Vegan Ginger Molasses Cookies
Prep time
Cook time
Total time
This vegan ginger molasses cookies recipe is my absolute favourite cookies! Use gluten-free flour to make gluten-free vegan ginger molasses cookies.
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: Vegan
Serves: 16 cookies
Ingredients
- 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
Instructions
- 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.
Notes
- Store baked cookies in a container at room temperature for 3-4 days and/or freeze for up to 3 months.
- 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.
- 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.
Nutrition Information
Serving size: 1 cookie Calories: 206 Fat: 8.5g Carbohydrates: 29g Sugar: 15g Protein: 1.9g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/11/20/vegan-ginger-molasses-cookies/