There’s something so wonderful and genuine about a neighbor who compliments you on your fresh baked cookies. That is exactly what happened when I dropped off these Vegan Ginger Molasses Cookies at my neighbor’s house a couple of days ago. She immediately texted me saying, “These were the best Ginger Cookies I have ever eaten!” My heart swelled. I was so excited, so I knew I had to share this recipe with the rest of you!
Now, I can’t take too much credit for this recipe. I found the original on Gimme Some Oven and I needed to try them. So, I converted them to an allergy-friendly/vegan recipe, and I was not disappointed! I just substituted the butter for vegan margarine (I prefer Earth Balance baking sticks) and the egg for an egg-replacement (I love Bob’s Red Mill egg replacement). I’m sure you could use any substitutes you prefer, but if you use a soy-free butter, then the recipe can be soy-free as well!
If you love the taste of gingerbread, but you don’t really like the cardboard-like texture, I’m with you! That’s why these Vegan Ginger Molasses Cookies are so perfect! They are so soft and chewy, while also maintaining the wonderful gingerbread flavor. The flavors of cinnamon, ginger, molasses, and cloves all blend together to create such a delicious and powerful cookie! They were a hit in my household! Even my son, who doesn’t eat a lot of sugar couldn’t resist trying these Vegan Ginger Molasses Cookies.
If you’re looking for more holiday recipes, check out our Vegan Spritz Cookies or our Vegan Peppermint Snowball Cookies! You can never have too many Christmas cookies! Or keep an eye on our recipes page for more incoming recipes. Even though the Holiday season might be coming to a close soon doesn’t mean I’m going to stop making holiday recipes!
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...
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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