• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Published: Dec 8, 2019 · Modified: May 26, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Ginger Cookies

    Sharing is caring!

    55 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Vegan ginger cookies are the perfect holiday cookie. They have the perfect amount of warm spices, with notes of molasses and ginger reminiscent of gingerbread cookies with their own twist. These are must-haves during the holiday season. 

    Vegan Ginger Cookies

    These delicious vegan ginger molasses cookies only come out once a year; you guessed it, CHRISTMAS time! 

    I love all delicious cookies; there are SO many different varieties, it's just amazing.

    I am not sure why I never make vegan molasses cookies other times of the year, but I do know I enjoy them when I make them.

    There is just something about the ginger, molasses, holiday spices combo that totally feels right this time of year.

    They leave your house smelling amazing!

    They should bottle that scent; well, heck, they probably already have it bottled somewhere. I am just not in the know, which is not surprising.

    I make a TON of Christmas cookies, like probably way too many, but hey, a girl needs variety, and so do my people that receive these cookies.

    These vegan ginger cookies make a big batch depending on the size you make them. I always make the cookies with my small cookie scoop, not the mini cookie scoop size, just small ( around 1 tablespoon scoop)

    I make them small because of making so many cookies I like to eat them all. 

    And making them small makes it easier to do so and not get a gut ache.

    This dough is best when it has a little time to chill in the fridge before baking them.

    I like to leave them in the fridge for a few hours or overnight, but you can do a quick 30-minute chill, and that will work if you're in a pinch.

    I usually make all my Christmas cookies in a few days, so I will make a dough-like this up, wrap it in saran wrap and let it chill for whenever I have time to get to them.

    vegan ginger molasses cookie

    Vegan Ginger Cookie Recipe Q&A-

    What is the best molasses for vegan ginger molasses cookies?

    The best molasses for cookies is unsulphured molasses in either light or dark. You don't want to use blackstrap molasses; it's not sweet and bitter and won't taste good in these cookies.

    Can you make these gluten-free?

    You can use an all-purpose gluten-free flour blend to replace the regular flour in a 1:1 ratio.

    Can I use other flours?

    You can, but it won't taste as good as regular flour.

     You can use whole wheat pastry flour or whole wheat flour, but it will give you a different flavor profile.

    Do I have to chill the dough for this vegan ginger cookie recipe?

    For the best results, chill the dough. I actually prefer to cook the cookies after an overnight chill, but it can be as little as 30 minutes, but preferably a few hours is best.

    Can I use coconut oil instead of non-dairy butter?

    If you prefer, you can use coconut oil, but it will taste slightly different. Just use it in the same consistency the recipe calls for.

    vegan ginger cookie dough balls

    What do you need for these delicious vegan ginger molasses cookies?

    For the ingredients, amounts check out the recipe card at the bottom of the post.

    • All-purpose flour
    • baking soda
    • white sugar or cane sugar
    • brown sugar
    • salt
    • cinnamon, ground
    • ground ginger
    • ground cloves
    • vegan butter
    • flax egg or egg replacer
    • molasses

    How do you make vegan ginger cookies?

    Make the dough-

    Start by making your flax eggs.

    Take Flax seeds and grind them with a coffee grinder until it's flax meal. Get a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside.

    Now take your stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer.

    You will add your wet ingredients and dry ingredients in different intervals; follow along below.

    Add your vegan butter, oil, and sugars.

    Let this mix on medium speed for 2 minutes. It will become nice and fluffy.

    After two minutes, scrape the sides of the mixer down and add the molasses and flax eggs; mix this for another 2 minutes on medium speed.

    After another two minutes, add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture just until blended.

    Now add your 4 cups of all-purpose flour, turn the mixer on slowly, so the flour doesn't fly everywhere, mix until just incorporated.

    Chill time-

    Now take the vegan cookie dough and place it either in a large bowl, covered or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight, if you have time.

    But 30 minutes will work as well ( you can cook these straight away, but they may become flatter).

    Once the cookie dough has had time to rest and chill, it's time to cook these vegan cookies.

    Prepare the dough-

    Preheat your oven to 350 degrees.

    rolling vegan cookie dough in sugar

    Take two cookie sheets and place a Silpat on them or parchment paper.

    Now take a small shallow bowl, put about a half cup of sugar, and set it aside.

    Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies.

    Take your cookie ball, roll it into the sugar bowl, and place it on the lined baking sheet.

    Continue with the rest of the cookie dough.

    My cookie sheet fits 12 cookies at a time.

    Bake-

    Cook for 8 minutes; do not overbake.

    They will be a little puffed up after baking but will come down to a crackly cookie.

    If your cookie is larger, it might take a few more minutes, probably around the 10-minute mark, but mine were done at 8 minutes for smaller ones.

    Let cool on the cookie sheet for a few minutes, and then remove to a cooling rack or wire rack.

    vegan ginger cookies baked

    How do you serve these chewy vegan molasses ginger cookies?

    These are best served cooled to room temperature.

    How do you store these vegan ginger cookies?

    They are best stored in an airtight container on the counter for up to 5 days.

    Can you freeze cookies?

    Yes, cookies freeze great. These can be frozen for up to 3 months in either an airtight freezer container or a gallon freezer bag.

     It's best to flash freeze them for easy removal.

    How do you flash freeze cookies?

    Take a cookie sheet lined, place vegan ginger cookies in a single file, and freeze them; after they are frozen (an hour or so), put them in the freezer bag and freeze for up to 3 months.

    Defrost- Place them on the counter out of their package until defrosted.

    vegan ginger cookie recipe cooked

    Want some other vegan Christmas cookie recipes?

    • Snowball Vegan Cookies
    • The best vegan sugar cookies
    • Vegan oatmeal cream pie cookies
    Delicious Vegan Ginger Molasses Cookies

    Delicious Vegan Ginger Molasses Cookies

    These Delicious Vegan Ginger Molasses Cookies remind me of the holidays. They have the perfect amount of spice.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Chill time: 30 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 48 cookies (small)
    Calories: 114kcal
    Author: Courtney Hunter

    Ingredients

    • 1 cup vegan butter room temperature
    • ¼ + 2 TB cup oil
    • 1 cup white sugar
    • ½ cup brown sugar
    • 2 flax eggs 2 TB flax meal, 4 TB water
    • ½ cup molasses
    • 4 cups all-purpose flour
    • 2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 2 teaspoon ground cinnamon
    • Extra sugar for rolling cookies in

    Instructions

    • Start by making your flax eggs. Take Flax seeds and grind them with a coffee grinder until it's flax meal. Take a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside.
    • Take your stand mixer with the paddle attachment or a large with a hand mixer. Add your vegan butter, oil, and sugars. Let this mix on medium speed for 2 minutes. It will become nice and fluffy. After two minutes, scrape the sides of the mixer down and add the molasses and flax eggs; mix this for another 2 minutes on medium speed. After two minutes, add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture until blended. Now add your 4 cups of all-purpose flour, turn the mixer on slowly, so the flour doesn't fly everywhere, mix until just incorporated.
    • Now take the dough and place it either in the mixing bowl or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight if you have time, but 30 minutes will work as well ( you can cook these straight away, but they may become flatter).
    • Once cooled, preheat your oven to 350 degrees. Take two cookie sheets and place a Silpat on them. Now take a small bowl, put about a half cup of sugar, and set it aside. Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies. Take your cookie ball, roll it into the small sugar bowl, and place it on the cookie sheet. Continue with the rest of the cookie dough. My cookie sheet fits 12 cookies at a time. Cook for 8 minutes; do not overbake. They will be a little puffed up after baking but will come down to a crackly cookie. If your cookie is larger, it might take a few more minutes, probably around the 10-minute mark, but mine were done at 8 minutes for smaller ones. Let cool on the cookie sheet for a few minutes, and then remove to a cooling rack.
    • These freeze great!

    Notes

    See recipe post for recipe Q&A

    Nutrition

    Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 2g | Sodium: 137mg | Sugar: 9g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    General ginger cookie questions-

    What does molasses do in cookies?

    Molasses give cookies a bit of spice to them and adds sweetness and moisture to your baked goods. It also tends to make your cookies a bit chewier.

    Is Grandma's unsulphured molasses the same as backstrap?

    No, they are too different things and should not be used in exchange with each other. 

    Blackstrap molasses has a much stronger flavor and is not sweet but more bitter. When recipes call for it, it's typically in much smaller amounts.

    Is Grandma's molasses vegan?

    Yes, their brand is vegan. Not all brands may be considered vegan because some use bone char to sift the sugar. If that is a concern to you, check with the brands specifically, but no animal products are in molasses directly.

    Some of the links in this post are affiliate links and if you make a purchase through them, I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. Please see full disclosure policy here

    Delicious Vegan Ginger Molasses Cookies

    More All Recipes

    • vegan baked chocolate donut
      Vegan Chocolate Donut Recipe
    • vegan cookie cake slice
      Vegan Cookie Cake
    • vegan broccoli rice and cheese casserole
      Vegan Broccoli and Rice Casserole
    • vegan oatmeal cookie recipes
      Vegan Oatmeal Cookies

    Sharing is caring!

    55 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Baking, Cookies, Dessert

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Courtney's Homestead

    55 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.