Even though these cookies are vegan and gluten-free, they’re still sweet and super indulgent like tradition ginger molasses cookies. They’re sooo incredibly soft and chewy and they’re packed with richly spiced flavors of ginger, cinnamon, cloves and molasses. My mouth waters just thinking about them!
My favorite part about baking these cookies is the wonderful smells that fill my kitchen! SO YUMMY!! This is definitely a recipe that I want everyone to try!! They’re insanely easy to make and more delicious than any other ginger cookie I’ve ever had!
If you end up making these, I’d love to know! Tag me on Facebook and Instagram to share your results! (:
Soft and Chewy Ginger Molasses Cookies (V/GF)
These cookies are soft, chewy and packed with richly spiced flavors of ginger, cinnamon, cloves and molasses.
Ingredients
- 3/4 cup vegan butter ( I use Earth Balance)
- 1 cup (+ more for rolling) sugar ( I use beet sugar)
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups almond flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Instructions
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In the bowl, beat together vegan butter and 1 cup of sugar with an electric mixture until smooth.
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Add applesauce and molasses and beat until combined.
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Add both flours, baking soda, cinnamon, ginger, cloves, nutmeg and salt and mix until just combined.
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Cover dough and place in the refrigerator. Let chill for at least 30 minutes or ideally an hour.
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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Using a tablespoon, scoop and shape dough into balls and roll in sugar.
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Place balls of dough on parchment lined baking sheet and bake for 9-12 minutes. You may need to bake them in batches depending on your oven size. Keep cookie dough in the refrigerator between baking sessions.
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Allow cookies to cool for five minutes on baking sheet before moving to cooling rack to completely.
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Enjoy!! Store leftovers in an airtight container at room temperature for up to a week or freeze for several months.
Want more cookie ideas? Check out my Cream Cheese Frosted Pumpkin Cookies, Peanut Butter Basil Cookies and my Maple Mango Pecan Cookies!
