Vegan Molasses Cookies
Indulge in the perfect balance of sweet and spicy with these soft and chewy Vegan Molasses Cookies. Made with rich molasses, warm cinnamon, and zingy ginger, these cookies offer a nostalgic flavor that’s completely dairy-free and egg-free. A touch of unsweetened applesauce brings moisture and acts as a binder, while melted coconut oil adds a subtle richness. Rolled in granulated sugar for a delightful crunch, these cookies bake to perfection in just 10 minutes. Whether you’re craving a classic holiday treat or a comforting snack, these plant-based cookies are perfect for sharing (or not!). Serve them with coffee or a mug of hot tea, and enjoy the taste of homemade goodness. Perfectly spiced, vegan-friendly, and easy to make, this recipe will undoubtedly become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup coconut oil, melted
- 1 cup brown sugar
- 0.25 cup unsweetened applesauce
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil and brown sugar. Mix well until smooth.
Add the unsweetened applesauce, molasses, and vanilla extract to the sugar mixture, and stir until thoroughly combined.
Gradually add the dry flour mixture to the wet ingredients, mixing gently until you have a smooth dough. Make sure not to overmix.
Scoop dough into tablespoon-sized balls and roll each ball in granulated sugar until fully coated. Place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
Gently flatten the balls slightly with the back of a fork or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are just firm and the centers are still soft. Be careful not to overbake, as they will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your vegan molasses cookies with a warm beverage or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 445.7 g | 162% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 257.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1692 mg | 36% | |
*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.
