Chewy vegan molasses cookies are a classic Christmas cookie full of so much bold, sweet flavor! This vegan version of the old fashioned cookie is full of all cinnamon and ginger flavors you remember from your grandma’s cookies! Chewy, sweet, and just perfect.

Something about the month of December makes so many of us start craving all the warm, cinnamon scented treats, like these Cinnabon Cookies or Snickerdoodles. They’re just so comforting and the flavor does something to our holiday spirit filling us with all the nostalgia brought on by Christmas lights, music, and first signs of snowflakes in the sky. These vegan molasses cookies with ginger always do that for me!

While these cookies are traditionally a holiday type of cookie – they are one of my family’s favorites to enjoy all year! These cookies were a favorite of my mom’s and she would often make them several times a year. I grew up helping my mom bake them. I remember helping her roll the balls of dough through the sugar and then anxiously waiting for them to come out of the oven!

Side note: my mom would frequently tell us we were as slow as molasses about getting ready, or doing our responsibilities. If we were anything like my kids then she was being very generous. Molasses is definitely faster than my kids.

My kids and I will make up a batch of these chewy vegan ginger cookies any month of the year – not just December!

These cookies are:

• Vegan
• Dairy-free
• Egg-free
• Gluten-free
• Free from wheat
• Nut-free
• Top 10 allergen free
• Perfect for Christmas cookie exchanges
• A sweet gift for neighbors or coworkers
• A great addition to a Christmas Eve party

What You Need for Vegan Molasses Ginger Cookies

Equipment Needed

• Baking sheet: Line your baking sheet with parchment paper for an easier time!
• Metal spatula: There’s nothing like a metal spatula for removing cookies from the baking sheet!
• Cooling rack

Ingredients for Vega Molasses Cookies

• Vegan butter: Any kind will work but I prefer the one make from avocado oil – simply because it’s a little more allergy-friendly!
• Molasses: You may use either light or dark molasses.
• White sugar
• Brown sugar: I prefer light brown sugar in these cookies. Brown sugar contains molasses and since these cookies already have molasses in them I think light brown sugar works better. The dark brown sugar can get a little strong for my preferences.
• Water: There are no eggs in this recipe so you’ll need just a few tablespoons of water to moisten it up a bit.
• Gluten-free flour blend: Your favorite cup-for-cup all purpose blend.
• Baking powder: I add a little extra baking powder to my recipes to help leaven in the absence of eggs.
• Baking soda
• Salt
• Cinnamon: A favorite flavor in molasses cookie recipes!
• Cloves: You can omit the cloves if you prefer a simpler flavor.
• Ginger: Another classic flavor in these cookies!

How to Make Chewy Vegan Molasses Cookies

If you have never made a vegan cookie before not to worry! It’s pretty simple if you have the right recipe! Here’s some the method and some tips for success!

1. Cream together your vegan butter, molasses, and sugar together. Once they are mixed together, slowly add the water. Let the water mix into the butter mixture slowly. Don’t crank up the mixer speed in hopes it will go faster! In my experience the slower the better. Mixing too fast can cause it to separate. It will fully incorporate on low speed after a minute or so.
2. Mix together your dry ingredient: gluten-free flour, baking soda, baking powder, salt, and spices. Add them to the butter and sugar mixture and mix until just combined.
3. Chill the cookie dough in the refrigerator for 30 minutes. The dough is so soft that it needs a little chill to hold together while you roll it through the sugar.
4. Add 1/4 cup of sugar to a small bowl. Roll the cookie dough into small bowls. Roll each ball of dough through the sugar. Place them on a cookie sheet and bake. Allow to cool for about 5 minutes and then very carefully transfer to a cooling rack. The cookies are very soft at first – allow them to cool completely before handling!

For Chocolate Molasses Cookie Cups

Turning these molasses cookies into chocolate cookie cups is an extra special option! It makes a great Christmas cookie and is very simple to do. They’re similar to chocolate thumbprint cookies but you bake them in a muffin tin instead.

To make this version, simply place the rolled balls of dough in a muffin tin instead of on a cookie sheet. One ball per spot. Bake at the same temperature and for the same amount of time.

As soon as the cookie cups come out of the oven, place a small square of dairy-free chocolate in the center of each one. As it begins to melt, swirl it with the back of a spoon. Allow to cool completely. Or not. Melty gooey chocolate is delicious.

Frequently Asked Questions

Looking for More?

Are you looking for more vegan, gluten-free, or allergy-friendly desserts? Give these recipes a try; they’re all from free from wheat, gluten, eggs, and dairy!

• German Chocolate Cake
• Chocolate Chip Cookies
• Coconut Banana Cream Pie

Chewy Vegan Molasses Cookies with Ginger

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Vegan molasses cookies that are perfectly chewy and full of all the cinnamon and ginger flavors you crave! Gluten-free, egg-free, dairy-free, and nut-free!

• Author: Hannah
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 2 dozen 1x
• Category: Dessert
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup vegan butter
• 1/4 cup molasses
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 tbsp water
• 2 cups plus 2 tbsp gluten-free all purpose flour blend
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves

 

• 1/4 white sugar, for rolling

Instructions

1. Beat vegan butter, molasses, and sugar together until smooth. Slowly add in water. Mix on low speed until the water is fully incorporated.
2. Mix dry ingredients together. Slowly add them to the butter and sugar mixture and mix until just incorporated. Don’t overmix.
3. Chill the cookie dough in the refrigerator for 30 minutes.
4. Preheat oven to 350 degrees. Roll the cookie dough into balls. Roll them through the 1/4 cup of white sugar.
5. Bake in the oven on a baking sheet lined with parchment paper. Bake for 10-12 minutes.
6. These cookies do not spread the way traditional molasses cookies do since there is not egg. To get the cookies to spread and crackle, hit the bottom of the baking sheet on the stove top as soon as you remove it from the oven.
7. Allow to cook for 5 minutes and then carefully transfer to a cooling rack. Cool completely.

Nutrition

• Serving Size: 1 cookie
• Calories: 129 calories
• Fat: 5.5 grams
• Carbohydrates: 19 grams
• Protein: 0.7 grams

Keywords: Vegan Molasses Cookies, Molasses Ginger Cookies, Old Fashioned Molasses Cookies, Allergy-friendly Cookies

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