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    Home » Desserts » Vegan Ginger Molasses Cookies

    Published: Oct 8, 2015

    Vegan Ginger Molasses Cookies

    These soft and chewy ginger molasses cookies have just the right amount of spice. They're vegan (no eggs or butter!) and made with whole grains, but you'd never guess it. Make a batch (or two) this holiday season.
    Jump to Recipe
    Stack of ginger molasses cookies on a grey plate


    Ginger molasses cookies are my favorite kind of cookie (second only to the classic chocolate chunk!). When my boyfriend and I started dating, he noticed my love of ginger cookies and started to collect them from local coffee shops. After work, he'd pull out the crumpled cookie bag from his work jacket for "us" to taste test. Usually, that meant me eating most of the cookie before noticing he was patiently waiting to try some too. Oops! (Update: We're married now!—and if he buys treats, he'll get two just to be safe.)

    Ironically, after all that testing, the ginger molasses cookie we love best are these homemade ones. I tweaked a family-favorite recipe to make it vegan. The whole-grains don't only make these cookies more wholesome, but they also provide a slightly more complex flavor than all-purpose flour. The pretty sugar-coated exterior is optional, but make for a picture-perfect cookie, don't you think?! Enjoy these cookies with a hot cup of tea or coffee—or eat them on it's own, because the perfect ginger molasses cookie truly needs nothing else.

    Jump to:
    • Key ingredients
    • How to make
    • Frequently asked questions
    • 📖 Recipe

    Key ingredients

    • Ground flax and water: Whisked together to make a vegan "flax" egg for baking.
    • Whole wheat pastry flour: This flour is finely milled and has a low protein content, which helps keep baked goods light (which can be a challenge with whole-grains).
    • Spelt flour: Another whole-grain flour that adds a subtle nuttiness.
    • Spices: Cinnamon, cloves, ginger, and nutmeg.
    • Coconut oil: Melted coconut oil is a vegan-friendly butter substitute. The other flavors in these cookies make it so that there's no noticeable coconut flavor, but if you can use refined (deodorized) coconut oil to be extra safe. Grapeseed oil or other vegetable oil works too.
    • Molasses: I usually use dark molasses for these cookies. But "fancy" molasses works too (see the FAQ below). Pro tip—measure out the molasses after the coconut oil. That way, the residual oil in the measuring cup will help the molasses slide out easily!
    • Cane sugar: For sweetness, both inside the cookie and for rolling. You can use cane sugar or granulated sugar, whichever you prefer.
    Pouring molasses into cookie mixture

    How to make

    These vegan cookies follow a similar baking process as regular cookies. Ginger cookie dough is often quite firm/stiff when you're incorporating the final dry ingredients. Use either a handheld mixer or a stand mixer, and mix until the dough comes together—because it will!

    • Make the flax egg: Whisk the flax and water together until smooth. Set it aside to let it thicken.
    • Mix dry ingredients: Whisk together the flours, spices, baking soda, and salt.
    • Mix wet ingredients: Use an electric mixer to combine the oil, molasses, flax egg, and sugar.
    • Combine: Add the dry ingredients to the wet ingredients, in batches, starting on low speed (so the flour doesn't fly out of the bowl). The dough will appear quite still and dry at first—keep going until it comes together.
    • Bake: Scoop the dough into balls (we recommend using a 3 tablespoon cookie scoop), then roll the balls in extra sugar. Arrange the balls on a baking sheet (see the FAQ below), and gently flatten the tops before baking. Bake until the edges are set and the middles are soft. Enjoy!
    Placing ginger molasses cookies on a baking tray and shaping them using hands

    Frequently asked questions

    Can I substitute the whole wheat pastry flour?

    Yes, you can use all-purpose flour instead of whole wheat pastry flour. For best results, substitute by weight (grams are provided in the recipe card, under "metric").

    Can I substitute the spelt flour?

    Yes, you can use more whole wheat pastry flour instead of spelt. For best results, substitute by weight (grams are provided in the recipe card, under "metric").

    What kind of molasses should I use?

    Molasses is the byproduct of processing sugar cane (or sugar beets). The juice from the sugar cane gets heated in stages to remove the additional sucrose, which then gets turned around and sold as table sugar. Each stage of heating removes more and more sugar (and becomes more concentrated).

    Fancy Molasses has gone through one stage of heating and contains the most sucrose (sugar). Dark Molasses has gone through two stages of heating. Blackstrap Molasses has gone through three stages of heating, so it contains the least sucrose (sugar) and the most concentrated in mineral content but also the least sweet.

    For these cookies we recommend using either Fancy or Dark Molasses, which will provide the flavor and moisture from the molasses without bitterness.

    Why is the dough dry?

    Dry dough could be from using too much flour. For best results in baking, measure your ingredients by weight (on a scale) rather than volume (cups, spoons). If you don't have a scale, fluff up the flour in the bag, lightly spoon it into the cup, and level off the flour using the back of a spoon.

    If you added the right amount of flour and the dough still looks dry, it likely just isn't mixed enough. Use an electric mixer (either handheld or a stand mixer) and keep mixing on low speed until the dough comes together.

    Do I need to roll ginger molasses cookies in sugar?

    You don't have to! But the sugar makes them extra pretty, and adds a bit of sweetness and texture to the outside.

    Should I use a light or dark baking sheet?

    We usually recommend baking cookies on a light baking sheet. We like these ginger molasses cookies to be soft and chewy, so they're sensitive to bake time. Don't over bake because the cookies will firm up slightly as they cool. Darker pans will cook faster, so if you use them, check the cookies a couple minutes earlier than the recipe says.

    How do I store ginger molasses cookies?

    Allow the cookies to fully cool, then transfer them to a sealed container. Store at room temperature for up to 3 days.

    📖 Recipe

    Vegan Ginger Molasses Cookies

    These soft and chewy ginger molasses cookies have just the right amount of spice. They're vegan (no eggs or butter!) and made with whole grains, but you'd never guess it. Make a batch (or two) this holiday season.
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Servings 14 cookies
    Stack of ginger molasses cookies on a grey plate
    Print

    Ingredients

    • 1 tablespoon ground flax
    • 3 tablespoons water
    • 1¼ cup whole wheat pastry flour
    • 1 cup spelt flour
    • 2¼ teaspoons cinnamon
    • 1½ teaspoons ground cloves
    • ¾ teaspoon ground ginger
    • ¾ teaspoon nutmeg (see note 1)
    • 1 teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • ¼ cup melted coconut oil (or grapeseed oil)
    • ⅓ cup molasses (unsulfured)
    • ⅔ cup cane sugar (or granulated sugar, more for rolling)
    US Customary - Metric

    Instructions

    • Preheat: Put a rack in the middle of the oven and preheat to 350°F (177°F).
    • Flax egg: Whisk together flax and water. Set aside for 10 minutes to thicken.
    • Dry ingredients: Meanwhile, in a medium bowl, whisk together whole wheat pastry flour, spelt flour, cinnamon, cloves, ginger, nutmeg, baking soda and salt.
    • Wet ingredients: To a large bowl, add melted oil and molasses to a large bowl. Mix with an electric mixer, on high speed, until fully combined, 1 to 2 minutes. Add "flax egg" and sugar. Mix on low speed until fully combined.
    • Combine: Add half of the dry mixture to wet mixture and mix on medium speed for 1 minute. Add the remaining half of dry ingredients and mix on low speed until there's no visible flour. The dough will appear quite stiff and dry at first, but keep going because it will come together with enough mixing!
    • Bake: Scoop dough into golf-ball sized balls (about 3 tablespoons each). Roll each ball between your hands until smooth, then roll in extra cane sugar to coat. Arrange dough on parchment lined baking sheets (about 6 to 8 per sheet, leaving space for spreading). Use the palm of your hand to gently flatten each ball. Bake one sheet at a time, until the edges are set but the middle is still slightly soft, about 10 minutes. Transfer the cookies to a cooling rack and bake remaining dough.

    Notes

    1. Nutmeg: Freshly grated nutmeg is a lot more flavorful, so use it if you can (but pre-ground nutmeg works too). 
    2. Baking by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour to avoid adding too much.

    Nutrition

    Calories: 169kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 124mg | Potassium: 166mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
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    Reader Interactions

    Comments

    1. Summer says

      December 12, 2019 at 8:00 pm

      Hey Bri 🙂

      Would these cookies work out the same using eggs and gluten-free flour?

      Reply
      • Bri says

        December 12, 2019 at 8:56 pm

        Hi Summer! You can definitely substitute an egg instead of the flax egg. If you have "Extra Large" eggs, use one of those, otherwise opt for "Large". I haven't tested this recipe with gluten-free flour BUT there's a lot of gluten-free flour blends out there that are marketed as 1:1 substitutes for regular flour. If you have one of those that you find reliably works as a substitute in other recipes, then you should give it a try! Let me know how it goes!

        Reply
    2. Beth Erman says

      October 15, 2015 at 6:16 pm

      Have you tried this with a gluten-free flour? I have celiac disease. I can't imagine there would be an issue, but thought I'd ask.

      Reply
      • Brianne B. says

        October 16, 2015 at 5:46 am

        Hi Beth! I haven't yet tried it with gluten-free flour, but I definitely think you should! I would suggest a reliable gluten-free all-purpose substitute. I'm eager to hear how it goes - please let me know:)

        Reply
    3. Well and Full says

      October 13, 2015 at 2:33 am

      I LOVE ginger cookies!! They were one of my favorites growing up! I'm all over this vegan version 😉

      Reply
      • Brianne B. says

        October 16, 2015 at 5:57 am

        Thanks Sarah! Just checked out your blog - I LOVE it!! I saw you recently got the Flavor Bible. It's awesome isn't it?! Did you know they have a Vegetarian version as well?

        Reply
        • Well and Full says

          October 17, 2015 at 1:51 am

          Yes!! That will be my next purchase 😉

          Reply
    4. Christopher Kimball says

      October 12, 2015 at 4:42 pm

      These cookies look great! I have always been a fan of molasses cookies and this version sounds like it would be wonderful!

      Reply
      • Brianne B. says

        October 16, 2015 at 5:58 am

        Thanks Christopher - they're definitely a real treat! Thanks for stopping by:)

        Reply
    5. Annie Standing says

      October 11, 2015 at 11:15 am

      These look delicious! And your photos are just beautiful!

      Reply
      • Brianne B. says

        October 16, 2015 at 5:58 am

        Awh thanks for the note Annie! Much love xx

        Reply
    6. Jacqueline Stephens says

      October 11, 2015 at 3:23 am

      Beautiful photos! Love me some ginger molasses cookies any day.

      Reply
      • Brianne B. says

        October 16, 2015 at 5:59 am

        Thanks Jacqueline! You should definitely try these ones out - you won't regret it:)

        Reply
    7. Tara Cavanagh says

      October 11, 2015 at 2:12 am

      Great photos - and one can never have too many ginger cookie recipes! These look so tasty 🙂

      Reply
      • Brianne B. says

        October 16, 2015 at 5:59 am

        I agree Tara! Never too many cookies, NEVER!

        Reply
    8. Pam Greer says

      October 10, 2015 at 8:17 pm

      Perfect!!

      Reply
    9. Rachel Conners says

      October 10, 2015 at 1:15 am

      Gorgeous photos! These cookies look amazing...I love a good molasses cookie 🙂

      Reply
      • Brianne B. says

        October 16, 2015 at 5:53 am

        Thanks Rachel! These were really fun to shoot - especially because I kept snacking on them. Took a lot of self restraint to make sure I still had a "stack" left for the photos!

        Reply
    10. FoodieGirlChicago says

      October 09, 2015 at 8:37 pm

      What a perfect fall dessert or afternoon treat! They look absolutely delicious!!

      Reply
      • Brianne B. says

        October 16, 2015 at 5:52 am

        I agree - or both:) I love them with a warm cup of tea. I recently tried popping one in the oven for ~30 seconds or so to heat it up right before eating....so yummy!!

        Reply
    11. beautyandthefoodie says

      October 09, 2015 at 6:38 pm

      Ginger molasses cookies are a chilhood favorite cookie of mine. These look insanely yummy!

      Reply
      • Brianne B. says

        October 16, 2015 at 5:48 am

        I'm glad I'm not the only one! Thanks for stopping by - hope you enjoyed!

        Reply
    12. Afrolems says

      October 09, 2015 at 5:14 pm

      Reminds me of my favorite cookies growing up. Ginger snaps!!! I always hated biscuits and cookies as a child but ginger snaps were my thing. Thank you for sharing this recipe!

      Reply
      • Brianne B. says

        October 16, 2015 at 5:47 am

        You're so welcome! I devoured ginger snaps as a kid - although, I clearly haven't outgrown it yet:)

        Reply
    13. Marsha Cook says

      October 09, 2015 at 10:31 am

      These cookies look incredibly chewy, and flavourful! Yum!

      Reply
      • Brianne B. says

        October 09, 2015 at 5:11 pm

        They totally are Marsha! So yummy - I wish I had some left. But, I guess that's what the weekend is for:)

        Reply
    14. Sarah Rose says

      October 09, 2015 at 9:13 am

      You have such beautiful photography - every time I come to your site I just lose myself looking at all your pictures! As for the cookies - I too am a big fan of ginger molasses cookies. They're so soft and chewy and perfect in every way. Thank you for sharing!

      Reply
      • Brianne B. says

        October 09, 2015 at 5:13 pm

        Awh Sarah, that's so sweet! Thanks for the kind words:) They are sooo yummy - if you're a big ginger molasses fan, then you should definitely give these a try!

        Reply
    15. The Hungry Mum says

      October 09, 2015 at 6:11 am

      I can imagine the aroma of these cookies baking - so spicy and rich. Love it.

      Reply
      • Brianne B. says

        October 09, 2015 at 5:15 pm

        Totally mouthwatering! I'm glad they only need to be in the oven for 10-12 minutes...I don't think I could wait any longer than that!

        Reply
    16. Christine | Vermilion Roots says

      October 09, 2015 at 6:05 am

      With all the spices in the ingredients, I know I'm going to love this!

      Reply
      • Brianne B. says

        October 09, 2015 at 5:15 pm

        Let me know how it goes Christine! Thanks for dropping by:)

        Reply
    17. Kathryn The Scratch Artist says

      October 08, 2015 at 6:22 pm

      I'm in love with this post and these photos! I saw that cute photo of you holding these cookies on Instagram and they looked so perfect and delicious. I am going to have to make these. I don't think I will have to search the world over for the perfect ginger molasses cookie - it looks like I found it.

      Reply
      • Brianne B. says

        October 09, 2015 at 5:14 pm

        Thanks for the love Kathryn! I love your stuff as well, so glad we connected:)

        Reply

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