Vegan & Gluten-Free Ginger Molasses Cookies

December 3, 2022

Gluten Free

By: Jasmine Briones 

These vegan ginger molasses cookies are the BEST soft and chewy, melt-in-your-mouth cookies to make this holiday season. They require no chilling, are ready in less than an hour, and are made gluten-free. Let’s get baking!

overhead shot of vegan ginger molasses cookies on a white speckled plate with a blue towel

Ginger molasses cookies have got to be my favorite Christmas holiday cookie, with my Peppermint Meltaway Cookies following closely behind. They taste EXACTLY like the ginger molasses cookies I enjoyed growing up, yet made completely dairy-free and without eggs. As an added bonus, they’re made gluten-free with a blend of gluten-free flour and almond flour. These just might become your new favorite holiday cookie, too!

Is Molasses Vegan?

Molasses is made from the sugar production process where refined sugarcane or sugar beets are boiled to separate the sugar crystals from the liquid. Molasses is the thick, dark brown syrup-like liquid leftover from this process.

Similar to granulated sugars, molasses does not contain any animal products, but it can be considered not vegan due to the process in which it is made. After the molasses is separated from the sugar crystals, the sugar crystals are often processed through bone char to bleach it the classic white color. Although the molasses is not technically processed through bone char, this can be too close for comfort for some vegans. 

To ensure your molasses is vegan, use organic molasses. Organic sugars are not bleached white and therefore do not use any bone char during production. 
In addition to these vegan molasses cookies, you may also enjoy our other vegan-friendly recipes that contain molasses: Homemade Gingerbread Loaf, Vegan Gingerbread Cookies, Date-Sweetened Vegan Gingerbread Loaf, or our savory Crispy Mini Meatless Pies.

Ingredients You’ll Need 

ingredients for ginger molasses cookies laid out on white board
  • Flaxseed: These vegan cookies are made with flax egg as a simple egg replacer. Make sure to use ground flaxseed, not whole flaxseeds. 
  • Vegan butter: The key to making soft and chewy vegan ginger molasses cookies is to use 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 cream with the sugar.
  • Brown sugar: Brown sugar compliments the rich, bold flavors in the molasses, and makes these cookies extra soft. Opt for organic brown sugar to ensure it is vegan. 
  • Unsulphured molasses: For this recipe, you will need unsulphured molasses, NOT blackstrap molasses (blackstrap molasses is much more bitter and is not well suited for making cookies.
  • Vanilla: The sweet warmth of vanilla extract compliments the spices and molasses in these cookies and is the perfect addition. 
  • Flour: We used Bob’s Red Mill 1:1 baking flour and almond 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.
  • Spices: These ginger molasses cookies call for 2 teaspoons of ground ginger which may seem like a lot but trust us! The ginger is what makes this recipe what it is and brings it to life so don’t skimp out on it! You’ll also need ground cloves, nutmeg, cinnamon, and salt. 
  • Baking soda: We used baking soda as the leavening agent in these cookies to alkalize some of the bitterness in the molasses and help these cookies brown into beautifully dark molasses cookies. 
  • Granulated Sugar: Finishing these vegan ginger molasses cookies off by rolling them in sugar gives them their signature crunchy coating and is what makes this cookie recipe so special! If you love cookies rolled in sugar, you’ll love our Vegan Ube Sugar Cookies.

Equipment Needed

How to Make Vegan & Gluten-Free Ginger Molasses Cookies

  1. Make a flax egg. In a small bowl, whisk together the ground flaxseed and water and set aside to thicken, about 10 minutes. 
  2. Whisk together the dry ingredients. In a medium sized bowl, add in the gluten-free flour, almond flour, ginger, baking soda, cinnamon, salt, cloves and nutmeg. Mix together until uniform and set aside.
  3. Cream the butter and sugar. In a large bowl or stand mixer, add in the softened vegan butter and brown sugar and cream together with a hand mixer until light and fluffy. 
  4. Add in the remaining wet ingredients. Once the butter and sugar mixture is light and fluffy, add the flax egg, unsulphured molasses and vanilla. Beat again until uniform. 
  5. Add the dry ingredients. Slowly add in the dry mixture and mix until everything is uniform. 
  6. Place the remaining sugar in a bowl. Add the remaining ¼ cup of granulated sugar into a small bowl. This is what we are going to use to coat the ginger molasses cookies with. 
  7. Roll the cookie dough balls. Using a 1 ½ tablespoon-sized cookie scoop to scoop the dough and roll into balls. Roll each vegan molasses cookie in the remaining granulated sugar, then place them on the lined baking sheet about 2 inches apart. 
  8. Flatten the cookies. Using a flat bottomed cup or the palm of your hands, press down the cookies lightly until the tops are flat. 
  9. Bake. Bake the vegan ginger molasses cookies for 12-14 minutes, or until golden on the edges and soft and chewy in the center. 
  10. Cool. Allow the vegan ginger molasses cookies to rest on the baking sheet for 5 minutes, and then remove and transfer to a cooling rack. Enjoy! 
overhead shot of vegan ginger molasses cookies on a white speckled tray

Storage and Freezing Instructions

Baked vegan ginger molasses cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. 

The ginger molasses cookie dough can also be frozen unbaked for simple cookie baking in the future. Simply follow the recipe instructions through step 8. Before rolling the molasses cookie dough balls in sugar, place them on the lined baking sheet and stick the baking sheet in the freezer. Flash freeze the dough balls for 3-4 hours or until solid. Once frozen, transfer the molasses cookie dough balls to a freezer safe bag or container and freeze for up to 3 months. 

When ready to bake, remove the desired number of vegan ginger molasses cookie dough balls from the freezer and allow them to sit at room temperature for 30 minutes. After 30 minutes, roll the cookies in granulated sugar and bake as normal! 

More Vegan Cookie Recipes You May Enjoy: 

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!

Print
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overhead shot of vegan ginger molasses cookies on a white speckled plate with a blue towel

Vegan & Gluten-Free Ginger Molasses Cookies


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

Description

These vegan ginger molasses cookies are the BEST soft and chewy, melt-in-your-mouth cookies to make this holiday season. They require no chilling, are ready in less than an hour, and are made gluten-free. Let’s get baking!


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


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 cup or the palm of your hands, press down the cookies (just until the tops are flat) and then place into the oven. Bake for 12-14 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!

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Recipe rating

  1. mary says:

    Yum! these look SO good – what delicious Holiday flavorings and I love that you use almond flour:)

  2. Erin says:

    Hi Jasmine! I was wondering, if I use all purpose flour, do I still need the almond flour? I have it, but I don’t really want the flavor or texture of the cookie to be affected by it. Additionally, would you recommend plain, organic granulated sugar or sugar in the raw for the rolling of the dough after? I look forward to hearing from you! Thank you!

    • Chris Petrellese says:

      Hey Erin,

      We haven’t tested the cookies with APF, but it should work! As for the sugar, either would work well. If you want more of a crunch, sugar in the raw is the way to go 🙂 Hope this helps!

  3. Laurel says:

    Mmm… my favorite all time cookie with the addition of 1 Tbsp freshly grated ginger and 1/3C (at least) candied ginger. Yes, lots and lots of ginger – makes me for me but I’m making your recipe next because I’m out of candied ginger. ! Looks GREAT

  4. Rodney Sykes says:

    Thank you for sharing this recipe for vegan ginger molasses cookies! They sound so delicious and perfect for the New Year! I love that they are made gluten-free with a blend of all-purpose flour and almond flour, and that they are easy to make in less than an hour. I also appreciate the explanation about molasses and how to ensure that it is vegan. I will definitely have to try these cookies soon. Thank you again for sharing!

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