Author: 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
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Easy Chewy Vegan Molasses cookies
Servings: cookies (approximately)
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Ingredients
- ¾ cup vegan butter
- ¾ cup brown sugar
- ¼ cup light molasses (not blackstrap)
- 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)
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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Ellen says
Soft chewy cookie with just the right amount of holiday flavour. Easy to bake and delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ellen! So happy you enjoyed them 😊 Thanks so much for the lovely feedback.
Rose says
These are so delicious! Perfect for the holidays.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed them Rose!
Helen fraser says
These are absolutely gorgeous, everyone has loved these even non vegans.Im now off to make another batch as so quick and easy as well
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing to hear, Helen! 😍 I’m so glad they were a hit with everyone—happy baking on batch two!
Jennifer says
My husband and I devoured these delicious cookies! So easy to make too (could be a bad thing:) We been vegan for almost 20 years and this is definitely going to the top of my 'go-to' cookie recipes on file.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing!!! So happy you and your husband love them so much, thank you for the review Jennifer 🙂
Ian Wilson says
Agree with you Jennifer. Taste fantastic but not good for the waist line!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha fair enough! Glad you enjoyed them, Ian! 😄
Stephanie Mahler says
I mistakenly used a cup of butter instead of 3/4 cup, and they still turned out very good. When I looked at the cookie bottoms and they were not brown, I left them in the oven for a few more minutes. They came out crisp rather than soft, so next time I won't worry about the bottoms being brown -- I will just bake for 11-12 minutes. The flavor was good, though. I already have shared this recipe, plus the one for Gingersnaps, with a friend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them!
Julie says
Delicious with the perfect amount of spices! I cooked them for 15 minutes and they were fine, but a little firm the next day. I think next time I'll take them out at 11-12 minutes. Either way they taste amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, I’m so glad you enjoyed the cookies! Reducing the bake time sounds like a great idea if you prefer them a bit softer. Thanks for sharing your feedback!
Mandi says
This is a perfect recipe! Flavourful, soft and chewy! I will be using this recipe from now on! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved them Mandi, thank you for the review 🙂
Tammy Leach says
These cookies are AMAZING! I sub minced ginger for the ground ginger. I have made them countless times and have to hide them from my husband (a non-vegan) or we won’t get any.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Just seeing this comment now, so happy they are a hit!!! 🙂
Carolyn Moorman says
Made your cookies! Smelled and tasted fabulous! Thank you for your content.
Samia says
I am curious as to how these cookies will hold together without either an egg or an egg replacer product to perform this function.
Tammy Leach says
I’ve made these several times and they are amazing. No problems with them holding their shape. If you bake them a few minutes longer than recommended, the crunchy version is good too.
NinaV says
My 18 year old was a big over enthusiastic regarding cookie size, and ended up with 15 cookies. They baked up beautifully in 12 minutes.
So right now he's off, visiting his old primary school, secondary school, and college (year 11 and 12 here in Canberra) with homemade, vegan cookies, made by him, for his favourite teachers. I hope they are as chuffed as him.
* He did leave me one biscuit. It's truly lovely, pillowy, with a crisp ourside and chewy middle (even with blackstrap molasses, being the only kind we have).
I'm already thinking about making another batch. Maybe a double batch.
Erin C says
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.
Mary says
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?
margie says
Love 'em! Fast, easy, delish!
Sam Turnbull says
Yay!!
Anna Groeger says
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!
Deb says
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!
Moxie says
Oh, genius!!! I am going to use this recipe for a crust w/ pumpkin pie cheese cake! Thanks for sharing!
Deb Stillson says
if you want to take it to the next level, buy some candied ginger, chopped it up and add it to the cookie dough.....it's a whole new level of yummy.
Susan says
That sounds wonderful! How long do you cook the crust? I’ve only made a pumpkin pie from scratch once and did not like the crust recipe! These cookies are delicious and as a crust it sounds great.
Deb Stillson says
I have a wonky oven, so it takes longer for things I bake to take longer. I will guess 20 minutes, but it is better to check it around 15 or 20 m8nutes and keep an eye on it closely as it may take more or less time....it should be a light golden brown like the cookie when fully cooked.
Wish I could be of more help.....but I'm silently rooting for you to make it perfectly.
Sharon Blaskovits says
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!!
Medically Required Vegan says
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?