These Vegan Soft and Chewy Molasses Cookies are so good that they’re hard to keep away from! They’re perfectly spiced and so soft.
Happy Monday! Since we’re in the thick of the holiday season and everyone seems to love cookies this time of year, I decided to make this week COOKIE WEEK! I have three delicious (and vegan) cookie recipes to share this week, starting with my favorite Vegan Soft and Chewy Molasses Cookies!
I’ve always loved Soft and Chewy Molasses Cookies, but this is the first year I’ve attempted to make my own. And it turns out they’re super easy! The only hard part is not allowing yourself to eat the entire batch in one sitting. 🙂 In my mind, soft and chewy molasses cookies are the quintessential Christmas cookies!
Vegan Molasses Cookie Recipe Ingredients
- Flour – I used 2 cups of all-purpose flour, but gluten-free flour with xantham gum should also work.
- Baking soda
- Spices – I used ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
- Coconut sugar – Brown sugar will, of course, also work.
- Vegan butter
- Grandma’s Original Molasses
- Flax egg – I make my flax egg with 1 Tablespoon ground flaxseed mixed with 2 1/2 Tablespoons water, and let it sit for 2 minutes.
- Vanilla extract
- Cane sugar – Or granulated sugar for rolling. This is optional.
If you love cookies as much as I do, stay tuned this week for two more delicious cookie recipes! On Wednesday, I will post my Perfect Vegan Chocolate Chip Cookies, and on Friday, I will share my Oatmeal Cookies with Dried Cranberries and Chocolate Chunks!
How To Make These Delicious Molasses Cookies
- Preheat oven to 375 degrees F. In a medium-sized bowl, combine all the flour, spices, and salt and mix until combined.
- In a large bowl, add the sugar, butter, molasses, egg, and vanilla and beat with an electric mixer until well combined and creamy. Add the dry ingredients to the wet and beat again until combined.
- Cover the bowl with plastic wrap and chill it for at least 10 minutes. It can also be refrigerated up to 2 days before use.
- Line a baking sheet with a non-stick mat or parchment paper, and use a tablespoon scoop to scoop out the dough. Roll the dough into a ball and roll it in sugar, then place it on the baking sheet. Bake the cookies until the top is set but the cookies are still soft, 7-10 minutes. Remove the cookies from the oven, let them cool for a few minutes, and then transfer them to a wire cooling rack.
- The cookies’ tops will be a bit hard at first, but if you store them in an airtight container on the countertop, they will soften up perfectly! Cookies can be stored for 4-5 days in an airtight container and frozen for up to 3 months.
Vegan Molasses Cookie Recipe Tips
- Different brands of molasses will make them lighter/darker and possibly stronger tasting. I used Grandma’s Original Molasses for this batch and really loved how they turned out.
- You don’t necessarily need to chill the batter, but I suggest chilling it for a few minutes if it seems sticky.
- You can use regular butter and an egg instead of vegan butter and a flax egg.
- When you remove them from the oven, the tops will be slightly hard, but once they’ve sat in a container for a few hours, they’re perfectly soft all around! They kind of melt in your mouth. 🙂 They’re also perfectly spiced and really make you think of the holidays when you eat them.
- If you don’t want to use regular sugar, you can skip rolling them in sugar.
Have a question about this recipe? Ask me in the comments, and I’ll reply ASAP.
Looking For More Delicious Cookie Recipes?
Soft Pumpkin Cookies with Orange Glaze
Four-Ingredient Peanut Butter Banana Cookies
Healthy Carrot Cake Breakfast Cookies
Print
Vegan Soft and Chewy Molasses Cookies
- Total Time: 35 minutes
- Yield: 21 Cookies 1x
Description
These Vegan Soft and Chewy Molasses Cookies are perfect for the holidays!
Ingredients
- 2 cups all purpose flour, gluten free would probably work too
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 salt
- 3/4 cup coconut sugar, or brown sugar
- 1/2 cup vegan butter, softened
- 1/3 cup Grandma’s Original Molasses
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, let sit for 2 minutes)
- 1 teaspoon vanilla extract
- Cane sugar or granulated sugar for rolling
Instructions
- Pre-heat oven to 375 degrees F. In a medium sized bowl all all the flour, spices and salt and mix until combined.
- In a large bowl add the sugar, butter, molasses, egg and vanilla and beat with an electric mixer until creamed. Add the dry ingredients to the wet and beat again until everything is combined.
- Cover bowl with plastic wrap and chill for at least 10 minutes, can also be refrigerated up to 2 days before using.
- Line a baking sheet with a non-stick mat or parchment paper and use a tablespoon scoop to scoop out the dough. Roll dough into a ball and roll in sugar, then place on the baking sheet. Bake cookies until top is set but cookies are still soft, 7-10 minutes. Remove cookies from the oven, let cool for a few minutes and then transfer to a wire cooling rack.
- The tops of the cookies will be a little bit hard at first, but if you store them in an airtight container on the countertop they will soften up perfectly! Cookies can be stored for 4-5 days in an airtight container and frozen up to 3 months.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert, Vegan
- Method: Oven
- Cuisine: American
*This post contains affiliate links, thank you so much for supporting She Likes Food!
Leave a Reply