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    Home » Recipes

    Published: Oct 24, 2023

    Chewy Vegan Ginger Molasses Cookies

    Jump to Recipe Print Recipe

    These Chewy Vegan Ginger Molasses Cookies are warm, spicy, and perfect for sharing with friends and family during the holidays or any time of year. Whether you're a seasoned vegan or just looking to try something new, these cookies are a must-try for everyone who enjoys a soft, chewy, and oh-so-delicious cookie.

    Ginger cookies on a plate with a bowl of molasses.

    If you enjoyed my gingerbread chocolate chip loaf cake, then this recipe is for you.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredient Notes
    • Variations
    • Instructions
    • Expert Tips
    • Storage Tips
    • Recipe FAQs
    • More Cookie Recipes
    • Recipe
    • Comments

    Why You'll Love These Cookies

    • Warm spices: These cookies are full of ginger, cinnamon, and molasses, giving them a delicious, spicy flavor.
    • Chewy texture: If you love chewy cookies, these are for you!
    • Holiday treats: The flavors of molasses and ginger make these our family's favorite cookie for the holidays.
    • Taste like traditional molasses cookies: No one will be able to tell that these are dairy-free and egg-free.

    Ingredient Notes

    • Flour - For best texture, use all purpose flour.  If you want to use whole wheat flour, substitute up to 50% of the total amount of flour.
    • Vegan butter - My favorite brands are Earth Balance and Country Crock Plant Butter.
    • Brown sugar - Use light or dark brown sugar.
    • Molasses - You can use light, dark molasses, or blackstrap molasses depending on how strong you want the molasses flavor.

    ​For more information, check out Is Molasses Vegan?

    Molasses cookie ingredients

    Variations

    These cookies are amazing as-is.  But if you want to change them up, you can:

    • Add dairy-free chocolate chips.
    • Add some finely chopped crystalized ginger to make the cookies even spicier.
    • Top with a glaze by mixing powdered sugar with a little bit of non-dairy milk.

    Instructions

    1. To start, preheat the oven to 350°. Prepare the cookie sheet by lining it with parchment paper and set it aside.

    2. In the bowl of a stand mixer or a large bowl with a hand mixer, cream the softened butter and brown sugar.

    3. Next, add in the vanilla extract and molasses and mix well.

    4. Next, add the dry ingredients.  Slowly add in the baking soda, spices, and flour into the wet ingredients and mix until combined.  Don't overmix the dough.

    Vegan butter and sugar creamed together.
    Wet ingredients mixed in a bowl.
    Bowl of cookie dough.

    5. Take a small amount of white sugar and place it in a small bowl and set aside.

    6. Take about 1-2 tablespoons of ginger molasses cookie dough and roll it into a ball.

    Cookie dough ball in a hand.

    7. Roll dough ball in sugar and place on the parchment-lined baking sheet. If desired, you can slightly flatten the cookie dough balls with your hand.

    If you want your cookies to be the exact same size, feel free to use a cookie scoop.

    Cookie dough ball rolled in sugar.
    Cookie dough balls on a baking sheet.

    8. Bake in the preheated oven for about 12 minutes.

    9. Take the cookies out of the oven and let them rest on the pan for 3 minutes. Transfer the cookies to a wire rack to cool completely.

    Cookies on a baking sheet.
    Molasses cookies cooling on wire rack.

    Plate, serve and enjoy!

    Plate of molasses cookies with cookies cooling in the background.

    Expert Tips

    • If you are having a hard time rolling the dough balls because it's very soft, you can refrigerate the dough for about 15 minutes.
    • Make sure you let the cookies rest in the pan for a few minutes before transferring them to the cooling rack. They need to firm up before being moved.

    Storage Tips

    Room Temperature

    ​Store these cookies in an airtight container at room temperature for up to 4 days.

    Freezer

    These chewy molasses cookies can also be frozen for up to 3 months.  Once cooled, put cookies in a freezer safe sealed container.

    Plate of molasses cookies.

    Recipe FAQs

    Can I make these cookies with blackstrap molasses?

    Yes! Blackstrap molasses has a stronger flavor but it can be used in this recipe.

    What's the best way to soften vegan butter?

    To soften vegan butter, just leave it out at room temperature for about 15-20 minutes.  If you are in a rush, you can also microwave it for 15 seconds.

    Can I roll the cookie dough balls in turbinado sugar?

    Turbinado sugar (or raw sugar) isn't a great choice to roll the cookies in.  The sugar granules are large and will make the vegan cookies crunchy. 

    More Cookie Recipes

    • Plate of vegan cranberry cookies with almond extract.
      Vegan Cranberry Cookies With Almond Extract
    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies
    • Plate of oatmeal raisin cookies.
      Vegan Oatmeal Chocolate Chip Cookies
    • Plate of chocolate peanut cookies.
      Vegan Double Chocolate Chip Cookies With Peanuts

    Did you know that rating and commenting on recipes is one of the best ways to support your favorite food bloggers? If you try the recipe, please click the star rating on the recipe card and add a comment below. Thanks!

    Recipe

    Plate of ginger molasses cookies.

    Chewy Vegan Ginger Molasses Cookies

    Jen Cardenas
    These cookies are a warm and spicy, perfect for sharing with friends and family during the holiday season. Whether you're a seasoned vegan or just looking to try something new, this recipe is a must-try for everyone who enjoys a soft, chewy, and oh-so-delicious cookie.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Total Time 22 minutes mins
    Course Dessert
    Cuisine American
    Servings 27 Cookies
    Calories 102 kcal

    Ingredients
      

    • ½ cup vegan butter, softened
    • ⅔ cup brown sugar
    • ½ cup molasses
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • white sugar for rolling

    Instructions
     

    • Preheat the oven to 350°. Prepare the baking sheet by lining it with parchment paper.
    • In a large bowl, cream the softened butter and brown sugar.
    • Add in the vanilla extract and molasses and mix well.
    • Slowly add in the baking soda, spices, and flour and mix until combined.
    • Roll the dough into balls, roll in sugar, and place on the prepared baking sheet. If desired, you can slightly flatten the cookie dough balls with your hand.
    • Bake in the preheated oven for about 12 minutes.
    • Take the cookies out of the oven and let them rest on the pan for 3 minutes. Transfer cookies to a cooling rack to cool completely.

    Notes

    • If the dough is too soft to roll, put it in the refrigerator for about 15 minutes.

    Equipment

    • Stand or hand mixer
    • Cookie sheet

    Nutrition

    Calories: 102kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 92mgPotassium: 111mgFiber: 0.3gSugar: 10gVitamin A: 0.4IUVitamin C: 0.004mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    More about me →

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