Vegan Chewy Ginger Molasses Cookies
The perfect holiday cookie that are soft, chewy, sweet, and spiced. These chewy ginger molasses cookies are delicious and completely vegan!
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Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 cup vegan butter, softened
- 1/2 cup pure organic cane sugar, plus more for
- 1/4 cup dark brown sugar (or regular brown sugar)
- 1/4 cup unsulphured molasses (I used blackstrap)
- 1/4 cup almond milk (or any non-dairy milk)
Instructions
- In a large bowl, add the flour, baking soda, salt, ginger, cinnamon ,cloves, and nutmeg. Whisk to combine.
- In the bowl of your stand up mixer (I use a KitchenAid), add the vegan butter, sugar, and brown sugar. Beat with the paddle attachment for 1-2 minutes until creamy and well combined.
- Add the molasses and milk. Beat until well combined.
- Slowly and gradually add the dry ingredients into the bowl and beat on low until everything is combined. Cover cookie dough mixture place in the fridge for at least 1-2 hours or overnight. This helps with the flavor and makes it easier to work with the dough. You want it cold!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Fill a small bowl with organic cane sugar.
- Roll the dough into 1-inch balls (about 1.5 tablespoons) and roll each ball around in the sugar until completely coated. Place them on the baking sheet. Slightly flatten each cookie with your palm (just flatten a tiny bit, they will spread). Alternatively, you can just leave it in balls if you want a slightly thicker cookie.
- Bake for 9-11 minutes (I did 10 minutes), until the cookies begin to crack on top. Don’t over bake! Remove and let it cool on the pan for 15 minutes. Then transfer to a wire rack to cool completely. Enjoy!
Servings: 28 cookies