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Vegan Gluten free Ginger Molasses cookies
5 from 45 votes

Vegan Gluten free Ginger Molasses cookies

Vegan Gluten Free Ginger Molasses Cookies blend warm spices and rich molasses into a soft, crinkly cookie with a sugary cinnamon coating. The dough combines oat, almond, and rice flours with coconut sugar and spices before baking to set while remaining tender. A drop of water on each flattened dough ball encourages a crackled top. These cookies offer a flavorful, plant-based treat with a chewy texture and balanced sweetness.

Prep Time
20 mins
Cook Time
13 mins
Total Time
33 mins
Servings: 20
Calories: 129 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Wet
  • 1/4 cup neutral cooking oil neutral oil like safflower, generic cooking oil
  • 1/4 cup molasses
  • 3 Tbsp non-dairy milk
  • 1/2 cup coconut sugar or ground raw sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves ground
Dry
  • 1 cup oat flour
  • 3/4 cup almond finely ground
  • 1/2 cup rice flour white or brown
  • 1 Tbsp cornstarch or arrowroot starch
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 to 3 Tbsp candied ginger chopped
To coat
  • 3 Tbsp granulated sugar
  • 1 Tbsp coconut sugar
  • 1 tsp cinnamon optional, or chai spice

Instructions

    Cup of Yum
  1. In a bowl, combine all the wet ingredients and whisk until the sugar dissolves. 1 to 2 minutes.
  2. In another bowl, mix all the dry ingredients. Whisk well.
  3. Add dry to wet and and mix to make a soft somewhat sticky dough. Let the dough sit for 5 minutes. Pre-heat the oven to 360 degrees F / 180ºc.
  4. In a bowl, mix the ingredients to coat.
  5. (If the dough is too sticky, add a Tbsp or more oat flour and mix in into the dough). Grease your hands and take 2 to 2.5 Tbsp of the dough, roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.
  6. Put a drop of water in the center of each cookie. Bake for 11 to 13 minutes or until the top is set.
  7. Cool completely before serving (15 to 20 mins). The cookies keep cooking and pick up the sweetness from the sugar coating as they sit.

Notes

  • For softer, crinkly cookies, shape dough into fat balls and flatten slightly before baking.
  • To make snappier, crisp cookies, roll dough into smaller, flatter discs.
  • Gluten version: substitute flours with 2 to 2.25 cups spelt or whole wheat pastry flour plus 1 tablespoon cornstarch; add flour gradually to achieve a soft, somewhat sticky dough.
  • Cookies are best cooled completely before serving to allow texture development.

Nutrition Information

Calories 129kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 5g (8%) Sodium 107mg (4%) Potassium 105mg (2%) Fiber 1g (4%) Sugar 9g (18%) Calcium 34mg (3%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 5g 8%
Sodium 107mg 4%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 9g 18%
Calcium 34mg 3%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.