Chewy Vegan Ginger Molasses Cookies (Edit recipe)

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These chewy vegan ginger molasses cookies taste just like the holidays. The mixture of warm spices, sweetness, and chewiness from the cookie is so delicious and nostalgic. It brings back so many memories of the holidays when I was younger, and I love making these to enjoy with family and friends every year.

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PREP TIME

15 minutes

COOK TIME

13 minutes

INGREDIENTS

Serves: 12

Ingredients

0.5 cup Vegan Buttery Spread, melted
0.5 cup Brown Sugar, packed
4 Tbsp Granulated White Sugar
2 Tbsp Flax Seed Meal, (2 tbsp ground flax + 6 tbsp warm water)
1 tsp Pure Vanilla Extract
2 Tbsp Molasses
1 tsp Ground Cinnamon
0.5 tsp ground Allspice
0.5 tsp ground Ginger
0.25 tsp Salt
2 cups All Purpose Flour, + 2 tbsp (spoon and level method)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 bunch Cane Sugar, to roll cookies in - can also use granulated white sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350℉.
Line a baking tray with parchment paper and set aside.
In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
To a medium-sized bowl, cream together melted vegan butter, brown sugar and granulated white sugar with a hand mixer until smooth and creamy.
Add in flax eggs, vanilla extract, molasses, cinnamon, allspice, ginger, salt, flour, baking powder and baking soda and mix until just combined.
Cover your bowl with a lid or plastic wrap and let the dough chill in the fridge for 30 minutes.
While dough chills, prepare a small bowl with organic cane sugar or regular granulated white sugar and set aside.
Once dough has chilled, use a 3 tbsp-sized cookie scooper and scoop your dough. Roll out into a ball in your hands, then roll into bowl of cane sugar.
Place cookies 2 inches apart on your lined baking tray and bake for 13-14 minutes, or until edges are golden brown.
Let cool for 10-15 minutes before enjoying.

Notes

How to store: Place in an airtight container and keep in the fridge for one week. You can also store these cookies in the freezer for one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	223
Fat:	8 g
Carbohydrates:	33 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	226 mg
Fiber:	1 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.