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
Easy Chewy Vegan Molasses cookies
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)
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
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.
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!
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?