This vegan ginger molasses cookies recipe is my absolute favourite cookies! Use gluten-free flour to make gluten-free vegan ginger molasses cookies.
I made this recipe because I found there weren’t any good vegan replacements for my absolute favourite cookies! This ginger molasses cookie recipe uses 12-ingredients including aquafaba & dark molasses which makes them super chewy and perfectly spiced.
Vegan Ginger Molasses Cookies
I’m obsessed with Ginger molasses cookies. If you know me, you’ll know I have the biggest sweet tooth and this cookie is the perfect sweet treat. I’ve experimented with many cookie recipes and discovered the best way to make this holiday cookie.
They taste like the holidays and the sweet smell of fresh-baked cookies will fill the air throughout your home.
INGREDIENTS FOR VEGAN GINGER MOLASSES COOKIES:
- All-Purpose Flour (use GF option if you need to)
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Baking Soda
- Vegan Butter
- Brown Sugar
- Granulated White Sugar
- Dark Molasses
- Aquafaba (liquid from a can of chickpeas)
- Vanilla Extract
FULL RECIPE DOWN BELOW
KITCHEN EQUIPMENT I USED:
HOW DO YOU MAKE GINGER MOLASSES COOKIES?
1. Whisk together dry ingredients.
2. Cream together butter and sugars. Add molasses and mix until fluffy.
3. Add aquafaba and vanilla and mix.
4. Gradually add in dry ingredients.
5. Cover bowl and chill for 1 hour.
6. When ready to bake, preheat the oven to 350F and line two baking sheets.
7. Roll dough into balls and roll around in a bowl of sugar to cover and place onto lined baking sheets.
8. Bake for 8-10 minutes, remove from oven and bang on the counter until they fall slightly and crack, then bake for another minute.
9. Allow to cool for a few minutes then transfer to a wire rack to cool completely.
Related Recipe: Air Fryer Cookie
- 2¼ cups all-purpose flour
- 1 tbsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- 1½ tsp baking soda
- ¾ cup vegan butter, softened to room temperature (if using unsalted, add ½ tsp salt to recipe)
- ½ cup packed brown sugar
- ¼ cup granulated white sugar
- ¼ cup dark molasses
- 3 tbsp aquafaba
- 2 tsp vanilla extract
- 1 cup sugar, for rolling
- In a large bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, salt (if using) and baking soda. Set aside.
- In a stand mixer with the paddle attachment, or a large bowl using a hand mixer, cream the butter, brown sugar, and white sugar.
- Add the molasses and mix until fluffy.
- Now, add the aquafaba and vanilla and mix until combined, scraping the sides as needed.
- Gradually mix in the dry ingredients until combined.
- Cover the bowl with cling wrap or foil and chill in the fridge for 1 hour.
- When you are ready to bake, preheat your oven to 350F and line 2 baking sheets with parchment or baking mat. Set aside.
- Take your second 1 cup of sugar, and place it into a small bowl.
- Now roll your dough. Using a heaping tbsp to scoop out the dough, roll into balls.
- Then, roll the balls in the bowl of sugar until it is completely coated, and place them onto the lined baking sheets.
- Bake for 8-10 minutes or until edges appear set, remove the baking sheet from the oven and gently bang it on the counter a couple of times, then put them back into the oven for another minute.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 mins, then transfer them to a wire cooling rack.
- You can make the cookie dough up to 5 days ahead of time, and keep them in the fridge until ready to bake. You can also roll the dough into balls and freeze in a container for up to 3 months.
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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