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!

Ingredients in vegan ginger molasses cookies

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’m in love with these healthy ginger molasses 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 these cookies.

How to store leftover cookies

I’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!

Amazing Vegan Ginger Molasses Cookies

★★★★★ 5 from 2 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Oven

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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!

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Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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!)
4. 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.

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Notes

For a grain free version, try my Vegan Ginger Snap Cookies made with all almond flour.