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.
Recipe type: Dessert
Cuisine: Vegan
Serves: 16 cookies
  1. In a large bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, salt (if using) and baking soda. Set aside.
  2. In a stand mixer with the paddle attachment, or a large bowl using a hand mixer, cream the butter, brown sugar, and white sugar.
  3. Add the molasses and mix until fluffy.
  4. Now, add the aquafaba and vanilla and mix until combined, scraping the sides as needed.
  5. Gradually mix in the dry ingredients until combined.
  6. Cover the bowl with cling wrap or foil and chill in the fridge for 1 hour.
  7. When you are ready to bake, preheat your oven to 350F and line 2 baking sheets with parchment or baking mat. Set aside.
  8. Take your second 1 cup of sugar, and place it into a small bowl.
  9. Now roll your dough. Using a heaping tbsp to scoop out the dough, roll into balls.
  10. Then, roll the balls in the bowl of sugar until it is completely coated, and place them onto the lined baking sheets.
  11. 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.
  12. 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.
- 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.
Nutrition Information
Serving size: 1 cookie Calories: 206 Fat: 8.5g Carbohydrates: 29g Sugar: 15g Protein: 1.9g
Recipe by The Edgy Veg at