Chewy Vegan Ginger Molasses Cookies With Deep Spiced Flavor

I baked these vegan ginger molasses cookies for my family’s holiday party last weekend. The ginger and molasses made the kitchen smell like Christmas, and my grandma said they were just like the version she made when I was a kid.

Easy Vegan Ginger Molasses Cookies

This recipe features a blend of warm spices, brown sugar, and molasses to create cookies that are full of flavor and perfect for holiday gatherings or an everyday indulgence. The cookies take about 30 minutes to prepare and bake, making them a quick and rewarding bake.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup vegetable oil or coconut oil
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1 tablespoon plant-based milk
• 1 teaspoon vanilla extract
• Sugar for rolling (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the oil, brown sugar, molasses, plant-based milk, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Shape Cookies: Scoop tablespoons of dough and roll them into balls. If desired, roll each ball in sugar for extra sweetness.
6. Bake: Place the cookie dough balls on the prepared baking sheet and flatten slightly. Bake for 10-12 minutes, or until the cookies are set at the edges.
7. Cool: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 cookies
• Calories: 120kcal
• Fat: 4g
• Protein: 1g
• Carbohydrates: 20g

I store the cookies in an airtight container at room temperature for up to five days. The spices deepen over time, and I let cookies come to room temperature before serving.