Vegan Ginger Molasses Cookies
by: claire cary
These vegan ginger 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.
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12
Ingredients
Wet
- ¼ cup butter or refined coconut oil I recommend butter/vegan butter for best flavor
- ⅔ cup granulated sugar coconut, white or brown sugar all work
- 5 tablespoons molasses
- 1 tablespoon non-dairy milk I used almond
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups fine blanched almond flour
- 1 ¼ cups oat flour certified GF as needed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 - 1 ½ teaspoon ground ginger depending on preference, I use 1 1/4
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
For Rolling
- 4 tablespoons sanding sugar
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 10-14 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.
- 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 a bit darker than pictured.
Be sure to use dark, unsulfured molasses for best results. Ideally not blackstrap!
If you want to add the glaze to the cookies like pictured in the last photo, just whisk together 1/2 cup of powdered sugar with 1-2 tablespoons of non-dairy milk until smooth.
Serving: 1cookie / Calories: 221kcal / Carbohydrates: 31g / Protein: 5g / Fat: 12g / Fiber: 2g / Sugar: 21g
