Vegan Ginger Molasses Cookies

These Vegan Ginger Molasses Cookies are soft and chewy in the center and crispy around the edges. The ideal holiday cookie thats perfectly spiced with subtle molasses flavour! This recipe is also healthy, flourless, gluten free, oil free, nut free and refined sugar free!

After finally achieving the best Vegan Snickerdoodle Cookies, and getting that perfectly chewy, soft and crispy texture I knew I had to recreate a ginger molasses version because c’mon, they’re like a holiday staple!

If you’ve never tried a ginger molasses cookie before, think ginger snap cookies with the texture of a chewy molasses cookie. The spices in this cookie scream holidays and I love that they’re not too sweet either.

Did I mention that these cookies also just so happen to be flourless and allergy friendly? So anyone can enjoy these cookies and are perfect to share with all your friends and family this holiday! Alright, let’s make some cookies!

Ingredients in Vegan Molasses Cookies

These ginger molasses cookies are based off my Vegan Snickerdoodle cookies. They’re mainly made from sunflower butter and oat flour, and sweetened with coconut sugar keeping them nut free, gluten free, oil free, flourless and refined sugar free! The amazing chewiness of these cookies come from the aquafaba and molasses. And of course, we can’t forget the ginger, cinnamon, cloves and all spice that go into these molasses cookies to make them perfectly spiced.

How to Make Soft & Chewy Vegan Ginger Molasses Cookies

Again, the process is very similar to the Vegan Snickerdoodle cookies I posted yesterday!

1. First, mix all the wet ingredients together.
2. Then add in the dry ingredients and mix until combined and a dough forms.
3. Measure out 30g of cookie dough using a scale or medium sized cookie scooper and roll them into a tall ball (refer to photo). Making the balls of dough taller helps make them chewier on the inside and crisper on the outside.
4. An optional step is to roll them into sugar. I suggest using cane sugar for this step but skip this step if wanting refined sugar free ginger cookies.
5. Bake for a total of 10-11 minutes, rotating the tray half way. The tops should just be slightly cracked and will crackle more as it cools.

Make sure to let them cool for at least 5 minutes because they’re super soft and fragile right out of the oven!

Tips & Tricks for the Perfect Vegan Ginger Molasses Cookies

1. Roll the Balls of Dough Tall: The shape of the cookie dough makes a huge difference in the texture of these cookies. This method yields the perfect thick, soft and chewy center with crispy edges. The bottom of the cookie dough bakes first, spreads out and the top remains thick and chewy in the middle.
2. Let the Cookies Cool on Baking Pans: If you remove the cookies too early from the baking pan, they will stay TOO raw in the middle because they finish baking on the hot pan. Plus, they’ll break and fall apart even if you try.
3. Unsulphured vs. Black Strapmolasses: I prefer to use Unsulphured molasses in baking because it’s a much more subtle taste but if you really like the flavour of molasses, feel free to use good ol’ black strap molasses.

How to Properly Store Chewy Ginger Molasses Cookies

• Make ahead: Make the cookie dough as instructed and roll them into balls. Place them onto a baking tray and store in the fridge (for up to 3 days) of freezer (for up to 1 month) covered. When ready, roll them into sugar and bake! Alternatively, you can just make the dough and put it into a air tight container/reusable bag and keep it in the refrigerator or freezer. Then when ready, let the dough sit at room temperature for 5 minutes (15 minutes if frozen) and then measure the dough, roll them into tall balls and bake!
• After they’re baked: Once the snickerdoodles have completely cooled, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week and in the freezer for up to 1 month. Let them thaw at room temperature before eating.
• TIP: microwave the cookie for 10 seconds for a super soft warm cookie.

Helpful Tools to Make Vegan Ginger Cookies

• Light Coloured Baking Sheet – for even browning of the cookies
• Parchment Paper OR Non-stick Baking Mat
• Medium Cookie Scoop (30g)

I hope you try a batch of these Vegan Ginger Molasses Cookies and love them as much as I do! They’re perfectly spiced and sweetened with an amazing soft and chewy texture. They make a great holiday snack and I think would be so perfect for any cookie exchange!

More Holiday Vegan Cookies to Love!

• Vegan Soft & Chewy Snickerdoodles (Gluten Free + Oil Free)
• 4 Ingredient Snowball Cookies
• Healthy Chocolate Chip Cookies (Gluten Free + Oil Free)
• No Bake Chocolate Caramel Cookies (5 Ingredients)
• Air Fryer Tahini Chocolate Chunk Cookies
• Salted Pretzel Chickpea Chocolate Chip Cookies
• Chocolate Chip Tahini Cookies
• Classic Chocolate Chip Cookies (Coming soon!)

If you recreate this Vegan Ginger Molasses Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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vegan ginger molasses cookies

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5 from 5 reviews

• Author: Lisa Kitahara
• Total Time: 10 minutes
• Yield: 18 cookies 1x

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Description

These Vegan Ginger Molasses Cookies are soft and chewy in the center and crispy around the edges. The ideal holiday cookie thats perfectly spiced with subtle molasses flavour! This recipe is also healthy, flourless, gluten free, oil free, nut free and refined sugar free!

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Ingredients

Scale 1x2x3x

• 3/4 cup sunflower butter (192g)
• 1 tsp vanilla extract
• 1/2 cup coconut sugar (96g)
• 3 tbsp molasses (60g)
• 3 tbsp aquafaba (liquid of unsalted canned chickpeas // 45g)
• 1 cup oat flour (120g)*
• 1 tsp baking soda (5g)
• 1–2 tsp ground ginger (depending on how gingery you like it)
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp all spice
• 1/2 tsp salt
• 2 tbsp cane sugar, optional

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Instructions

1. Pre-heat oven to 350 F (180 C)
2. Into a large bowl add in the sunflower butter, coconut sugar and molasses, and mixed until combined. Then add in the aquafaba and vanilla and stir to combine.
3. Add in the oat flour, baking soda, ginger, cinnamon, cloves, all spice and salt and mix until combined. 
4. Measure out the dough using a medium sized cookie scooper (or weigh out 30g) and roll into a tall ball. If the dough if very sticky, place in the fridge for 15-20 minutes until firmed up**. Do not add in more flour. As an optional step, coat the pieces of dough in cane sugar and then place on baking tray. 
5. Bake for 4 minutes. Quickly rotate the tray and bake for another 5-6 minutes or until the top starts to slightly crack. 
6. Remove from the oven and allow them to cool for 4-5 minutes. Transfer onto a cooling wire rack and let them cool for another 5 minutes. Enjoy!
7. Once fully cooled, store leftovers at room temperature in a covered air tight container for 3-4 days or in the freezer for up to 1 month. 

Notes

• I make my own oat flour by blending it in a vitamix but any oat flour will work. 
• If you find the dough too sticky, place in the fridge for 15 minutes. Do NOT add in more oat flour. 
• To make the dough ahead of time: prepare the dough as instructed and keep in the fridge for up to 4 days covered in a air tight container or reusable bag. Dough can also be frozen for up to 1 month. 
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: vegan, gluten free

Nutrition

• Serving Size: 1 cookie
• Calories: 124
• Sugar: 7g
• Sodium: 138mg
• Fat: 6.4g
• Saturated Fat: 0.75g
• Unsaturated Fat: 5.5g
• Trans Fat: 0
• Carbohydrates: 14.6g
• Fiber: 1.8g
• Protein: 3.3g
• Cholesterol: 0

SAVE IT FOR LATER! ↓

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