Chewy Vegan Molasses Cookies with Ginger

Vegan Molasses Cookies | Allergy a la Mode

5 from 1 reviews

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!


Units Scale
  • 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


  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.


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