Vegan Ginger Molasses Cookies
Get ready to indulge in the perfect balance of spice and sweetness with these irresistible Vegan Ginger Molasses Cookies! Featuring a symphony of warm spices like ginger, cinnamon, and cloves, these soft and chewy cookies are elevated with rich, robust molasses and the subtle sweetness of coconut sugar. Completely dairy-free and egg-free, they use unsweetened applesauce as a natural binder, making them not just vegan but also wonderfully moist. Easy to whip up in just 25 minutes, these cookies are perfect for the holiday season or any cozy afternoon. Roll them in a touch of granulated sugar for an optional sparkly finish that adds a satisfying crunch. Whether you're baking for a crowd or treating yourself, these ginger molasses cookies are a festive and flavorful treat you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter, softened
- 1 cup Coconut sugar
- 0.25 cup Unsweetened applesauce
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
In a large mixing bowl, beat the vegan butter and coconut sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the applesauce, molasses, and vanilla extract to the butter-sugar mixture. Beat until everything is fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a tablespoon or small cookie scoop, portion out the cookie dough and roll each portion into a ball.
If desired, roll each cookie ball in granulated sugar before placing it onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 550.2 g | 200% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 362.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
