Who’s ready for some soft, chewy, melt in your mouth good, ginger molasses cookies? They’re ready in less than an hour and are going to be your new favorite holiday cookie.

Ginger molasses cookies have got to be my favorite holiday cooke (with peppermint meltaways following closely behind) and I’m excited to share this not only vegan but also gluten-free version of the classic cookie with you today!

A few notes before we dive in:

• Softened vegan butter: leave the butter out for 15-30 minutes before making this recipe to soften it up a bit and make it easier to whip up with  the sugar.
• Unsulphured molasses: Be sure that you use unsulphured molasses in this recipe, NOT blackstrap as it is very bitter. It is actually the most bitter out of all varieties.
• Gluten-free flour: We used Bob’s Red Mill 1:1 baking flour for this recipe and highly recommend that blend if you are going to keep it gluten-free for best results. If you are not gluten-free, based on our experience with other recipes, we think that all purpose flour should work well.
• Ground ginger: we know it may seem like a lot but trust us, the ginger is what makes this recipe what it is and brings it to live, you don’t want to skimp out on it!
• Granulated Sugar: finishing these cookies off by rolling them in sugar brings them their signature crunchy coating that makes this cookie so special!

If you’re looking for more holiday sweets, we’ve got you covered!

• Christmas Sugar Cookies
• Hot Chocolate Mix
• Gingerbread Cookies
• No Bake Pumpkin Chai Cheesecake
• Peppermint Meltaway Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Ginger Molasses Cookies (Gluten-Free)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 26 minutes
• Yield: About 20 cookies
• Diet: Gluten Free

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Description

Who’s ready for some soft, chewy, melt in your mouth good, ginger molasses cookies? They’re ready in less than an hour and are going to be your new favorite holiday cookie. 

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Ingredients

Wet

• 3 tablespoons water
• 1 tablespoon flaxseed meal
• 1/2 cup (1 stick) vegan butter, softened
• 3/4 cup (144g) brown sugar 
• 1/4 cup (146g) unsulphured molasses 
• 1 teaspoon vanilla extract

Dry

• 1 1/2 cups (222g) gluten-free flour
• 3/4 cup (84g) almond flour
• 2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 cup cane sugar, for coating cookies

Equipment

• 1 large, 1 medium and 1 small mixing bowl
• Hand mixer OR whisk
• Baking sheets
• Spatula or mixing spoon
• Parchment paper or silicone mats
• Flat bottomed cup (if not, you can use your hands)
• Cooling rack

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Instructions

1. Prepare a flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 10 minutes to thicken.
2. Preheat oven to 350°F and line 2 half baking sheets (or 1 full sheet) with parchment paper or silicone mats.
3. In a medium bowl, add in the gluten-free flour, almond flour, ginger, baking soda, cinnamon, salt, cloves and nutmeg. Mix together until uniform and set aside.
4. In a large bowl, add in the softened vegan butter and brown sugar, and cream together with a hand mixer (or whisk) until it is fluffy.
5. Add in the flax egg, molasses and vanilla extract, and beat together until uniform. 
6. Combine the dry mixture with the wet, and mix until everything is uniform. 
7. In a small bowl, add in the remaining 1/4 cup of granulated sugar.
8. Using a 1 1/2 tablespoon sized cookie scooper, scoop out the dough and roll into balls. Roll each ball in the sugar and then place them on the lined baking sheet, about 2 inches apart. We fit 12 on one half sheet.
9. Using a flat bottomed up or the palm of your hands, press down the cookies (just until the tops are flat) and then place into the oven. Bake for 10-12 minutes or until golden.
10. Allow the cookies to rest on the baking sheet for 5 minutes, and then remove and transfer to a cooling rack. Enjoy!

Notes

• Adapted from Sarah Bakes Gluten Free. 
• Softened vegan butter: leave the butter out for 15-30 minutes before making this recipe to soften it up a bit and make it easier to whip up with  the sugar.
• Unsulphured molasses: Be sure that you use unsulphured molasses in this recipe, NOT blackstrap as it is very bitter.
• Gluten-free flour: We used Bob’s Red Mill 1:1 baking flour for this recipe and highly recommend that blend if you are going to keep it gluten-free for best results. If you are not gluten-free, based on our experience with other recipes, we think that all purpose flour should work well.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert, Cookies
• Method: Oven

Keywords: cookies, ginger, molasses, gluten free, vegan, sweets, snack, christmas, holiday

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!