Irresistibly soft and chewy Healthy Ginger Molasses Cookies made in one bowl! Packed with ginger spice, these will be your new favorite holiday cookie. Vegan and gluten-free!
Meet the most splendidly chewy and wondrously gingery molasses cookie of my dreams!! I thought my Almond Flour Chocolate Chip Cookies were my number one, but we may have a tie here.
We polished off a batch in two days. I STILL can’t get over how unreal these cookies turned out! Besides tasting stupendous, they’re made in one bowl which is quite a game changer for clean up.
To make, simply whisk together the dry ingredients, add in the wet ingredients, and beat everything together with a hand mixer.
Use a cookie scoop to portion out the dough, roll in sugar, and place on the cookie sheet. I( found I actually liked these better without chocolate chips.) Bake and devour!
Ingredient notes
FLOUR: The base of these amazing cookies is almond flour and oat flour. I find this combination to provide fabulous moisture and mouthfeel. Whole grains for the win! If you’re gluten-free, just be sure to use certified gluten-free oat flour.
If you’re looking for a grain-free cookie, try my Vegan Ginger Snap cookies made with all almond flour.
SUGAR: We’re sweetening these puppies with a touch of coconut sugar and blackstrap molasses. Again, key for moisture and chewiness. Did you know blackstrap molasses is an awesome source of iron, too? We’re also rolling them in cane sugar for that classic touch.
COCONUT OIL: Buttery, oh-so-flavorful coconut oil is key here. We’re keeping it solid to cream into magical cookie dough goodness.
SPICES + VANILLA EXTRACT: I’ve heard lots of reader feedback that I keep things well-spiced, and these healthy ginger molasses cookies are no exception! We’re using a full two teaspoons of ground ginger plus a teaspoon of cinnamon. Can’t get enough of these warming spices this time of year!
SALT: I think salt is super key in baking. It helps balance out the sweet and provide depth of flavor.
Why I adore these cookies
Why I adore these cookies- They’re super easy to make! Only one bowl required which means quick cleanup.
- They’re naturally sweetened with coconut sugar and blackstrap molasses but taste just like the classic version with twice the sugar!
- They get better with age. Seriously! The flavor and chewiness seems to get even better the next couple days as they sit on the counter
- They’re vegan and gluten-free so no matter what your diet, everyone can love on them.
How to store leftovers
How to store leftoversI’m guessing leftovers won’t be a problem, but I always store any extra cookies on the counter in an air tight container. These also freeze well, too!
Whip out your cookie sheets and LET’S DO THIS!
I have a feeling you’re going to adore these homemade ginger molasses cookies. If you make them, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!
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Amazing Vegan Ginger Molasses Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Oven
Description
Irresistibly soft and chewy Healthy Ginger Molasses Cookies made in one bowl! Packed with ginger spice, these will be your new favorite holiday cookie. Vegan and gluten-free!
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/3 cup coconut sugar (or brown sugar)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup solid coconut oil, not melted
- 3 tbsp molasses (I used blackstrap)
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 cup organic cane sugar, for rolling
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. In a large bowl, whisk together almond flour, oat flour, coconut sugar, ginger, cinnamon, baking soda, and salt.
- Add coconut oil, molasses, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough.
- Use a cookie scoop to form dough into balls, using about 2 tbsp of dough each. Place cane sugar in a small bowl. Roll each ball in sugar. Place on cookie sheet and using the back of a drinking glass, lightly flatten each cookie. (Photos show chocolate chips but I preferred these without them!)
- Bake for 11-12 minutes. Let cookies cool for 10 minutes before devouring. Store at room temperature in an air tight container for up to a week.
Notes
For a grain free version, try my Vegan Ginger Snap Cookies made with all almond flour.
These are SO good!!!!!!!
I reduced the amount of sugar to a quarter cup and added 2 1/2 tablespoons of chopped candied ginger because I had some in the cupboard… I also added a little bit more ginger and an extra tsp of cinnamon because I love spicy cookies! Thank you so much for this wonderful recipe that I feel good about eating!
★★★★★
Love candied ginger, awesome!! Thanks Shannon!
These cookies were so delicious! I loved the texture from the combination of almond and oat flours and they were just sweet enough without being sickening. Will definitely be making again soon!
★★★★★
I’m so glad, thank you tons Caroline!!
These are so yummy! Can the dough be rolled out for gingerbread men?
★★★★★
Thanks! I have never tried it but I don’t see why not?
Best ever!!!! So easy and perfect for the holidays!!!
★★★★★
Yayyyy thanks, Christina!
Wonderful, thanks Christina!!
Top shelf cookie recipe. The ginger really comes through and they are so moist and chewy. I did use an egg in place of the oil, and they seemed to turn out great. I didn’t add chocolate chips, but probably should next time!
★★★★★
How cool that you used an egg instead of oil, I’ll have to try that! Thanks, Noelle!
Delicious! Super soft and toasty tasking. Not too sweet. Love to add these into my Christmas cookie platters to break up the really sweet items
★★★★★
Glad you loved these, Erin! Thanks a ton for reviewing.
The best ginger cookies! Come together very quickly and are delicious with or without the chocolate.
★★★★★
Awesome thanks!!
Holy moly!! These are so good! Far better than my mom’s. Please don’t tell her! Seriously, make these. They’ll change your life for the better!!
★★★★★
Made these and loved them. So flavorful. They will be a staple in my cookie rotation for sure!
★★★★★
Just made these and they are delicious. So easy, too. Perfect amount of sweetness and spice. I did half with chocolate, half without. Thank you!
I’m so glad you enjoyed them! Thanks for taking the time to let me know, Karen. XO
Hey again Karen! If you’d be so kind as to leave a star-rating, I’d really appreciate it! It’s super helpful for other readers. Thanks again!
This recipe looks so good! Similar to my favorite vegan molasses cookies which I actually found from watching your Instagram stories when you made them last year: https://www.makingthymeforhealth.com/chewy-ginger-molasses-cookies/
Yes, Sarah’s are wonderful as well! Mine have a bit spicier of a kick and a different texture with the flour ratios and lower amount of sugar. Enjoy!
These cookies are perfection! And it’s true—so easy. I’m in Denver, so modified a bit for high altitude (decrease baking soda to 1/2 tsp., increase coconut oil and milk—I used oat—by 1–2 tbsp., and increase baking temp to 375, 10 minutes was perfect for me). I might throw in some maple syrup next time for a tiny bit more added sweetness, but otherwise these are pure perfection, and so pretty to look at!
Heck yes–I love how you adapted these! Thanks so much for your review, Kate 🙂
AMAZING! My new favorite cookie. I didn’t have chocolate chips or sugar to roll them in but they were perfect without. Thank you for sharing the recipe!
YES!!! I actually preferred them without chocolate! So thrilled you loved them, Kara! Thanks for letting me know. XO
These are indeed AMAZING vegan ginger molasses cookies! Made them today and I love the spice and can’t even tell they’re gluten-free (what?!!). These will be a holiday/winter cookie staple for me!
Wahoo!! I know, isn’t that CRAZY? Thanks, Rachel!
These have the perfect amount of cozy spices! I definitely preferred without chocolate as well 🙂
YAY!!! Okay time to make another batch.