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!

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.

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

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

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.

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!

More Cookie Recipes

• Double Chocolate Peppermint Cookies
• Cowboy Cookies
• Almond Butter Sugar Cookies
• Vegan Thumbprint Cookies with Strawberry Jam
• Chocolate Chip Quinoa Cookies
• Mexican Hot Chocolate Cookies
• Classic Chocolate Chip Cookies

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

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Description

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

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Ingredients

Scale 1x2x3x

• 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

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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.

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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