Chewy Ginger Molasses Cookies

The balance of ginger and sweet, these ginger molasses cookies with the best crispy edges and perfect chewy center. Vegan, easy to make, and simple ingredients. Hoping these cookies can bring a little more holiday cheer!

A center shot of the stack of ginger molasses cookie with cinnamon sticks in the background.

Why you need to make a batch of these cookies

  • They are literally the perfect cookie texture. Crispy edges with a chewy, soft center.
  • The perfect balance of ginger and molasses without getting too excessive.
  • Vegan cookies that only require simple ingredients.

Stack of cookies with the top cookie having just been bitten into. Background includes a tile backdrop, a cup of almond milk in the back and cinnamon sticks for decoration.

Key Ingredients

  • Flax Egg: Our binder
  • Flour: I used a mix of regular all purpose flour and spelt, but feel free to use all purpose flour
  • Sugar: Opt for regular organic white sugar or feel free to uses coconut sugar to help keep the lovely brown color tones
  • Gingerbread Spice: Just in case you can’t find this spice blend, I have a nifty recipe below specifically for this recipe
  • Tahini: Our butter replacement that happens to match very well flavor-wise with the molasses and ginger flavors
  • Maple Syrup: Another layer of sweet that will help to balance out any bitter notes
  • Unsulphured Molasses: You can’t have ginger molasses cookies without molasses, we are opting for unsulphured molasses as it is a little more tame flavor-wise, but if you are all for strong molasses flavor feel free to use blackstrap molasses

The resulting soft and slightly sticky dough in a mixing bowl along with spatula and cookie scoop.

Make It Yourself Gingerbread Spice

In case you don’t have or can’t find gingerbread spice, here’s a quick recipe you can use for this cookie recipe.

  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cardamom
  • Pinch ground clove
  • Pinch nutmeg

Freshly baked cookies right out of the oven sitting on a parchment lined baking sheet.

How to make these chewy ginger molasses cookies

  1. In a small bowl, combine flax and water and set aside to gel.
  2. In a mixing bowl combine flour, sugar, baking powder, baking soda, spice, and salt and whisk together.
  3. Make a shallow well in your flour and then add in your wet ingredients including the flax egg, molasses, vanilla, maple syrup, and tahini.
  4. With a spatula, fold the wet and dry ingredients together until you get a soft dough.
  5. Portion out dough using a cookie scoop on to a lined baking sheet. With a lightly wet palm, gently press down on them to flatten and sprinkle with some extra sugar if you have extra left over.
  6. Bake in the oven for 10-12 minutes. Allow to cool for at least 5 minutes before removing from tray.

Close up of the cookie stack with cinnamon sticks faded in the background.

Tips for making these cookies

  • I used tahini in place of butter or oil. I love the flavor that develops as it blends with the ginger and molasses, plus it provides a little extra calcium and fiber to our cookies. Quality of the tahini does matter. My favorite tahini brands include Soom Foods, Whole Foods, and Trader Joe’s. They don’t have that bitter after taste a lot of people complain about and they also are the perfect runny consistency.
  • Your dough will be soft and slightly sticky. If it is too sticky, add an extra tablespoon of flour. Sometimes the moisture of your resulting dough will be dependent on your geographical location as humidity plays a part.
  • I have not tried these cookies with other flours, but imagine that a gluten free all purpose flour could work in these cookies if you did want to experiment. Please let me know if you try these out by any chance!

Stack of cookies to the side with cinnamon sticks and a glass of almond milk are faded in the background.

More Cookie Recipes

Placing the bitten cookie back on top of the stack of cookies.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tower of ginger molasses cookies stacked up in the middle on top of folded parchment paper behind a tile backdrop. Two cinnamon sticks sit in the background and a string of golden leaf trim in front.

Chewy Ginger Molasses Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American

Description

The balance of ginger and sweet, these ginger molasses cookies with the best crispy edges and perfect chewy center. Easy, simple ingredients!


Ingredients

Scale
  • 1 tbsp ground flaxseed
  • 2 tbsp water
  • 1 cup plus 2 tbsp of flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp gingerbread spice
  • 1/4 tsp salt
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 2 tbsp unsulphured molasses
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine flax and water and set aside to gel.
  2. In a mixing bowl combine flour, sugar, baking powder, baking soda, spice, and salt and whisk together.
  3. Make a shallow well in your flour and then add in your wet ingredients including the flax egg, molasses, vanilla, maple syrup, and tahini.
  4. With a spatula, fold the wet and dry ingredients together until you get a soft dough.
  5. Portion out dough using a cookie scoop on to a lined baking sheet. With a lightly wet palm, gently press down on them to flatten and sprinkle with some extra sugar if you have extra left over.
  6. Bake in the oven for 10-12 minutes. Allow to cool for at least 5 minutes before removing from tray.

Notes

Please note that I have not tested this cookie out with gluten free flours. Please make sure you have a good understanding of how gluten free flours work before adjusting the flours in this recipe. If you note a combination that works, please share in the comments!

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

 Catherine

3 Comments

  1. Absolutely phenomenal… used Soom as you suggested. Didn’t tell anyone these were “healthy” and they were gobbled up. Family couldn’t believe they were vegan! You’re very right about the tahini complementing the molasses flavor. 100% will make again.






    1. I know this is late, but I just want to thank you for this lovely comment and this really just lifted my spirits. I adore these cookies, and so happy you and your family enjoyed them equally. 🙂

  2. These cookies are so lovely! I have been disappointed by many ginger molasses cookie recipes (both vegan and non-vegan) in the past, but these are perfect. The edges are nice and crisp but the middles stay soft and chewy. Neither the ginger nor the molasses are too overpowering. The only modification I made was substituting almond butter for the tahini, and it seemed to work well. Thanks for sharing this recipe!






Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star