vegan ginger molasses cookies on a baking tray and plate and milk landscape photo

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!

vegan ginger molasses cookies on a baking tray close up

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!

vegan ginger molasses cookies ingredients

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 make vegan ginger molasses cookies

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!

vegan ginger molasses cookie dough tall balls coated in sugar

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.
vegan ginger molasses cookies on a baking tray close up

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

vegan ginger molasses cookies on a plate close up

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!

vegan ginger molasses cookies bite shot top shot

More Holiday Vegan Cookies to Love!

vegan ginger molasses cookies stacked with bite side shot

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 on a baking tray close up

vegan ginger molasses cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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

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!


Ingredients

Scale

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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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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18 Comments

  1. I included these ginger molasses cookies in my holiday cookie boxes this year, and they turned out great! I did end up substituting the sunflower butter for almond butter and the coconut sugar for brown sugar, and I found the recipe super adaptable with those changes. Rolling the balls up tall was a great tip, as they spread out perfectly. They were very crinkly, and rolling in sugar added some crisp. I may have overbaked slightly because they weren’t as chewy as I thought they’d be, but I didn’t hear any complaints!






      1. Thanks for replying so quickly, Lisa! Was wondering if you’d think it’s a 1:1 sub for light brown sugar as well? I read that coconut and brown sugar are more similar in flavor and texture, so I might give that a go if you think it works 🙂

  2. Could you please explain the purpose of the aqua faba? Is it an egg replacement? I need to replace it as I cook chickpeas from dry and the liquid from them is no where near the consistency of the canned liquid. If I understand the reason I can replace appropriately. Thanks

  3. Just found your site and am excited to try some of your recipes.
    Can I use dates or honey in this recipe instead of the coconut sugar?
    If so how much? Would one lend itself to the recipe better than the other?
    Perhaps a combination of both?
    One other question, can I use just pain old AP flour? We aren’t gluten adverse in my family.
    I’m looking forward to trying these!

    1. Hi Collene! I haven’t tried with those subs but the texture would be much different since it’s a liquid sweetener (probably more soft/chewy). I could sub 1:1 and scale back just a tad on the wet ingredients or add more flour. And yes you can use all purpose!

  4. I make these all the time and can tell you they are so yummy! I use almond butter instead of cashew because I never have cashew butter and the taste is so good. I prefer these to traditional Snickerdoodles🍪






    1. Oops I meant to comment this on the snickerdoodle recipe, but these are really good too! I think abt these all the time lol

  5. The cookies were so so amazing!! Taste and texture was great with its crackly exterior and soft moist interior, so warm and comforting! I’ll probably reduce the sugar in the mixture a bit so rolling the mounds in sugar don’t make the end cookie result too sweet for me 😊 Thanks Lisa again for this recipe I know I’ll be using it for a long time to come!






  6. oh my goodness. these were perfect. I hadn’t had ginger molasses cookies in YEARS and I love that these are a healthier oil free version. they smelt so good while I was baking them and came out the perfect texture. the perfect holiday cookie!!!






  7. Thanks so much for creating recipes that don’t use oil (and especially coconut oil). I plan to try a number of your recipes. Do you think almond butter would work in this recipe instead of the sunflower butter?

    1. Hi Jen!
      That’s exciting to hear! Yes, almond butter will work 🙂 Make sure it’s not the stuff at the bottom of the jar though (dry) but runny almond butter. Let me know how it goes, I hope you enjoy!

  8. Okay this recipe is so easy to make and made the house smell sooo good!! A lot of the times when I bake cookies they turn out lumpy and weird and was hoping to god that these would be as beautiful as Lisa’s pics and they WERE! I was so happy lol. It’s a hit in the household and I love just how clean the ingredients are too. Definitely will be making these a lot more this season!! <3