These vegan ginger cookies are a lightened up version of a classic favorite. They're crunchy on the outside and chewy on the inside.
I can't even tell you how much fun I had developing these vegan ginger molasses cookies. We were in cookie heaven, with batches upon batches of ginger cookies... admitedly, some better than others! It took a while to perfect this recipe, but it is SO GOOD now. Crunchy on the outside and chewy on the inside, just how a ginger molasses cookie should be.
I also have a *secret* to share with you... see that tray I used (next photo)? I stole it from my mom. Ok, well, I didn't actually steal it, but I have neglected to give it back. For Thanksgiving, we ate separately (ugh, COVID) but we both prepared and shared food. David and I were responsible for sides and my parents took on the turkey. When we exchanged food, I really liked how aged this baking dish looked so I decided not to return it when I dropped off the rest of the tupperware. I don't think she noticed, but the cat is probably out of the bag now...
These cookies are a lightened up, healthier version
While traditional ginger molasses cookies are filled with refined sugar and butter, these vegan ginger molasses cookies have maple syrup and coconut oil instead. Even though they have healthier ingredients, they're still crunchy on the outside and chewy on the inside!
These cookies are the ultimate winter comfort food. There's nothing like curling up to a fire with a large mug of hot cocoa (or hot cider!) and a plate of cookies. Am I right?!
How to make these chewy vegan ginger cookies
By now, you should know that I'm all about quick and simple. This recipe is just that! These cookies come together in ONE BOWL and in about 5 MINUTES. As I'm writing this, I'm realizing this sounds good to be true... but it really is that easy!
Step 1: Add all of your dry ingredients to a medium-sized bowl
That includes the bread flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Using a fork or whisk, mix until combined.
Step 2: Add in the wet ingredients
This will include the maple sryup, coconut oil, molasses, and vanilla. Mix until just combined. It is important not to overmix since we are using a flour with gluten!
It is important to note that at this point, the batter is going to be very wet - this is OK! Trust the process...
Step 3: Chill the dough for 15 minutes
Chilling the dough will make the cookies easier to work with. The coconut oil will harden, making the dough stiffer and less like a loose batter. Don't skip this step or you'll have a a big mess on your hands - literally!
Step 4: Shape the cookies and roll in sugar
Take a heaping tablespoon (~25 g) worth of batter and shape into a ball. Then, roll it in some sugar!
Step 5: Add to a baking sheet and bake for 8 minutes
Add the cookies to a lined sheet tray and bake at 350F for 8 minutes. Let rest for about 10 minutes before transferring to a wire cooling rack.
Note: the cookies will be very soft when the come out of the oven, but they will develop a crust as they cool.
Frequently Asked Questions
Can I make these cookies gluten-free?
Of course! I actually tested the recipe with Bob's Red Mill Gluten-Free 1:1 Flour Blend and the cookies turned out really good. The only difference is the texture will be more cake-like vs chewy. I actually preferred the cake-y version, but fully acknowledge most people's preference when it comes to ginger cookies is chewy. As you probably know, achieving chewines with gluten-free baking is always challenging.
How should I store these cookies?
You can store these cookies at room temperature in a tightly sealed container. In general, as cookies sit out, their texture changes. It's best to consume within 7 days or freeze any extras.
Can I use blackstrap molasses?
While I have not tried this recipe with blackstrap molasses, I wouldn't substitute it for regular molasses. Blackstrap molasses is boiled down even further, giving it a much more bitter taste. As a result, I would expect the cookies to take on a different flavor profile that is much less sweet. If you do try the recipe with blackstrap molasses though, please let me know how it turns out!
Why triple-filtered coconut oil?
Triple-filtered coconut oil will have a less coconut-y taste, which I prefer. However, you can absolutely make these with unfiltered coconut oil too. Unfortunately, other oils - like olive oil - do not work as well for this recipe.
MORE VEGAN COOKIE RECIPES YOU’LL LOVE:
- ¾ cup (102 g) bread flour
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- 3 tablespoons (60g) maple syrup
- ¼ cup (49g) triple filtered coconut oil, melted + cooled
- 2 tablespoons (41g) molasses
- ½ teaspoon vanilla
- 2 tablespoons sugar (coconut or cane), for rolling
- Pre-heat oven to 35F.
- Add all dry ingredients (except sugar) to a medium sized bowl and mix to combine.
- Add in wet ingredients and mix until just combined and no lumps. Cover bowl and place in refrigerator for 15 minutes to chill.
- Once the dough has chilled, take a heaping tablespoon (~25g) and roll into a ball. Toss in small bowl of sugar to coat.
- Transfer to a lined sheet tray (no need to grease). Space cookied ~2" apart since they will spread.
- Bake for 8 minutes. Let cool for 10 minutes before transfering a wire cooling rack.
Store at room temperature in a tightly sealed container for up to a week.