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)
- Prep: set a lined baking sheet off to the side and make the flax egg. Set aside for 5 or so minutes, to thicken.
- 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.
- 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.
- Chill: place the dough in the refrigerator and chill for 30 minutes to 1 hour. In the meantime, preheat the oven to 350F.
- 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.
- 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.
- 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!