Vegan Chewy Ginger Molasses Cookies

Vegan Chewy Ginger Molasses Cookies

Click here to see the original recipe

2 cups flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
1/4 + cup water (see notes)
1/4 – 1/3 cup molasses
1/3 cup melted vegan buttery spread
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder

Notes (these are notes from the original author of this recipe):
* I used white whole wheat flour from Trader Joe’s. Any flour variety will work though.
* Adding more molasses will make the cookies darker and bolder. But don’t add more than 1/2 cup – because the flavor will be too strong. Molasses is bold.
* If you sub the butter spread w/ veg oil like canola, add in an extra dash of salt.
* If your dough seems too dry – simply add water in 1 tsp intervals until the dough meshes perfectly – in a Playdough like consistency.


1. Preheat the oven to 375 degrees.

2. Soften the vegan butter spread in the microwave. Set aside.

3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder,cinnamon, salt, baking soda/powder. Mix well.

4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger and water.

5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.

6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps – roll the dough out thin, cut into thin circle shapes and bake.)

7. Bake at 375 for 8-10 minutes. Fluffy, but not hard. Cookies will firm up when they cool. Note: do not over-bake – or you will get gingerSNAPS instead of cookie chews.

8. Allow the cookies to cool at least 15 minutes before serving. They will harden as they cool as well as overnight.



So… funny story. All was going well with the recipe… or so I thought!

After pouring the wet ingredients into the bowl with the dry ingredients, I noticed that it DEFINITELY didn’t look “too dry” or like the consistency of playdough. Nope, it was WATERY! Like, I could drink it. I knew this was bad news. As I went over the ingredient list to figure out where I went wrong, I realized that I made an incredibly stupid mistake. Where it says:

1/4 + cup water (see notes)

I interpreted that as 1/4 cup plus 1 cup. Don’t ask. I really can’t tell you how my brain came up with that. So, I kind of started to freak out a little because I really wanted these ginger cookies to turn out. Also, I’m currently unemployed and didn’t want the money I spent on the ingredients to go to waste.

So, my trusty fiancé Josh came to the rescue, as always, and as the voice of reason, told me that since I added in 4 times the recommend amount of water, I was just going to have add in 4 times the required amount of ALL the other ingredients! I took a deep breath and hoped the plan would work. Luckily I had enough of all the ingredients and added in the remaining spelt and brown rice flours that I’ve accumulated from Bulk Barn, plus, to my dismay, I had to resort to adding in some white all-purpose flour (I try to avoid it… it’s simply the least healthy option).

Want to know something? The cookies turned out fabulous! All 60 of them! Hahaha. Our roommates are going to be happy campers with all these extra cookies that need to get eaten up.

I’m a bit disappointed that I had to add in some white flour because I try to avoid it when I make my own recipes, but it really only makes up less than half of the recipe so it’s still a decently healthy recipe.

Oh, who am I kidding! Between the butter and the sugar, this isn’t exactly health food. To say the least.

BUT molasses is an excellent source of iron, and ginger is great for you. So, there!

This is a perfect example of how I’ve recently stopped obsessing over eating healthy ALL the time. It’s ok to have a treat once in a while.

You Might Also Like

Leave a Reply

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