Perfectly Spiced, Soft & Chewy Vegan Ginger Molasses Cookies. So delicious no one will know they’re allergy-friendly and gluten-free.
There’s nothing that gets me into the holiday season more than baking cookies. I started before Thanksgiving and I didn’t stopped until the day after Christmas. Over 12 dozen cookies later and I can officially say these Chewy Ginger Molasses Cookies are one of our favorites!
Not only are they delicious, but they’re also vegan, gluten-free, nut-free, and one of the easiest cookies you’ll ever make! You’re going to love them and want to make them, even if Christmas is over.
What are Vegan Ginger Molasses Cookies?
Imagine combining a chewy molasses cookie with a ginger snap and youβve got yourself a ginger molasses cookie. Itβs a soft, slightly chewy, light and crackly, sweet and spicy cookie that would make Grandma proud.
So good!
Theyβre full of molasses, brown sugar, and deliciously warm spices like ginger, cinnamon, nutmeg and cloves.
Ginger Molasses Cookies Allergy-friendly Ingredients:
To make this chewy spiced cookie recipe, you will need:
- Vegan Butter: Softened to room temperature (not melted, so take this out first and let it sit as you’re gathering everything else)
- Sugar: Granulated (vegan) sugar, plus extra for rolling the dough balls to create that perfect shine and crackle.
- Molasses: I love Wholesome’s Blackstrap molasses! It adds a level of rich, full-bodied robust flavor and natural color.
- Baking powder and baking soda: The perfect combo for making soft and chewy, vegan cookies.
- Flour: Unbleached all-purpose flour works beautifully for this classic recipe, but I’ve also made using Bob’s Red Mill 1:1 Gluten Free Blend and had equally yummy results. If using a GF flour, just make sure it includes xanthan gum or you’ll need to add 1/2 teaspoon.
- Spices: I like using a mixture of ground ginger, cinnamon, nutmeg and cloves. Feel free to adjust the amounts to your liking, but if you aren’t sure where to start, start here. My kids are picky and this was the perfect amount of spice for them.
- Salt: Enhances the color and flavors of these homemade cookies.
Ginger Cookie Variations
- Add extra ginger: For extra flavor and crunch, try sprinkling with a little chopped crystalized ginger.
- Frost your cookies: Omit the extra sugar dip and simply spread cream cheese frosting on top.
- Chocolate-dipped: Dress up your ginger molasses cookies by dipping half of your cookie in either melted dark chocolate or white chocolate. I usually always use Enjoy Life Foods but Nestle now has allergy-free milk, dark and white chocolate chips, which gives you another safe and delicious options.
- Sprinkles: Well, sprinkles are just super cute, so why not?
I hope you enjoy this amazing Chewy Ginger Molasses recipe below!
Looking for more delicious sweets? Check out:
Chewy Ginger Molasses Cookies (Vegan, Gluten Free)
Chewy GingerΒ Molasses Cookies- soft and chewy, perfectly spiced ... So delicious no one will know they'reΒ vegan,Β gluten-free and nut-free.
Ingredients
- 2 cups flour (all purpose or 1:1 gluten-free blend)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon salt
- 1/2 cup vegan butter (stick butter at room temperature)
- 3/4 cup granulated sugar, plus extra for rolling
- 1/2 cup unsulphured molasses
- 1 teaspoon water
Instructions
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
- In a stand-up mixer (or hand mixer), beat room temperature butter, sugar, molasses and water until creamy and smooth. Slowly beat in the flour mixture until combined and soft dough formed.
- Scoop 1 tablespoon of dough (or use small cookie scoop) at a time and roll the rounded part into sugar. Place them on prepared baking sheet and bake 10-12 minutes. Let cool on sheet.
Notes
* for gluten-free alternative, substitute with 1:1 GF Blend, such as Bob's Red Mill, Nameste or Better Batter Blend which all include Xanthan Gum.
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 85mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g
Nutrient values are just an estimate and will vary based off of brand chosen.
I loved that this recipe was easy to follow and that the cookies came out thick and chewy! SO good!!
That’s what I love about them as well. Easy & Delish. So glad you loved them.
I can’t wait to try these! I bought some molasses a couple months ago and LOVE baking with it. Probably my new favorite ingredient haha
Wow! These look like they have the absolute perfect texture! Yum!
Can i make these gf, form them into balls, freeze them, and bake them frozen? I’d like to be able to make up the dough in advance and bake them after Thanksgiving dinner. Can you imagine how yummy that’s going to smell?
Depending on the type of GF flour you use, YES! I’ve tried this with Bob’s 1:1 and its been great. If you are to bake them from frozen, I’d probably roll into a tube shape, slice then freeze instead of leaving in a ball. Can’t wait to hear how they turn out.
The cookies turned out so beautifully. I reduced the amount of sugar since I like it less sweet. The cookies are chewy and so easy to make!!
So glad you enjoyed them too! I love all the flavors of ginger and molasses!
So the recipe calls for cloves not ground cloves…will you be able to feel them in the cookies?
Sorry, yes it is ground cloves.
What is the best way to store these cookies? Also, do they freeze well? I’m baking them right now but from the sounds of other reviews there probably won’t be a need to freeze ;-)T hanks
Oh yes, if you have any left then you can refrigerate them for a good week in a sealed container. I just pop it in the microwave or bring to room temp since I don’t always want cold cookies. However, you should also be able to freeze in a baggie (just push out as much air as possible).
Haha, right! Freezing will work. I would recommend adding to a ziplock freezer bag then squeezing out as much air as possible, then freeze. Also can be stored in the refrigerator in a tupperware-like container.
Wow these are seriously SO good. I upped the spices to taste but they were absolutely perfect. Crisp sugar layer on the outside, tender on the inside. Thank you!!!
Love a girl who adds more spice! Glad you enjoyed the recipe.
I have been searching for a g-free vegan replacement for a family recipe and I found it! A chewy gluten free cookie! I didn’t think it was possible. A thousand thank yous!
YAY!So so glad your family love it. If you have a chance, please rate it to help others find the recipe.
Do you think you could use cookie cutters with these?
I haven’t tried but I’d opt for saying ‘no” unless you try rolling out the dough then refrigerate it. They are more of a drop cookie, but if you try it, please let me know if it works.
Hi there,
Can I sub the flour for GF Oat Flour or Chickpea flour?
I’m not certain about chickpea flour but 1:1 gluten free blend would work great.
You should be able to use GF in place of the regular flour. I’ve tried using a 1-1 blend with good results. I’d suggest starting with Oat Flour and adding in Xanthan gum to bind.
Cookies taste yummy but mine were flat and thin. Not sure why? Used my own gf flour mix as per usual.
Does your mix contain xanthan gum? That may be the only issue.
I substituted applesauce for the vegan butter. The cookies were soft and chewy but a little bit tough. Such a wonderful spicy cookie with a rich molasses flavor. Next time I will try coconut oil as a substitute.
If you make them using applesauce again, maybe seal them in a plastic container with lid. Sometimes that helps retain the moisture.
Iβm so loving the onset of autumn and all the fall flavors! Iβm a bit leary of whatβs in the βvegetable butterβ, so I wonder if coconut oil or even a nut/seed butter could be used instead?