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Stack of ginger molasses cookies on a grey plate

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


  • Electric mixer


  • 1 tablespoon ground flax
  • 3 tablespoons water
  • cup whole wheat pastry flour
  • 1 cup spelt flour
  • teaspoons cinnamon
  • 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)
  • cup molasses (unsulfured)
  • cup cane sugar (or granulated sugar, more for rolling)


  • 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.
    1 tablespoon ground flax, 3 tablespoons water
  • Dry ingredients: Meanwhile, in a medium bowl, whisk together whole wheat pastry flour, spelt flour, cinnamon, cloves, ginger, nutmeg, baking soda and salt.
    1¼ cup whole wheat pastry flour, 1 cup spelt flour, 2¼ teaspoons cinnamon, 1½ teaspoons ground cloves, ¾ teaspoon ground ginger, ¾ teaspoon nutmeg, 1 teaspoon baking soda, ¼ teaspoon fine sea 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.
    ¼ cup melted coconut oil, ⅓ cup molasses, ⅔ cup cane sugar
  • 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.
    ⅔ cup cane sugar


  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.


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