If you love soft and chewy cookies, you have GOT to try these Easy Vegan Ginger Molasses Cookies! They are incredibly delicious, require only a few ingredients, and don’t need any chill time!
Ingredients You’ll Need to Make Vegan Ginger Molasses Cookies:
- Vegan butter – you’ll want to make sure you’re using a salted vegan butter that’s at room temperature, not melted. I usually like to do this by leaving it out on the counter about two hours before making it.
- Brown sugar – I recommend using dark brown sugar when possible. It contains more molasses than light brown sugar making it chewier and more moist!
- All purpose flour – looking for a gluten-free option? I haven’t tried it personally, but readers have reported being able to substitute the all purpose flour in this recipe with an all-purpose gluten-free variety.
- Ground ginger, Ground cinnamon, Ground cloves – these spices are going to give you that warm, spicy flavor you’re looking for in a ginger molasses cookie. So delicious!
- Baking soda you’ll use this to ensure your cookies have a good shape. Be sure you’re using baking soda and not baking powder!
- Ground flaxseed meal – you’ll use this to make a vegan egg. When combined with water, the consistency changes to that which resembles an egg yolk!
- Molasses – you should look for light or regular molasses, but if you’re in a pinch black strap molasses will work too (I’ve used it by accident!).
- Organic cane sugar – you’ll use this to roll your cookies in, which will make them look more festive. Perfect for the holidays!
How to Make Vegan Ginger Molasses Cookies
Making these Easy Ginger Molasses Cookies are really simple to make! The first thing you’ll want to do is round up all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you don’t have all of the ingredients you need.
Create the Flax Egg
Once all of your ingredients are gathered, create your flax egg. Do this by mixing together ground flaxseed meal and water together in a small bowl. Set it aside until needed.
Combine the Brown Sugar and Vegan Butter
Add your softened vegan butter and brown sugar to a large mixing bowl or the bowl of a standing mixer. Beat the vegan butter and brown sugar together with an electric mixer until they are well combined and appear whipped.
Add in Remaining Ingredients
Next, add in the remaining ingredients – flour, ginger, baking soda, ground cinnamon, ground cloves, flax egg, water and molasses.
Continue beating the mixture until a dough is formed. If by chance your mixture is still crumbly, add a tablespoon of water to the mixture at a time until you’ve created a dough.
Scoop the Cookies and Roll
Use a cookie scoop to retrieve the dough from the bowl and roll each piece to form a ball.
In a separate small dish, add a few tablespoons of organic cane sugar. Roll each ball of dough into the sugar to coat it, then transfer them to a baking sheet lined with parchment paper.
Bake the Cookies
Transfer the Vegan Ginger Molasses Cookies to the oven and bake for 10 minutes.
When the Vegan Ginger Molasses Cookies are finished baking, remove them from the oven and allow the cookies to cool for a few minutes before eating. Once the cookies have had time to cool, you’re ready to enjoy!
FAQ:
How to Store Vegan Ginger Molasses Cookies
Store these cookies in an airtight container on the counter for up to 5 days or in the refrigerator for up to 7 days.
Can These Cookies be Frozen?
Yes! You can absolutely freeze these Vegan Ginger Molasses Cookies. Once they have been baked and are completely cool, transfer them to a freezer safe, air tight container and store in the freezer until ready to enjoy.
The day before you’re ready to eat your vegan ginger molasses cookies, remove the cookies from the freezer and place them on the counter. The next day they’ll be ready to enjoy!
Alternatively you can make the cookie dough and freeze it before baking. The day before you’re ready to bake the cookies, transfer the dough from the freezer to the refrigerator. The next day, use a cooke scoop to retrieve the dough and roll into balls. Dip the balls into a small dish with sugar, then proceed with baking them as instructed below.
Can vegan ginger molasses cookies be made gluten-free?
I haven’t tried it myself, but readers have reported successfully swapping out the all-purpose flour with your favorite 1:1 gluten-free variety.
What kind of molasses should I use?
There are three different kinds of molasses: light, regular, and blackstrap. When at the grocery store you’ll want to locate either a light or regular variety. The main difference between the three types is the sugar content.
Blackstrap molasses is created after being boiled three times, thus has less sugar content and is more bitter than light or regular. I have used blackstrap molasses by accident, but prefer regular molasses.
Do I need to chill the dough?
Nope! A lot of people recommend chilling cookie dough to keep them from spreading too much while baking, but these vegan ginger molasses cookies are good to go as is. Thats one of my favorite things about this recipe. No chill-time is necessary so you can enjoy them sooner 🙂
I know you’ll love these Vegan Ginger Molasses Cookies! They are dangerously good, will fill your home with an amazing aroma and are so easy to make! Give these cookies a try and let me know what you think in the comments below! I know you’ll love them too!
Other Holiday Cookies You’ll Enjoy:
- Easy Vegan Matcha Sugar Cookies
- Easy Vegan Brown Sugar Cookies
- Easy Vegan Cut Out Christmas Cookies
- Easy Vegan Peppermint Chocolate Chip Cookies
- Easy Vegan White Chocolate Chip Cranberry Cookies
- Easy Vegan Snickerdoodle Cookies
- Easy Vegan Christmas Sprinkle Sugar Cookies
- Easy Vegan Thumbprint Cookies
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Recipe and photos updated December 2022.
Easy Vegan Ginger Molasses Cookies (Soft+Chewy) [+VIDEO]
Ingredients
- 1 flax egg (1 tbsp ground flax seeds + 2.5 tbsp water mixed and chilled for 10 min in the freezer)
- 3/4 cup vegan butter softened
- 1 cup brown sugar
- 2 1/4 cups all purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 tbsp water (if mixture is crumbly, add 1 additional tablespoon at a time until dough is formed)
- 1/4 cup molasses
- 4-5 tbsp organic cane sugar
Instructions
- Preheat oven to 350°
- Create the flax egg and set aside in the fridge to chill.1 flax egg
- In a large bowl, beat the brown sugar and butter until light and fluffy with a hand mixer.3/4 cup vegan butter, 1 cup brown sugar
- Add in the flour, ginger, baking soda, cinnamon, cloves and salt.2 1/4 cups all purpose flour, 2 tsp ground ginger, 1 tsp baking soda, 3/4 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt
- Add in the flax egg, water, and molasses.1 flax egg, 1 tbsp water, 1/4 cup molasses
- Beat all of the ingredients together until well combined. If mixture is crumbly, add 1 additional tablespoon at a time until dough is formed.
- On a pan lined with parchment paper, shape dough into one inch balls or use a cookie scoop to maintain consistency.
- In a small bowl, lightly roll each ball in the white sugar and space equally on the pan.4-5 tbsp organic cane sugar
- Bake for 11 minutes, then transfer the cookies to a cooling rack.
- Once cooled, eat and enjoy! Store leftovers in an airtight container.
Video
Previous photo:
These are so good! I made them on a whim because I had all of the ingredients on hand, except the molasses. I substituted the same amount for maple syrup and they came out great! So easy and quick! Thank you!
Thanks Lyndsey! So glad you liked them. Great idea for swapping the molasses!
I didn’t have vegan butter so I made the cookies with softened coconut oil instead. I’m not sure what how they are supposed to turn out, but the dough was pretty crumbly so I had to work a little to shape them. Regardless, they were delicious with the coconut oil!
Hey Em, thanks so much for trying out this recipe! I’m glad that the coconut oil was able to work as a good substitute!
Was I supposed to flatten prior to putting in oven? I rolled them, sugared them, and left em round. They did not spread like in your photo. Hmm…
Hey Jessica. Nope! You shouldn’t have had to flatten them prior to baking. I rolled mine into balls and they naturally spread in the oven. Did you happen to make any substitutions? It’s possible that there may have been too much flour added (perhaps from packing it into the measuring cup), instead of spooning it in or pouring + leveling. Did you use enough vegan butter? Adequate oil also helps to make cookies spread.
What can I use in place of the flax egg? Applesauce?
Hi Mary, I haven’t tried subbing applesauce in a cookie recipe so I can’t say for sure if that would work. If you have chia seeds, I’m more confident that those would work as a better alternative. If you try applesauce, please let me know how it goes!
These are amazing!! They are perfectly soft and fluffy. I did make a few substitutions that worked well. I used softened coconut oil instead of the vegan butter, a chia egg instead of flax egg, and I just hand mixed it rather than a hand or stand mixer. Thanks for the recipe.
Thanks Lexie! So glad you enjoyed them! Also good to know that your substitutions worked!
Hi Desiree!
So I did use applesauce in place of the flax egg and also used maple syrup in place of molasses and the cookies were a hit!!
Good to know! I’ll have to try that sometime! 🙂
Hands down the best ginger cookies I have ever made. My non-vegan family approves and even wants the recipe!
My family and I LOVE these cookies! So soft and pillowy. I used Mykonos vegan butter instead of Earth Balance and it worked perfectly. Thanks for an amazing recipe!
SO GOOD. I made them without any changes or substitutions (always make a recipe as written the first time; I think it’s rude not to! “Oh I made your cookies, but I subbed the sugar for stevia powder and left out the flax, and I didn’t have any ginger so I used cardamom instead, and used oil instead of butter, and they didn’t turn out like yours? Thanks for the recipe…” – you know.) Perfect as written! Love them!
Omg! These r a dream!
Awesome recipe!
U inspired the first review ever.
Thank u for ur hard work!!
Amazing!!
I made these for Christmas and can’t tell you how much I love them!! They are so good! They were gone so fast I had to make a second batch!! Thank you for the recipe!!
I made these and stuck to the recipe. They are extremely delicious and soft! I cannot wait to share them with my friends!