Riri's RecipesThese chewy vegan ginger molasses cookies taste just like the holidays. The mixture of warm spices, sweetness, and chewiness from the cookie is so delicious and nostalgic. It brings back so many memories of the holidays when I was younger, and I love making these to enjoy with family and friends every year.
Ingredients you’ll need to make these chewy ginger molasses cookies
- Vegan Butter. Make sure the butter is melted, this will help your cookies spread nicely while baking.
- Brown Sugar. I use a light yellow sugar, and always make sure it is packed into my measuring spoon!
- Granulated White Sugar. To mix with your vegan butter and brown sugar, this will add sweetness to your cookie and make it super chewy!
- Ground Flaxseeds. This will be mixed in with water to create a vegan flax ‘egg’. It has a gooey texture when you let it sit for about 5-10 minutes, mimicking what an egg would do in non-vegan recipes.
- Vanilla Extract. For added flavour!
- Molasses. Molasses are what makes the cookie chewy and helps to give the gingerbread flavour.
- Cinnamon, Allspice, Ground Ginger. The mix of spices is what compliments the molasses well, and adds an extra holiday spice to these cookies.
- Salt. Just a pinch!
- All-Purpose Flour. This is the only flour I have tested in this recipe, and it works very well! I only recommend using the spoon and level method to measure the flour, since it will ensure your cookies stay fluffy and chewy. Packing in the flour in your measuring cup will make the cookies too dense, because you are packing in extra flour.
- Baking Powder + Baking Soda. To help your cookies become extra soft and fluffy.
- Organic Cane Sugar. I love using a more coarse sugar to roll my cookie dough balls in, however you can always use granulated sugar if you do not have cane sugar. You can also do a mix of sugar and cinnamon, which would make these almost like a snickerdoodle!
Tips on making the best chewy vegan ginger molasses cookies
- Cream melted butter and sugars with a hand mixer. This ensures that no clumps of brown sugar or white sugar remain in your dough, and makes the batter very smooth.
- Use the spoon-and-level method to measure your flour. Once I started doing this, I never looked back! We don’t realize how much extra flour we are packing into our baked goods when we tap our measuring cups to add in the most flour to get the amount listed in a recipe. Use a spoon to scoop the flour into your measuring spoon, then use the edge of a knife to smooth off any excess flour in your measuring spoon. This makes sure that your cookies will stay fluffy and chewy rather than dense.
- Refrigerate your dough. I know chilling the dough may seem to make the recipe longer, but it’s essential for this recipe! These cookies spread a lot when baking, so having the dough chill in the fridge for just 30 minutes will help them to remain fluffy on the top. It also deepens the flavour of the cookie because the flour will hydrate when chilling, and the sugar will dissolve so you will get a sweeter cookie! It also helps the cookie bake more evenly, so there are only positive things to come out of chilling your dough!
How to store your ginger molasses cookies
Place these ginger molasses cookies in an airtight container and store in the fridge for one week. You can also place them in the freezer for up to one month.
Craving more?
- If you’re cookie obsessed, then these Vegan “Nutella” Stuffed Chocolate Chip Cookies will be everything you need in your life and more. The chocolate chip cookie dough is so decadent, and the added chocolate spread in the centre of the cookie gives an extra bit of pizzazz you didn’t know you needed.
- My Vegan Chocolate Pistachio Biscotti are such a classic cookie recipe and the perfect blend of soft and crunchy. They are soft on the inside, and have a delicious added crunch from the chopped pistachios.
- Looking for a fruity cookie? I got you. My Easy Vegan Blueberry Thumbprint Cookies are a crowd-pleaser and so simple to make! Everyone who tries these will be asking you for the recipe.
Chewy Vegan Ginger Molasses Cookies
These chewy vegan ginger molasses cookies taste just like the holidays. The mixture of warm spices, sweetness, and chewiness from the cookie is so delicious and nostalgic. It brings back so many memories of the holidays when I was younger, and I love making these to enjoy with family and friends every year.
Ingredients
- 1/2 cup vegan butter, melted
- 1/2 cup brown sugar, packed
- 4 tbsp white granulated sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- 1 tsp vanilla extract
- 2 tbsp molasses
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 cups + 2 tbsp all-purpose flour (spoon and level method)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Organic cane sugar, to roll cookies in
Instructions
- Preheat oven to 350℉.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
- To a medium-sized bowl, cream together melted vegan butter, brown sugar and granulated white sugar with a hand mixer until smooth and creamy.
- Add in flax eggs, vanilla extract, molasses, cinnamon, allspice, ginger, salt, flour, baking powder and baking soda and mix until just combined.
- Cover your bowl with a lid or plastic wrap and let the dough chill in the fridge for 30 minutes.
- While dough chills, prepare a small bowl with organic cane sugar or regular granulated white sugar and set aside.
- Once dough has chilled, use a 3 tbsp-sized cookie scooper and scoop your dough. Roll out into a ball in your hands, then roll into bowl of cane sugar.
- Place cookies 2 inches apart on your lined baking tray and bake for 13-14 minutes, or until edges are golden brown.
- Let cool for 10-15 minutes before enjoying.
Notes
How to store: Place in an airtight container and keep in the fridge for one week.
You can also store these cookies in the freezer for one month.