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    Home » Desserts » Chewy Ginger Molasses Cookies

    Chewy Ginger Molasses Cookies

    December 8, 2020 / by Claire Cary / 7 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    These vegan molasses cookies are the perfect one bowl holiday cookie! They’re ready in just 20 minutes, spiced with ginger, cinnamon and nutmeg and will have your whole house smelling like a bakery.

    Vegan molasses cookies with sugar on top.

    This post may contain affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!

    These vegan molasses cookies are my faaaaavorite holiday cookie. I love my peppermint cookies and all, but these are SO easy to make, perfectly chewy, sweet, spiced and more.

    They have a slight crisp to the edge when you first bite in, but still have a super soft center. Don’t worry, no crispy cookies will be found around here!!

    This recipe is naturally vegan, gluten free and can easily be made refined sugar free by subbing the white sugar for coconut or maple sugar. Perfect with a glass of my fall spiced sangria while you bake!

    One cookie on an angle with a bite taken out to show texture.

    How to make this recipe

    Preheat the oven to 350 degrees Fahrenheit.

    In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter and sugar until well combined, about 1 minute. Beat in the remaining wet ingredients.

    Add in the dry ingredients, making sure to spoon and level the flours, don’t pack them in! Mix together with a wooden spoon until well combined.

    Use a cookie scoop to scoop the dough into balls and roll in the sugar.

    Step by step how to make the dough.

    Transfer to a baking sheet lined with parchment paper.

    Bake for 8-12 minutes or until the cookies have crackly tops and have mostly flattened. They’ll firm up as they cool, so take them out early for chewy cookies.

    When you remove the tray, slam it down onto your counter or stove or other hard surface to encourage the cookies to spread and the tops crackly more.

    Let cool completely, then drizzle with the optional maple icing and enjoy!

    Cookie rolled in a ball on a baking tray with sugar.

    How to get perfectly round cookies

    Most of the time, my cookies come out of the oven looking less than perfect. They don’t always spread properly, the chocolate (if there) melts into the cookie strangely etc.

    As soon as a batch of cookies come out of the oven, there’s a few things I do to make them perfect. One, if I want them to be crackly like these vegan molasses cookies, I’ll slam the tray down on the counter or stove to encourage that last bit of spreading. If chocolate is involved, I sprinkle on a few extra chips so they melt juuuust right into the top of the cookie.

    To correct the shape, I use a round cookie cutter to spin around the cookie and get a perfectly round shape. You’re not cutting the cookies, so use one that is slightly larger than the cookie itself and spin it around the cookie to get it perfectly round. These tricks yield perfect photo worthy cookies every time!

    One molasses cookie with maple icing on top.

    How long do they keep?

    These vegan molasses cookies will keep at room temperature for about 3-5 days. Store them in an air tight container and pop in the microwave for 5-10 seconds before eating! They’ll be good as new.

    The best molasses

    Molasses is derived from the process of refining sugar and is naturally vegan and gluten free. My favorite brand is Grandma’s molasses. I do not recommend blackstrap molasses since it is triple boiled (as opposed to double boiled like regular molasses) so it is far less sweet and even has a bitter taste. You want to use dark, unsulfured molasses for the best flavor possible.

    Stack of halved vegan molasses cookies with milk in the back.

    Try these next!

    • Chocolate Peppermint Cookies
    • Gingerbread Cookies
    • Raspberry Thumbprint Cookies

    Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

    Chewy Ginger Molasses Cookies

    These vegan molasses cookies are the perfect one bowl holiday cookie! They're ready in just 20 minutes, spiced with ginger, cinnamon and nutmeg and will have your whole house smelling like a bakery.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 12 cookies
    Author: Claire Cary

    Ingredients
     

    Wet

    • ¼ cup butter or refined coconut oil (I recommend butter/vegan butter for best flavor)
    • ⅔ cup granulated cane sugar
    • ¼ cup molasses
    • 2 tbsp non dairy milk (I used almond)
    • 2 tsp vanilla extract

    Dry

    • 1 ½ cups fine blanched almond flour
    • 1 ¼ cups oat flour (certified GF as needed)
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp ground ginger
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp cloves
    • ¼ tsp salt

    For Rolling

    • 4 tbsp granulated cane sugar

    Optional Glaze

    • ½ cup powdered sugar
    • 1-2 tbsp maple syrup

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter and sugar until well combined, about 1 minute.
    • Beat in the remaining wet ingredients.
    • Add in the dry ingredients, making sure to spoon and level the flours, don't pack them in! Mix together with a wooden spoon until well combined.
    • Use a cookie scoop to scoop the dough into balls and roll in the sugar.
    • Transfer to a baking sheet lined with parchment paper.
    • Bake for 8-12 minutes or until the cookies have crackly tops and have mostly flattened. They'll firm up as they cool, so take them out early for chewy cookies.
    • When you remove the tray, slam it down onto your counter or stove or other hard surface to encourage the cookies to spread and the tops crackly more. I then like to use a round cookie cutter to spin around the cookie and get a perfectly round shape. You're not cutting the cookies, so use one that is slightly larger than the cookie itself and spin it around to get it perfectly round.
    • let cool completely, then drizzle with the optional maple icing and enjoy!

    Notes

    The cane sugar can be subbed for coconut sugar but the color of the cookies will be quite a bit darker than pictured. 
    Be sure to use dark, unsulfured molasses for best results. Ideally not blackstrap!

    Nutrition

    Serving: 1cookie | Calories: 221kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Fiber: 2g | Sugar: 21g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: ginger molasses cookies, molasses cookies, vegan molasses cookies

    Reader Interactions

    Comments

    1. brooke

      January 06, 2021 at 9:46 pm

      5 stars
      These cookies were absolutely amazing! We made them for Christmas and everyone really enjoyed them. They were so easy to make with simple and clean ingredients – making for a perfect recipe!

      Reply
      • Claire Cary

        January 07, 2021 at 9:52 pm

        Thanks Brooke! These are such a favorite of mine, so glad you all enjoyed!

        Reply
    2. Elizabeth

      December 23, 2020 at 7:34 pm

      5 stars
      I made These today with coconut sugar and blackstrap molasses and they still came out amazing! Question: better stored in fridge or counter? Giving them away tomorrow and want them to still be crisp outside and chewy inside. Thank you!

      Reply
      • Claire Cary

        December 23, 2020 at 7:59 pm

        yay! So glad that worked out. I’d recommend room temperature in a container to keep them fresh!

        Reply
        • Elizabeth

          December 27, 2020 at 6:35 pm

          Worked great – thank you!

          Reply
    3. Melissa

      December 15, 2020 at 8:02 pm

      5 stars
      Made these yesterday. They taste even better than traditional gingerbread cookies. I made my own glaze with condensed coconut milk, maple syrup and peanut butter. Instead of rolling in sugar I rolled them out and cut them with a cookie cutter. The cookies kept their shape perfectly in my (toaster) oven. I forgot to add in the ginger but they were still delicious. Will definitely make again this week

      Reply
      • Claire Cary

        December 16, 2020 at 2:34 pm

        omg so glad they turned out well even without the ginger!! Also good to know they worked out as cutout cookies!

        Reply

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