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    Home » Recipes » Cookies & Bars

    December 4, 2019 58 Comments

    Easy Chewy Vegan Molasses Cookies

    7.3K shares
    Jump to Recipe

    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.

    Easy Chewy Vegan Molasses Cookies! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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?

    Easy Chewy Vegan Molasses Cookies! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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).

    Easy Chewy Vegan Molasses Cookies! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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

    Print Recipe
    5 from 33 votes

    Easy Chewy Vegan Molasses cookies

    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.
    Prep Time15 mins
    Cook Time13 mins
    Total Time28 mins
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 18 cookies (approximately)
    Calories: 173kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¾ cup vegan butter
    • ¾ cup brown sugar
    • ¼ cup fancy molasses
    • 1 teaspoon vanilla extract
    • 2 ¼ cups all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • 1 ½ teaspoons baking soda
    • 1 teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ cup white sugar (for rolling)
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    Store in an air-tight container at room temperature for 5 - 7 days, or freeze for later.

    Nutrition

    Serving: 1cookie (recipe makes 18) | Calories: 173kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 189mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Erin C says

      January 15, 2023 at 12:37 pm

      5 stars
      These are EXCELLENT! We were having a morning where time was ticking backwards and my toddler was melting down about EV-ER-YTHING. Cookies to the rescue!

      Took less than 15 minutes from start to oven (and that's with a toddler "helping") and couldn't be easier. These cookies are delicious and completely turned our morning around. This will be our go-to recipe from now on. LOVE LOVE LOVE.

      Reply
    2. Mary says

      December 23, 2022 at 11:36 am

      I'm stumped! I followed this recipe exactly except for substituting Jessica's Gluten Free flour for the all purpose flour, and the dough was SUPER soft (there was no way I could roll it into a ball!) and the cookies all melted into one very "buttery" pancake in the oven. A delicious pancake, but still. Is it really 3/4 cup butter? Even when I added a ton more flour, they still looked greasy when rolling them. The batch with the (lots of) extra flour did held their shape in the oven, but were not at all chewy. I have made a ton of your recipes, Sam, and they have never let me down, so this surprised me. Any clues?

      Reply
    3. margie says

      November 12, 2021 at 3:41 pm

      5 stars
      Love 'em! Fast, easy, delish!

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:41 pm

        Yay!!

        Reply
    4. Anna Groeger says

      December 25, 2020 at 4:04 pm

      Oh my gosh! These are officially my new favorite cookie recipe! Made them yesterday, and I’m about ready to hide what’s left to keep them all for myself! They are the perfect texture, so soft, and they taste absolutely perfect!

      Reply
    5. Deb says

      December 24, 2020 at 3:34 pm

      5 stars
      Not only do I love these as a cookie, but I use it as a crust for my vegan pumpkin pie.
      Love Love Love this recipe!

      Reply
    6. Sharon Blaskovits says

      December 23, 2020 at 5:17 pm

      I made these and the shortbread cookies AND the banana chocolate chip squares. My fiancée is gluten-free so I used gluten-free flour. All three are so good! Great website! Thank you for the wonderful recipes!!

      Reply
    7. Medically Required Vegan says

      December 13, 2020 at 5:47 pm

      I was excited to try these but how do they work with other sugars? White sugar isn’t vegan unless it’s chard free- I’m assuming that would work right?

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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