• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living the Allergy Way

Eat Well. Love Life. Follow Your Path.

  • Home
  • About me
  • Recipes
    • Appetizers
    • Beverages
    • Breakfast
    • Mains
    • Sides
    • Snacks
    • Sweets
    • Vegan
  • Teens/College Years
  • Resources
    • Dairy-Free Guide
    • Egg-free Guide
    • Peanut-Free Guide
    • Tree Nut-Free Guide
    • Wheat/Gluten-Free Guide
    • Sesame-Free Guide
    • Corn-Free Guide
    • Soy-Free Guide
  • Contact Me
  • Instagram
  • Pinterest

Vegan Ginger Molasses Cookies

These Vegan Ginger Molasses Cookies are mind-blowingly delicious! They’re soft, chewy, and packed with so much flavor. This recipe is adapted from Gimme Some Oven for Chewy Ginger Molasses Cookies to be dairy-free, egg-free, nut-free so they are allergy-friendly and vegan. All I did was substitute the butter with non-dairy margarine, by Earth Balance and I used Bob’s Red Mill’s Egg Replacer to replace the eggs.

This recipe uses a mixture of dark rich flavors of molasses, cinnamon, ginger, and cloves. And it is soft and chewy which makes it different than your traditional gingerbread cookies. Once you try this recipe, I promise you will making them every Christmas!

This recipe makes 46 cookies so you will have plenty to share with your neighbors, friends, teachers, co-workers, mailman. So many to share! You can easily half the recipe and keep them all for your family!

 

dairy-free, nut-free, egg-free, vegan

Created by Jeanne Fitzgibbons on December 23, 2020

  • Prep Time: 2h 15m
  • Cook Time: 10m
  • Total Time: 2h 25m
  • Yield: 48 cookies
  • Category: Dairy Free, Egg Free, Nut Free, Sweets, Vegan

Ingredients

  • 1 1/2 c non-dairy margarine
  • 1 c granulated sugar
  • 1 c packed brown sugar
  • 1/2 c molasses (not blackstrap)
  • 2 Egg replacer equivalents
  • 4 1/2 c all-purpose flour
  • 4 tsp. baking soda
  • 1 tbsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. salt
  • Additional granulated sugar for rolling in dough.

Instructions

  1. Using a stand mixer, cream the non-dairy margarine. Add both sugars and mix on medium speed until light and fluffy. Add the eggs and molasses and beat again until mixed thoroughly.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the dry ingredients to the mixer, working in batches. Beat for 3-4 minutes until completely combined.
  3. Roll the dough into a ball and wrap tightly with saran wrap and put into the refrigerator for at least two hours. Make sure the dough is chilled.
  4. Preheat oven to 350 degrees. Line a sheet with parchment paper. Roll the dough into small, 1-inch balls and roll into the sugar to coat. Place dough balls on the baking sheet.
  5. Bake for 8-10 minutes until you start seeing cracking on top. Remove and let cool for a few minutes and then move to wire rack to cool completely.
  • Print

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Subscribe for updated recipes and tips

Recent Articles

Footer

Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

Sign up for our mailing list to stay up to date!

  • Instagram
  • Pinterest

Recent Posts

  • Vegan Lemon Poppy Seed Loaf
  • Vegan Spiced Pear Cake
  • Vegan Blood Orange Cardamon Cookies

DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2023