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!!
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.
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.
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.
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!!
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.
*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.
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