Wholesome & Chewy Ginger Molasses Cookies

Stack of chewy ginger molasses cookies on white serving tray with more cookies in the background

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

These Wholesome Vegan Ginger Molasses Cookies are sweet & chewy with warm holiday spices and a crunchy sugar coating! Gluten-Free Option.


  • 1/2 cup (119 g) almond butter or sunflower butter
  • 6 tablespoons (60 g) coconut sugar or brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons molasses (don’t use blackstrap molasses as it is too bitter)
  • 1 flax “egg” (1 tablespoon flax + 2 ½ tablespoons water)
  • 1 cup (120 g) all-purpose flour; see notes for gluten-free
  • 1/2 tablespoon baking soda 
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon ground cloves 
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons turbinado sugar or raw cane sugar (optional)


  1. Prep: set a lined baking sheet off to the side and make the flax egg. Set aside for 5 or so minutes, to thicken.
  2. Wet Ingredients: add the nut butter and sugar to a large bowl and use a handheld electric mixer to beat until well-combined, 45 seconds to 1 minute. Then, add the maple syrup, molasses, and flax egg to the bowl and beat again until smooth.
  3. Dry Ingredients: add the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to the bowl. Use a spatula to mix the dry ingredients together first, then fold then into the wet ingredients, using your hands if necessary. You should end up with a ball of dough that is slightly sticky.
  4. Chill: place the dough in the refrigerator and chill for 30 minutes to 1 hour. In the meantime, preheat the oven to 350F.
  5. Sugar Topping: Place the turbinado sugar into a small, shallow bowl. Use a 1 1/2 tablespoon cookie scoop (or a large spoon) to form 12 even balls. Roughly form the cookie dough into a ball using your hands, then press each ball into the sugar to flatten it slightly and coat the top of the cookie with crystals. Place the cookie sugar-side up on the baking sheet and repeat with the remaining dough.
  6. Bake: bake for 8 to 10 minutes, until the cookies have spread and have a craggy texture to them. Remove the baking tray from the oven and let the cookies cool (and firm up) on the baking sheet for at least 10 minutes, before using a spatula to transfer them to a cooling rack.
  7. Serve: serve slightly warm, or let cool completely and enjoy. Leftovers can be kept in a container with a loose-fitting lid at room temperature for up to 5 days.


  • Substitutions: you can replace the almond or sunflower butter with another nut butter if you’d like, but I found these two to have the best flavor.
  • Gluten-Free: use a gluten-free flour blend in place of the all-purpose flour. The gluten-free cookies I tested came out slightly more fluffy, but they were still delicious!