Print

Vegan Ginger Molasses Cookies (paleo friendly!)

  • Author: Natalie
  • 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!


Scale

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

  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