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–+ servings
Vegan Ginger Molasses Cookies arranged on a white wooden surface.
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5 from 1 vote

Vegan Ginger Molasses Cookies

These vegan ginger molasses cookies are chewy, loaded with spices, and perfect for dunking! A delicious cookie that's fun and easy to make!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 105kcal
Author: Alissa Saenz

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)
US Customary - Metric

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

  1. 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. 
  2. I don't recommend substituting with blackstrap molasses.

Nutrition

Serving: 1cookie (1/30 of recipe) | Calories: 105kcal | Carbohydrates: 14.8g | Protein: 1g | Fat: 4.6g | Saturated Fat: 1.4g | Sodium: 174mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 6.8g | Calcium: 12mg | Iron: 1mg