Ultra soft Vegan Ginger Molasses Cookies with irresistible sweet-spiced flavor, moist chewy texture, and just crispy edges. A perfect paleo holiday cookie!
If there is one flavor that I might just love more than chocolate it’s ginger molasses. And as cute as cutout cookie people can be, sometimes you just want a bite of cookie that tastes like HOLIDAYS and you want it now. That’s where these super simple, irresistibly soft and chewy Vegan Ginger Molasses Cookies come in. They don’t call for cookie cutters or colorful glazes, they are perfect warm from the oven plain and just as good the next day cold from the fridge. I’ve made many many ginger molasses cookies in my years, but this one just might top them all.
These cookies are rich––heavy on the spices, heavy on the molasses, super moist––everything I love in a ginger cookie and not for the molasses-loving faint of heart. If you aren’t obsessed with molasses in baked goods like me, swap some or all with maple syrup. And of course adjust the spices to your liking as well, personally I like it potent.
These also happen to be grain-free, made with cassava flour which I love for vegan + paleo baking. But I have included substitutions for that as well since I realize it’s not the easiest flour to find.
I recommend chilling the dough for about 30 minutes before baking, otherwise they are hard to roll into balls and spread a bit too much while baking. I know I know, patience…trust me I struggled too.
Vegan Ginger Molasses Cookie Essentials
Besides ginger and molasses, we are using:
- Almond butter. Or any nut or seed butter you love (although peanut might be weird here)
- Coconut sugar
- Coconut oil (oil-free option included too!)
- A flax egg. Or real egg if not vegan
- Almond milk
- Cassava flour
- Vanilla, salt, baking soda
- And then the backup spices: cinnamon + cloves
I also highly recommend a cookie scoop for this recipe (and just life in general). It makes the bowl to pan process much more efficient and less messy, plus all your cookies come out about the same size. THIS is the one I used.
More Ginger Recipes You’ll Love
- Gingerbread Cutout Cookies
- Fluffy Gingerbread Pancakes
- Glazed Gingerbread Loaf Cake
- Healthy Gingerbread Muffins
Vegan Ginger Molasses Cookies (paleo friendly!)
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Ultra soft Vegan Ginger Molasses Cookies with irresistible sweet-spiced flavor, moist chewy texture, and just crispy edges. A perfect paleo holiday cookie!
Ingredients
- 1/2 cup almond butter
- 3/4 cup coconut sugar
- 3 tbsp molasses*
- 1/4 cup coconut oil**
- 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 3/4 cup cassava flour***
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsps ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
Instructions
- Whisk together almond butter, flax egg, coconut sugar, molasses, coconut oil, milk, and vanilla.
- Add flour, spices, baking soda, and salt and mix to combine.
- Chill dough for 30 minutes.
- Preheat oven to 350ºF.
- Scoop about 2-3 tbsp of dough per cookie and arrange on a lined baking sheet leaving plenty of room between them for spread (6 per pan is best).
- Bake for 13-15 minutes at 350ºF.
- Cool for 10 minutes before transferring to a cooling rack to cool completely.
- Eat! Keep leftovers in an airtight container (they will stay fresh longest in the fridge) of freezer for longer storage.
Notes
*These cookies have a pretty strong molasses flavor, so if you don’t love molasses swap some or all with maple syrup.
**You can sub with applesauce, but the cookies will not spread as well and not have those delicious crispy edges.
***You can sub with all purpose flour if not gluten-free, or all purpose gluten-free flour if not paleo.
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 16g
- Sodium: 114mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
Keywords: holiday, baking, healthy, cinnamon, chewy, grain free, cassava, egg free
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These look delicious!
So so good! I hope you try them Carol 🙂
HELLO, can l use almond flour in your recipes instead of all purpose flour? Thank you. DIana
Almond flour and all purpose are not subs for one another unfortunately, but I do have many recipes that are designed to work with almond flour. Maybe try this cookie instead: https://feastingonfruit.com/gingerbread-cutout-cookies/#tasty-recipes-15018
If substituting GF flour would how might this change up your original recipe? thank you
It will sub in quite well, shouldn’t change the texture much at all! And I’d recommend the same amount😊
Looking forward to baking these this weekend. Do you use ground ginger or fresh minced or grated ginger?
I used ground and they were quite gingery, but freshly grated would be wonderful here too!
I made these & loved the flavor but they turned out a little flat. Any idea why?
Like they spread too much? Did you chill the batter? If you did chill and they still spread too much, try adding just 1/4 cup more flour, should fix it 🙂
Thank you! I’ll try that next time. This was my first vegan cookie attempt.
This recipe is absolutely delicious! I ran into a cooking problem: the cookies spread across the entire sheet even though it had been chilled for some time. I did sub GF all-purpose flour but that was within the parameters. What do you think went wrong for me here? Thank you!
Oh no, you ended up with a giant sheet pan cookie🙈 Sounds like either your batter was too wet and needed a bit more flour, or the flax egg did not do its job properly to keep them from over spreading. Did you grind your own flax or buy it pre-ground. Grinding that more finely or even adding an extra flax egg could help, or about 1/4 cup extra flour. Hope that helps!
Okay, awesome! I’ll try that again. I bought the flax ground and I don’t recall it being very wet on the way to the fridge so maybe it was the flax. Now I know what to look for, Thanks so much for the advice. These are dangerous to make alone! Happy New Year. I’m excited to keep using your gorgeous recipes.
These look delicious. Can you tell me, please, is the molasses called for the blackstrap variety? Thank you!
I used blackstrap, yes! I like the molasses flavor strong, but either is fine 🙂
Thank you; I look forward to making these over the holidays. And all your recipes look awesome!
Made these and they were so good!!! I subbed almond flour for cassava flour because I didn’t have any. They spread a lot in the oven so the second pan I added coconut flour to the dough to make it not so greasy. They turned out more like cookies. Although I have to say, we all loved the flat and crispy ones just as much and they were eaten first!!! Great flavors and will be making again!! Thank you!
★★★★★
These do spread quite a bit, almond flour has a lot higher fat content than cassava so that extra moisture is probably what made them spread so much and the dough a little oily. Good move on the coconut flour, I bet they were delish a little extra puffy. But I do love thin crispy edges too😋 Appreciate your feedback Holly!
Good cookie! I substituted with tahini, organic unbleached white flour, black salt and added some fresh grated ginger and nutmeg. The ones I baked after chilling 30 mins spread a lot and the ones that I chilled for 2 hours spread somewhat less (I made those ones smaller too). I dipped some in demerara sugar before baking and some without. If you had a spot for pictures I’d upload them. Thanks for the recipe.
Woohoo so happy you loved them!! And I love the sound of all your swaps and additions, thanks for sharing🤗 I WISH there was a way to upload pics here but sadly there is not from your side, you’d have to email them to me and I could add them to your comment (which I would love to do! [email protected])
The rating didnt work, fyi. I picked 5 stars.
★★★★★
THANK YOU!
Great cookies. I substituted with tahini, unbleached white flour, soymilk and added grated ginger for extra zing and nutmeg. They were dishlicious! Thanks for the recipe.
★★★★★