New Recipe: Pumpkin Spiced Molly's

Crunchy sugar-coated on the outside, soft and spicy on the inside, mollys are a classic American cookie named after the molasses/treacle they are made with.

Very simple to make and fun for kids to do, you can knock these out in 5 - 10 minutes. We’ve adapted this recipe from our Easy Vegan cookbook, from the classic ginger molly to create a Halloween friendly pumpkin spiced version. These cookies keep well in a sealed box for 3-4 days. Enjoy with a cup of tea or chai.

Makes 16

Ingredients:
115g vegan butter – room temperature
150g granulated sugar – plus 50g more for rolling
20g aquafaba (liquid from a can of chickpeas or white beans)
60g molasses or treacle
225g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1/2 tsp ground cinnamon
½ tsp pumpkin spice (or pinch each of nutmeg, ground clove and ground allspice)
¼ tsp salt

Method:
• Preheat oven to 175 degrees
• Beat the butter and caster sugar until light and creamy either in a mixer using the paddle attachment or in a bowl with a wooden spoon. Add the molasses and aquafaba.
• Sift in the flour, spices, bicarbonate of soda and salt
• Put the extra sugar in a bowl. With a teaspoon, scoop up walnut sized lumps of dough and roll between your hands and drop into the sugar to coat.
• Line baking trays with baking parchment and place on the trays leaving at least 7 cm of space between the balls so they have room to spread.
• Bake for 8 - 10 minutes until golden brown.
• Leave to cool on a baking rack.