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Chewy Vegan Molasses Cookies
These sweet and spiced vegan molasses cookies are so incredibly delicious and unique!
They are so soft and chewy with a crackle design on top, as well as a slight sparkle from being rolled in sugar before baking.
With flavors of brown sugar, cinnamon, cloves, ginger, nutmeg, molasses and vanilla, these cookies are packed with flavor and spice.
Molasses cookies are so underrated and easily one of my favorites, with just the right balance of rich molasses and sweet brown sugar.
These cookies have such a unique taste – molasses cookies aren’t the most common cookie, but they are absolutely irresistible!
I like to compare them to snickerdoodles, but with a more dense and chewy texture, and an overall stronger flavor.
If you’ve never tried a molasses cookie before, now is the time – it blends perfectly with the spices and brown sugar and makes these cookies so tasty!
Best Vegan Ginger Molasses Cookies Recipe
These ginger molasses cookies are a great option to add to a dessert table during the holidays, or just for some fun baking anytime.
I love making these in the fall and winter, but they are also a great way to switch things up from normal chocolate chip and sugar cookies during the year.
I don’t think there’s anything more inviting than a crinkle cookie, and these do not disappoint.
How to Make Vegan Molasses Cookies
Making the Cookie Dough
To make these yummy vegan molasses cookies, start by mixing your dry ingredients in one bowl and your wet (including the brown sugar) in another.
I like to whisk the dry ingredients together and then whisk together the wet separately until smooth.
This makes mixing and combining the two very easy.
Baking Molasses Cookies
Then pour the dry ingredients into the wet and mix until a dough is formed.
I like to use a spatula for this part, it’s the best tool for the job!
At this point you can chill the dough for 30 minutes to make it easier to work with, but if you don’t have the time you can skip this part.
It does make the dough less sticky and the cookies spread less while baking, but they will be delicious either way!
Preheat your oven to 350 degrees F.
Now, take two tablespoon amounts of dough and roll them into circles using the palms of your hands.
Roll the cookies in the cane sugar to evenly coat them, then place on a baking sheet covered in parchment paper, two inches away from each other.
If the dough is a bit sticky at any point, you can always lightly wet your hands with water to avoid sticking.
Then bake for 13-16 minutes, or until they are puffed with the centers set and cracked.
Soft Baked Molasses Crinkle Cookies
I always love a good soft baked cookie, especially when they are packed with comforting spices and tons of rich flavor.
These cookies are sweet enough for the kids while still being a great option to serve adults!
Molasses cookies are an easy crowd-pleaser, while also being totally dairy-free, egg-free and vegan.
This recipe is:
- Packed with Flavor
Check out these other vegan cookie recipes:
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- 2 1/4 Cups All-Purpose Flour
- 1 Cup Brown Sugar
- 1/4 Cup Molasses
- 3/4 Cup Vegan Butter, room temp
- 1 Flax Egg*
- 1 Tsp Vanilla
- 2 Tsp Baking Soda
- 1 1/2 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Salt
- 1/4 Cup Cane Sugar for rolling
- In a bowl, mix together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a separate bowl, mix together the brown sugar, molasses, room-temperature vegan butter, flax egg and vanilla until smooth.
- Add the dry ingredients into the wet and mix until a dough is formed.
- I recommend chilling the dough for 30 minutes to make it easier to work with**, but you can skip this if you don't have the time.
- Preheat oven to 350 degrees F.
- Take 2 tbsp amounts of dough and roll into a circle using the palms of your hands.
- Roll around in the cane sugar to evenly coat, then place on a baking sheet covered in parchment paper 2 inches apart.
- Bake for 13-16 minutes, or until puffed and the centers are soft and cracked.
*1 tbsp ground flax seed mixed together with 3 tbsp water, let sit for at least 5 minutes.
**If the dough is a bit sticky at any point, you can lightly wet your hands with water to avoid sticking.
***Store in an airtight container for up to 5 days.
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Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 242mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g