the trick. I used heart-healthy whole wheat pastry flour and extra virgin olive oil (I very rarely use Earth Balance or vegan shortening – don’t want the palm oil, etc.)

These are some intense cookies, and I mean that in the best possible way. Next time I might up the ante and add some fresh ginger, too. Watch out, kids!

I hope you’ll make these for your next holiday party. You’ll definitely blow the minds of any butter-lovers who taste them, because you’d really never know these are vegan cookies.

Two words of advice. First, make sure your spices are fresh. If you’ve had your ginger and cloves in the spice cabinet for over six months, buy some more. It really makes a difference, I swear.  Second, the brand of molasses seems to matter – a LOT. The first time I made these I used Wholesome Sweeteners Organic Molasses, which is a blackstrap type, and the cookies were appropriately intense.  The second time I used Grandma’s brand and they had a milder taste that wasn’t nearly as appealing. So it’s worth seeking out a flavorful molasses.

Molasses-Ginger Cookies

2 cups whole wheat pastry flour
½ cup sugar
1 tablespoon cocoa powder
2 teaspoons instant espresso powder
3 1/2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper
Scant 3/4 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
¼ cup well-chopped pecans
½ cup extra-virgin olive oil
2 teaspoons vanilla extract
2 tablespoons non-dairy milk of choice (can substitute regular milk)
½ cup blackstrap molasses (see note above)
¼ cup demerara sugar

Heat the oven to 375 degrees.

Mix the dry ingredients (through pecans) in a large bowl.

In another bowl, whisk together the oil, vanilla, milk and molasses.  Add to the dry ingredients and mix with a spoon just until combined.

Form into 1-inch balls and roll in the demerara sugar. Place a few inches apart on a cookie sheet lined with parchment paper. Bake for 9 minutes. They may still look a bit wet inside, but don’t worry.

Let cool on the baking sheet for 3 or 4 minutes, then remove to a rack and cool fully before eating.

Makes about 3 dozen cookies

I can’t believe I’ve never posted my favorite cornbread recipe. Well, better late than never.

This is based on a famous recipe published in Cook’s Illustrated, called “Blue Ribbon Vegan Cornbread.” It was created by an 11 year-old girl, who won a contest at the Iowa State Fair. I’ve made a few changes to the recipe, namely using a heart-healthy oil, substituting whole-grain flour, reducing the sugar and throwing in some fresh or frozen corn kernels (optional).

My other secret weapon is a roasted cornmeal called Brinser’s Best. It’s darker than most cornmeal, with a completely distinctive taste. My favorite ratio is half Brinser’s Best, half regular stone-ground cornmeal. I’m not sure why, but the combination is just right in cornbread. Brinser’s is made by a company called Haldeman Mills in Pennsylvania. One great thing about Haldeman is that they don’t use genetically modified corn. Yay. I found Brinser’s at the awesome Court Street Grocers in Brooklyn. Otherwise, I’m not sure where to tell you to look for it, as it’s out of stock on Amazon. In any case, this stuff is worth the search.

I like to serve my cornbread with collard greens and Hoppin’ John. Which reminds me, I haven’t posted my recipes for those yet, either – maybe because they are completely un-photogenic. But I’ll try someday!

Whole-Grain Vegan Cornbread

2 Tbsp. ground flax seed
6 tablespoons water
1 cup whole wheat pastry flour (all-purpose flour works, too)
1 cup cornmeal (see above)
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup soy milk
1/4 cup high-oleic safflower oil or extra-virgin olive oil
1/2 cup fresh or frozen corn kernels (optional)

Heat the oven to 425 degrees.

Spray a cast iron skillet with cooking oil spray and place in the oven 5 minutes before you are ready to put the cornbread in.

Vigorously mix the flax and water in a small bowl or mug, and microwave for 30-40 seconds, until thickened. Alternatively, bring the water to a boil in a small saucepan, add the flax and simmer for a few minutes.

Mix together the flour, cornmeal, sugar, baking powder and salt in a large bowl.

In another bowl, mix the flax mixture, soy milk and oil. Add to the dry ingredients and mix just until combined.

Add corn kernels, if using.

Pour the batter into the heated cast iron pan. Bake for 18-20 minutes, or  until a toothpick inserted into the center comes out clean. Let cool slightly before cutting.

Serves 8