These vegan ginger molasses cookies are chewy, loaded with spices, and perfect for dunking! A delicious cookie that's fun and easy to make!
Ginger molasses cookies are a big holiday thing for lots of people, but I'm sharing the recipe a little early because for me they're a fall cookie too. While I like to hold off on making vegan gingerbread men until we get closer to the year end holidays, ginger molasses cookies are fair game as soon as the weather starts to cool down.
Where I live in Pennsylvania we start to see gingersnap cookies on store shelves at the same time as pumpkins. I created this vegan ginger molasses cookie recipe because I wanted something with the flavors of a gingersnap, but in a softer, chewier form. You can, however bake these cookies an extra few minutes for a crispier cookie that's more like a gingersnap if that's what you like!
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Ingredients You'll Need
- Ground flaxseed. We're using this to make a our egg substitute (known as a flax egg). Look for it in the baking or natural foods aisle of your supermarket.
- Non-dairy milk. Any unflavored variety should work just fine.
- Granulated sugar. Make sure the sugar is organic in order to keep the recipe vegan.
- Spices. You'll need ground ginger, cinnamon, and cloves.
- Vegan butter. Look for this near where the regular butter is sold at the supermarket. Most stores sell Earth Balance brand, so this is a good one to look for. I don't recommend using Miyoko's for this recipe (even though I LOVE Miyoko's butter). For whatever reason, the cookies didn't spread when I used this brand. So only use it if you don't mind your cookies being domed!
- Vanilla extract.
- Apple cider vinegar. Don't have this on hand? See my list of apple cider vinegar substitutes.
- Brown sugar. This also needs to be organic.
- Molasses. Use an unsulfured variety of molasses, such as Grandma's brand. I haven't tested the recipe with blackstrap molasses, and it doesn't always work as a direct substitute for unsulfured molasses, so if use it at your own risk.
- Flour. We're using all-purpose wheat flour. I haven't tried the recipe with any other varieties.
- Baking soda.
- Salt.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
You'll need to do some prep work before making your ginger molasses cookie dough:
- Stir your flaxseed and milk together in small bowl. Let it sit for a few minutes for the flax to gel. This is your flax egg.
- Stir your sugar together with some cinnamon in another bowl.
- Sift the dry ingredients together in yet another bowl: flour, spices, baking soda and salt.
- Beat the butter and flax egg together in a mixing bowl. You can use a hand mixer or stand mixer here.
Tip: Make sure your butter has been brought up to room temperature before you begin. Try this butter softening method if you forget to set it out.
- Beat in the vanilla, cider vinegar, and brown sugar, followed by the molasses.
- Begin beating in the sifted dry ingredients, adding a bit at a time and using your mixer at low speed. The dough should be fluffy.
- Roll the dough into tablespoon-sized balls (a cookie scoop works great here), then roll each in cinnamon sugar and arrange them on parchment paper-lined baking sheets.
- Bake the cookies until they puff up and then fall a bit. For chewy cookies, take them out of the oven as soon as they fall. For crispier cookies, give them an extra couple of minutes in the oven.
Shelf Life & Storage
Vegan ginger molasses cookies will keep in an airtight container at room temperature for about 2 weeks, or in the freezer for about 3 months.
More Vegan Cookie Recipes
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📖 Recipe
Vegan Ginger Molasses Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons non-dairy milk
- ¼ cup organic granulated sugar
- 2 teaspoons ground cinnamon, divided
- 2 ¼ cups all-purpose flour
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup vegan butter (Note 1), at room temperature
- ¾ cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup unsulfured molasses (Note 2)
Instructions
- Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
- Stir the flax and milk together in a small bowl. Let the mixture sit for a few minutes, until the flaxseeds gel.
- Stir the sugar and 1 teaspoon of cinnamon together in a separate small bowl.
- In a medium sized bowl, sift together the flour, ginger, remaining 1 teaspoon of cinnamon, cloves, baking soda, and salt.
- Place the butter and flax mixture into a large mixing bowl, then beat them together with an electric mixer at high speed. Beat the mixture for about 1 minute, until creamy.
- Beat in the vanilla, apple cider vinegar, and brown sugar, until well combined.
- Beat in the molasses.
- Begin adding the sifted flour mixture in 3 to 4 increments, beating each addition in at low speed until fully incorporated. The dough should be fluffy.
- Roll the dough into 1 tablespoon-sized balls, then roll each ball in the cinnamon sugar mixture before placing it in a baking sheet. Space the dough balls at least 2 inches apart.
- Bake the cookies for about 10 minutes, or just until they've puffed up and spread out, for chewy cookies, or 13 minutes, or until slightly darkened around the edges, for crispy cookies.
- Place the baking sheets on cooling racks and let the cookies cool for a few minutes before removing them and transferring them directly to the cooling racks to finish cooling.
Notes
- I don't recommend using Miyoko's brand butter for this recipe, as the cookies in my test batch using this product didn't spread out well.
- I don't recommend substituting with blackstrap molasses.
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