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vegan, gluten-free, paleo, cookies, sweet · November 11, 2020

Vegan Ginger Molasses Cookies (paleo friendly!)

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Ultra soft Vegan Ginger Molasses Cookies with irresistible sweet-spiced flavor, moist chewy texture, and just crispy edges. A perfect paleo holiday cookie!

Vegan Ginger Molasses Cookies (paleo friendly!)

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.

Vegan Ginger Molasses Cookies (paleo friendly!)

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.

Vegan Ginger Molasses Cookies (paleo friendly!)

More Ginger Recipes You’ll Love

  • Gingerbread Cutout Cookies
  • Fluffy Gingerbread Pancakes
  • Glazed Gingerbread Loaf Cake
  • Healthy Gingerbread Muffins
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Vegan Ginger Molasses Cookies (paleo friendly!)

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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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

Scale
  • 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

  1. Whisk together almond butter, flax egg, coconut sugar, molasses, coconut oil, milk, and vanilla.
  2. Add flour, spices, baking soda, and salt and mix to combine.
  3. Chill dough for 30 minutes.
  4. Preheat oven to 350ºF.
  5. 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).
  6. Bake for 13-15 minutes at 350ºF.
  7. Cool for 10 minutes before transferring to a cooling rack to cool completely.
  8. 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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In: vegan, gluten-free, paleo, cookies, sweet · Tagged: cinnamon, holiday, baking, healthy, chewy, egg free, grain free, cassava

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Comments

  1. Carol says

    November 12, 2020 at 9:28 pm

    These look delicious!

    Reply
    • Natalie says

      November 12, 2020 at 9:59 pm

      So so good! I hope you try them Carol 🙂

      Reply
  2. Diana says

    November 13, 2020 at 3:14 pm

    HELLO, can l use almond flour in your recipes instead of all purpose flour? Thank you. DIana

    Reply
    • Natalie says

      November 13, 2020 at 3:29 pm

      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

      Reply
  3. Ruthie says

    November 16, 2020 at 7:25 pm

    If substituting GF flour would how might this change up your original recipe? thank you

    Reply
    • Natalie says

      November 16, 2020 at 8:08 pm

      It will sub in quite well, shouldn’t change the texture much at all! And I’d recommend the same amount😊

      Reply
  4. Laura says

    November 20, 2020 at 5:48 pm

    Looking forward to baking these this weekend. Do you use ground ginger or fresh minced or grated ginger?

    Reply
    • Natalie says

      November 20, 2020 at 9:39 pm

      I used ground and they were quite gingery, but freshly grated would be wonderful here too!

      Reply
  5. Liz says

    November 24, 2020 at 9:53 pm

    I made these & loved the flavor but they turned out a little flat. Any idea why?

    Reply
    • Natalie says

      November 25, 2020 at 9:32 am

      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 🙂

      Reply
      • Liz says

        November 25, 2020 at 9:49 am

        Thank you! I’ll try that next time. This was my first vegan cookie attempt.

        Reply
  6. Joanne says

    January 1, 2021 at 11:15 pm

    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!

    Reply
    • Natalie says

      January 2, 2021 at 8:38 am

      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!

      Reply
      • Joanne says

        January 7, 2021 at 7:30 pm

        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.

        Reply
  7. Margaret says

    August 9, 2021 at 12:27 pm

    These look delicious. Can you tell me, please, is the molasses called for the blackstrap variety? Thank you!

    Reply
    • Natalie says

      August 9, 2021 at 12:46 pm

      I used blackstrap, yes! I like the molasses flavor strong, but either is fine 🙂

      Reply
  8. Margaret says

    August 9, 2021 at 1:29 pm

    Thank you; I look forward to making these over the holidays. And all your recipes look awesome!

    Reply
  9. Holly says

    November 14, 2021 at 9:51 am

    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!

    ★★★★★

    Reply
    • Natalie says

      November 14, 2021 at 10:28 am

      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!

      Reply

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