Recipes, Sweets

Vegan Ginger Molasses Cookies

I love chewy cookies, especially around the holidays. Though I don’t always stick to vegan recipes, I do have several vegan friends and co-workers, so I wanted to try and see if I could make a cookie that was equally delicious for vegans and non-vegans alike.

ginger molasses cookies

These are definitely a hit with both crowds, and those who don’t know that they are vegan often can’t tell the difference. They are packed with spices, you don’t even miss the real butter. Really.

Vegan Ginger Molasses Cookies

Ingredients

  • 2 c all-purpose flour*
  • 1 t baking soda
  • 1 t baking powder
  • 1 1/2 t ground ginger
  • 1 tground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground cloves
  • 1/2 c vegan margarine
  • 3/4 c  sugar, plus extra for rolling
  • 1/2 c molasses
  • 1 T water

Directions

1. Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.

2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.

3. Using a stand or hand mixer, beat margarine, sugar, molasses, and water until well combined. Slowly beat in the flour mixture. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar.

4. Place them onto the prepared baking sheets and bake for 10 to 12 minutes. Let cool on the pan before transferring onto baking racks. Store in a sealed container, and they’ll stay moist and chewy for days.

I’ve also made a gluten-free version,  and they turned out well. Just substitute a gluten-free all-purpose flour plus 1/2 teaspoon xanthan gum.

 

Vegan Ginger Molasses Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 40 cookies
Ingredients
  • 2 c all-purpose flour*
  • 1 t baking soda
  • 1 t baking powder
  • 1½ t ground ginger
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • ½ t ground cloves
  • ½ c vegan margarine (or butter is fine if you don't want vegan)
  • ¾ c sugar, plus extra for rolling
  • ½ c molasses
  • 1 T water
Instructions
  1. Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Using a stand or hand mixer, beat margarine, sugar, molasses, and water until well combined. Slowly beat in the flour mixture. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar.
  4. Place them onto the prepared baking sheets and bake for 10 to 12 minutes. Let cool on the pan before transferring onto baking racks. Store in a sealed container, and they'll stay moist and chewy for days.
  5. *I've also made a gluten-free version, and they turned out well. Just substitute a gluten-free all-purpose flour plus ½ teaspoon xanthan gum.

 

What is your favorite holiday cookie? 

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  • These look FANTASTIC! Thanks for sharing 🙂

  • These looks so good! I love ginger and molasses!! My favorite foods, LOL.
    XOXO,
    Isabella

  • I love molasses cookies, and these look better than the original! Looks wonderful – thank you!