I have another holiday cookie coming at you! This time, vegan ginger molasses cookies! We always made molasses cookies around the holidays growing up, and I forgot how much I enjoy them until I recently recreated them. These cookies are crunchy on the outside and soft and sweet on the inside. I also rolled mine in some coarse sugar before baking (which is optional), which I think really helps create the perfect texture!

I think these cookies have the perfect mixture of holiday flavors. The cinnamon, ginger, and molasses all really give them that perfect holiday feel. These cookies are also vegan, gluten-free, dairy-free, and nut-free, so literally everyone can enjoy these!

What do you need to make these vegan ginger molasses cookies?

• Coconut oil – we use Nutiva
• Coconut sugar – we use Everland
• Vanilla
• Baking soda
• Molasses
• Gluten-free 1:1 flour – we use Bob’s Redmill
• Ground ginger – we use Simply Organic for all of our spices
• Cinnamon
• Sea salt
• Coconut flour – we use Bob’s Redmill

Looking for more cookie recipes?

• The best tahini chocolate chip cookies
• Holiday oatmeal white chocolate cranberry cookies
• Oatmeal pumpkin chocolate chip cookies

Ingredients:

• 1/2 cup of coconut oil – room temperature
• 1/2 cup of coconut sugar
• 1/4 cup of molasses
• 1 tablespoon of vanilla
• 1 1/2 cups of gluten-free 1:1 flour
• 1 teaspoon of baking soda
• 1 1/2 teaspoons of ground ginger
• 1 teaspoon of cinnamon
• 1/4 teaspoon of sea salt
• optional: more sugar to roll the cookies in before baking

Instructions:

Step 1:

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.

Step 2:

In bowl, mix together the coconut oil and coconut sugar until fully combined and creamy. Whisk in the molasses, and vanilla. Add all the dry ingredients to the bowl, and mix until no dry spots remain.

Step 3:

Roll the cookie dough into heaping tablespoon-sized balls. If you’d like, roll these balls into some sugar before baking (optional). Place the balls on the prepared baking sheet. If you prefer a more flat cookie, lightly press the dough down with the back of your hand. Place in the oven and bake for 12-15 minutes, until the edges of the cookies become golden brown.

Step 4:

Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire cooling wrack. Enjoy!

Notes:

1. The cookies can be stored at room temperature for 1 week or in the freezer for up to 3 months!

Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.

New Recipes