Discover the tempting taste of vegan molasses cookies, which are thick, chewy, and spicy, and perfectly capture the flavors of traditional molasses cookies despite being completely plant-based. A harmonious combination of tastes, from the comforting warmth of molasses to the delicious blend of spices, awaits you in this vegan baking gem.
Not only is this recipe for vegan molasses cookies delicious, but it further shows the benefits of baking without using animal products. Savor the healthy goodness of this favored dessert with every bite—it’s ideal for any occasion.
What you’ll love about this recipe:
- Easy to make
- Warming spice blend
- Cozy homemade
- Simple pantry ingredients
- Soft and chewy.
Frequently Asked Questions
Are these vegan molasses cookies suitable for those with gluten sensitivities?
Yes, you can easily adapt this recipe to make gluten-free vegan molasses cookies by using a gluten-free all-purpose flour blend.
Can I adjust the spice levels in this recipe?
Of course! Feel free to adjust the amounts of cinnamon, ginger, and cloves to suit your taste preferences. You can also add a pinch of nutmeg or allspice for extra warmth and depth of flavor.
Can I use blackstrap molasses for this recipe?
While blackstrap molasses has a more robust flavor and higher nutritional content, it can be quite intense. You can use it, but keep in mind that it might result in a stronger molasses flavor in the cookies. Adjust the amount according to your taste preference.
Can I use coconut oil instead of vegan butter in this recipe?
Yes, you can substitute softened and melted coconut oil for the vegan butter. However, keep in mind that coconut oil tends to make cookies spread more, so you may need to chill the dough for a bit before baking to prevent excessive spreading.
Are these vegan molasses cookies suitable for people with nut allergies?
Yes, this recipe does not contain any nuts. However, if you or someone you’re baking for has a severe nut allergy, always double-check the ingredients to ensure there is no cross-contamination risk.
Can I add other ingredients like nuts, chocolate chips, or dried fruit to these cookies?
Absolutely! Feel free to customize these vegan molasses cookies by adding your favorite mix-ins. Chopped nuts, chocolate chips, raisins, or dried cranberries would all be delicious additions to enhance texture and flavor.
Can I make the dough ahead of time and refrigerate it before baking?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can actually enhance the flavor of the cookies. Just make sure to let the dough come to room temperature for easier handling before shaping and baking.
Are these vegan molasses cookies suitable for serving at holiday gatherings or as gifts?
Absolutely! These rich and flavorful cookies are perfect for holiday gatherings, cookie swaps, or as thoughtful gifts for friends and family. Package them in decorative boxes or bags tied with ribbon for an extra special touch.
Make-ahead and Storage Tips
- Vegan molasses cookies can be stored in an airtight container at room temperature for a few days. If you want to extend their shelf life, you can store them in the refrigerator.
- Additionally, you can freeze the cookies for longer storage. Place them in a freezer-safe container or zip-top bag, making sure to remove as much air as possible before sealing. They should keep well in the freezer for up to three months. When you’re ready to enjoy them, simply thaw the cookies at room temperature or reheat them in the oven for a few minutes.
Serve with:
More Delicious Vegan Cookie Recipes
Quick & Easy Vegan Molasses Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves (optional)
- ½ cup room temperature vegan butter (or coconut oil, melted)
- ½ cup molasses
- ¾ cup brown sugar, packed
- ¼ cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- Additional granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate large bowl, combine the melted coconut oil, molasses, brown sugar, almond milk, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, you can refrigerate it for about 30 minutes.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
- Place the coated dough balls on the prepared baking sheet, leaving some space between each.
- Flatten each dough ball with the bottom of a glass, a spatula, or the palm of your hand.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
