Soft Chewy Gingersnap Molasses Cookies (Vegan and Gluten Free)

By Jessica Hylton - - Updated

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can’t eat just one!!

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

I’ve been playing Christmas music since Thanksgiving non-stop. I mean, I of course played it before that, but it’s kind of been on all day and night since then. If you know me, then you know that it’s my favourite season, so I am currently in FULL lit mode right now. With all our decorations out so that we can decorate our house, and our tree in place, let’s just say   I needed to make a quick dessert to go along with all the Christmas movies also playing non-stop. I think you get the gist.

These Soft Chewy Gingersnap Molasses Cookies (Vegan and Gluten Free) really, really hit the spot. Oh friends, let me tell you. If you’re a ginger fan, you’re going to devour this. If you’re not (like the Mr.) you will still love these because they have the perfect ginger flavour balanced alongside the other spices. These cookies come together in 30 minutes because there isn’t any real chill time. You just stick them in the fridge while the oven preheats, which is all they need.

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

Let’s get into these ingredients, though. I made these cookies eons ago in 2011, in my Jessiker Bakes days. I changed them up to make them gluten free and vegan, and let me tell you, they are just as delicious. First you bite in, and get that divine sugar coating slight crunch. Then they have that perfect slight chew, and a burst of flavour comes your way thanks to all the spices and the molasses.

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!!

For me, the molasses are crucial. They really are the main reason for the chew, and add a stunning colour to the inside of the cookies. Get a great quality authentic version for your cookies. Also, make sure that you slightly oil whatever you use to measure it because it is stickyyyyy.  Talking from experience, friends.

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

Watching the cookies bake is almost as satisfying as taking that first bite. Wait, you don’t pull up in front of your oven while desserts are baking? Hmm. Anyway, they slowly form that perfect crackly ginger cookie look and puff up just slightly. I legit did a happy dance once that crack formed. Trust me – you will too!!

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

Anyway, enough chatting, get to baking!! Also, fair warning – call your friends before you bake these. Yes, they’re small cookies, but I still had five in ONE sitting. They’ll love you for sharing and you won’t single-handedly eat half the batch.

Enjoy, friends! Last note, this dough freezes perfectly, and the cookies get that chew after they’ve cooled – so let them cool first! They’re even better the next day.

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free & made with unrefined ingredients! P.S. You can't eat just one!! via https://jessicainthekitchen.com

Soft Chewy Gingersnap Molasses Cookies (Vegan and Gluten Free)

by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Desserts
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, vegan, Vegetarian
Ingredients
  • 1 cup 192g unrefined turbinado cane sugar
  • ¾ cup 169.5g salted vegan butter, cold*
  • 1 egg substitute - 1 flax egg or powder*
  • 1 teaspoon vanilla extract
  • ¼ cup 84g cane molasses
  • 2 cups 296g gluten free baking flour mix (I use Bob's Red Mill 1:1 Baking Flour)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 ¼ teaspoons ground ginger
  • ½ teaspoon sea salt
  • ½ teaspoon allspice
  • ¼ cup 48g unrefined cane sugar (for rolling)
Instructions

Instructions

  • 1. In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, the vanilla and the molasses, and blend again for another minute.
  • 2. In a separate bowl (I usually just mix them in the measuring scale container), mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each. time for about 15 seconds. Scrape down the bowl again and mix one more time.
  • 3. Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees. In a bowl, add the sugar for rolling the cookies in. Set aside
  • Once preheated, take the dough out the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
  • 4. Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
NOTES
Notes
*most vegan butter is salted! If you use unsalted, compensate it with more sea salt.
*Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies!
You can easily half this recipe and I did for the photos above. The cookies are small and very easy to share with family and friends.
* I use Wholesome’s unrefined cane sugar. It is 100% unrefined, and fair trade and my favourite sugar choice.
* You can substitute coconut sugar for these, but I didn’t use them since I didn’t want it to overpower the molasses or the ginger flavour.
by Jessica

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8 comments

  1. These are totally calling out to me! Wish I can reach through the screen and grab one!

  2. Gabrielle says:

    These look so good! I’m excited to give them a try. 🙂

  3. Diane Spero says:

    Made these as gluten free vegan cookies and people loved them. The flavor is wonderful. I’d like to try as a vegan cookie as I don’t worry about gluten. I imagine they will be just as good. Really worth making.

    • Gavin | Jessica in the Kitchen says:

      Hi Diane thank you so much. We’re glad you made them and doubly glad that people liked them. As for making them again non gluten free we would love to hear how yours turned out! Thanks for reading!

  4. Heather says:

    5 stars
    Wow! I’ve had this recipe pinned forever but for some reason haven’t made it until now. Mine turned out pretty flat but they taste amazing!! This will definitely go into my rotation of baking. Thank you so much for sharing. I just love gingersnaps and this recipe does not disappoint.

    • Jessica says:

      Hi Heather,

      Aww I am so happy you enjoyed so much!! Maybe check on your baking soda? That might be why it came out flat. Still so glad you enjoyed the flavour – you are so very welcome!! 🙂

  5. Suzanne Johansson says:

    5 stars
    Just finished making these. Thanks for another amazing recipe Jessica!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Suzanne! We’re so happy that you tried it.

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