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.