1 bowl, 10 ingredients, 30 minutes and you have yourself easy chewy vegan molasses cookies! These cookies are crisp on the outside and chewy on the inside, bursting with ginger and molasses, making them the perfect Christmas cookie.
Out of all of the desserts in the world I think cookies are my favourite… well that and my confetti cake… and my pumpkin pie… ok I just like dessert. But cookies definitely rank up there in the dessert world as one of the most perfect sweet treats. Handheld, perfect for dipping, sharing, gifting, what’s not to love?
These vegan molasses cookies are a classic Christmas staple. With the combination of spices and molasses, they taste almost like gingerbread, but SO much better. Not only are these easy to make and addictively scrumptious, but they store well for up to a week or you can make them ahead of time and freeze them. If a guest pops by or you need to bring something to a party, you can have these gorgeous treats ready to go!
To make vegan molasses cookies:
In a large bowl, use a mixer to beat the vegan butter and brown sugar together until fluffy.
Add the molasses and vanilla extract and mix in. Then add the flour, pumpkin pie spice, baking soda, ground ginger, and salt and mix until a cookie dough forms.
Pour the white sugar into a small bowl. Take about 2 tablespoons of the cookie dough and roll into a ball, then slightly flatten the ball. Take the flattened cookie dough ball and roll it in the white sugar then place on the prepared baking sheet. Repeat with the remaining dough to make about 18 cookies.
(The cookies don’t spread a ton, so by flattening them slightly it will prevent them from being too thick).
Bake for 10 – 15 minutes until the cookies are cracked and the bottoms are browned. Remove from the oven and let cool on the pan. Store in an air-tight container at room temperature for 5 – 7 days, or freeze for later.
Bon appetegan!
Sam
1 bowl, 10 ingredients, 30 minutes. They stay fresh for up to a week or freeze for later. The perfect old fashioned holiday favourite made vegan.
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 1/4 cup fancy molasses
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup white sugar (for rolling)
Preheat your oven to 350F (180F) and line two large baking sheets with parchment paper.
In a large bowl, use a mixer to beat the vegan butter and brown sugar together until fluffy. Add the molasses and vanilla extract and mix in. Then add the flour, pumpkin pie spice, baking soda, ground ginger, and salt and mix until a cookie dough forms.
Pour the white sugar into a small bowl. Take about 2 tablespoons of the cookie dough and roll into a ball, then slightly flatten the ball. Take the flattened cookie dough ball and roll it in the white sugar then place on the prepared baking sheet. Repeat with the remaining dough to make about 18 cookies. (The cookies don't spread a ton, so by flattening them slightly it will prevent them from being too thick).
Bake for 10 - 15 minutes until the cookies are cracked and the bottoms are browned. Remove from the oven and let cool on the pan.
Store in an air-tight container at room temperature for 5 - 7 days, or freeze for later.
Nutrition
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Just made these tonight and they are delicious. I couldn’t resist adding a pinch of cloves and an extra pinch of cinnamon. I also made them last year and they were a hit by all, vegan and non vegan.
Made these last night…….. Tasted one, for quality control Just as well you can freeze them, otherwise, there may not be any left for Christmas. They are very yummy.
Made the recipe exactly as written. I found they did spread but our oven runs hot. They were amazing! Can’t wait to serve them to my omni family this Christmas
So happy you enjoyed!!
Just made a test batch of these to see what they were like (for the holidays) and they’re dangerously addictive. Another corker of a recipe! ❤️
Yay!!!
Made these today with omnivore friends & everyone loved them, asking for seconds and thirds – vegan baking for the win!
Although they did spread out quite a bit (I guess the oven was too hot from another batch of cookies we had made right before), they still remained both crispy and chewy. Yum!
Glad you enjoyed! The spreading could be if you used a different brand of vegan butter, as some are softer than others.
Has anyone tried making these with a gluten free flour and/or sugar substitute such as exthirol
I haven’t but I know that Bob’s Red Mill 1 to 1 generally works for my recipes. 🙂
Is there a specific type of molasses that’s best to use? I have black strap molasses.
I’m wondering the same thing. Fantasy or blackstrap?
Yes, apologies, I used fancy molasses 🙂
I’ll give it a go. Thanks for your reply Sam
Does the molasses act as the egg substitute? Thanks! Will be making these over the holidays.
Nope, I find you often don’t even really need an egg substitute in most cookie recipes. This one included!
Who said anything about sharing with Santa?
Bahahaha!
I love this recipe! My grandmother used to make these (not vegan of course) so I am so happy to have them again! I have made the recipe twice now and both times I needed to add 1/4 cup almond milk for the dough to come together. Both times they came out moist and delicious. Great recipe! Thank you!
i also had to add almond milk to mine. I really think it depends on the brand of flour you use. I think some are more dry. Really liked this recipe too!
Oh good to note! Different vegan butters may be the reason you need more or less liquid. Glad it worked for you 🙂
Love your recipes Sam! Can’t wait to include these cookies in my holiday baking!
Yay! Happy holidays!