If you’re searching for a cozy treat that wraps you in warm spices and rich sweetness, this Vegan Molasses Cookies Recipe is an absolute must-try. These cookies bring together the deep, luscious flavor of molasses with aromatic spices like ginger, cinnamon, and nutmeg, all while keeping things 100% plant-based and delightfully chewy. Whether you’re baking for the holidays or simply craving a nostalgic snack with a wholesome twist, these vegan molasses cookies promise a perfect balance of chewy texture and spicy sweetness that feels like a hug in cookie form.
Ingredients You’ll Need
The beauty of this Vegan Molasses Cookies Recipe lies in its simplicity and the essential nature of each ingredient. Every component plays an important role in building the cookie’s incredible taste, texture, and inviting color, making this recipe both straightforward and rewarding.
- Cashew butter: Adds creamy richness and healthy fats that bind the dough beautifully.
- Soft brown sugar (or coconut sugar): Provides deep caramel notes and moisture for chewy cookies.
- Molasses: The star ingredient that delivers that signature robust sweetness and dark color.
- Aquafaba: Acts as an egg replacer, binding ingredients and creating a light texture.
- Vanilla extract: Enhances the warmth and complexity of the spices.
- Plain flour: The base of the cookie structure, creating a tender crumb.
- Baking soda: Gives the cookies a gentle lift and helps with spreading.
- Ground ginger, cinnamon, nutmeg: Aromatic spices that bring traditional holiday warmth.
- Salt: Balances sweetness and enhances all other flavors.
- Granulated cane sugar (or demerara sugar): For rolling, creating a crunchy, cinnamon-sugar coating.
- Extra ground cinnamon: Mixed with sugar for that irresistible spiced crust.
How to Make Vegan Molasses Cookies Recipe
Step 1: Combine Wet Ingredients
Start by adding the cashew butter, soft brown sugar, molasses, aquafaba, and vanilla extract to a stand mixer or a large mixing bowl. Whisk these together for a couple of minutes until everything is smooth and thoroughly combined. This mixture is the rich, flavorful foundation your cookies will be built upon, so take your time to get it just right.
Step 2: Mix Dry Ingredients
In a separate bowl, sift together the plain flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Sifting the flour and spices ensures an even distribution and creates a light, consistent dough texture without lumps of spice.
Step 3: Bring the Dough Together
Gradually add your dry mix into the wet ingredients bowl or mixer, combining everything into a thick dough. If you’re mixing by hand, work carefully to bring the ingredients together with your hands until the dough is smooth and uniform. Once mixed, cover the dough with clingfilm and refrigerate for at least one hour. This chilling step is crucial for intensifying the flavors and achieving the perfect cookie texture.
Step 4: Preheat Your Oven
While your dough chills, preheat your oven to 175°C (350°F). This temperature is just right for gently baking the cookies, allowing them to set with a slightly crisp outside and soft, chewy middle.
Step 5: Prepare the Cinnamon Sugar Coating
Mix together the granulated cane sugar and the extra ground cinnamon in a small bowl. This cinnamon sugar will create a crunchy, flavorful coating that adds an irresistible sparkle and spice to your cookies.
Step 6: Shape and Coat the Cookies
Once chilled, divide the dough into 12 equal sections and roll each into a ball using your hands. Roll each ball in the cinnamon sugar mixture, making sure they’re well coated. Place them on a baking sheet lined with parchment paper, and gently flatten each cookie with the back of a spoon. This helps them bake evenly and develop that classic molasses cookie shape.
Step 7: Bake Your Cookies
Bake the cookies in your preheated oven for 10 minutes. After baking, let them rest on the baking tray for 2 minutes to firm up before transferring them to a cooling rack. This little pause ensures you don’t end up with crumbling cookies and helps them reach their ideal chewy texture as they cool completely.
How to Serve Vegan Molasses Cookies Recipe
Garnishes
Add a festive touch with a light dusting of powdered sugar or a drizzle of vegan white chocolate for a pretty contrast against the dark cookies. You can also sprinkle a tiny pinch of coarse sea salt on top just before baking to enhance the molasses flavor and add a sophisticated bite.
Side Dishes
These Vegan Molasses Cookies Recipe cookies pair beautifully with a warm cup of spiced chai tea, a creamy oat milk latte, or even a cold glass of almond milk. Their rich spiced flavor and chewy texture complement cozy beverages perfectly, making for an ideal afternoon indulgence.
Creative Ways to Present
Get creative by stacking your cookies into a cookie tower tied with rustic twine for charming gifting ideas. Or place a couple alongside a bowl of dairy-free vanilla ice cream with caramel drizzle for a decadent dessert plate that will wow anyone you share it with.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your vegan molasses cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week, making them a fabulous make-ahead treat during a busy week or for holiday entertaining.
Freezing
If you want to keep them longer, pop the unbaked dough balls in the freezer on a lined tray until solid, then transfer to a freezer-safe bag. When ready, bake directly from frozen, adding a minute or two to your baking time. You can also freeze fully baked cookies for up to three months; just thaw at room temperature before enjoying.
Reheating
To refresh your cookies, warm them gently in a preheated oven at 150°C (300°F) for 5-7 minutes or microwave briefly for 10-15 seconds. Reheating brings back that softness and enhances the warming spice fragrance, almost like they just came out of the oven.
FAQs
Can I substitute cashew butter with another nut butter?
Absolutely! Almond butter or sunflower seed butter both work well in this Vegan Molasses Cookies Recipe. Just pick one without added salt or sweeteners to keep the flavor balanced.
What if I don’t have aquafaba?
If aquafaba isn’t handy, you can try using a flaxseed egg instead (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for a few minutes to thicken before mixing it in with the wet ingredients.
Is coconut sugar a good replacement for brown sugar?
Yes, coconut sugar is a wonderful substitute that adds a subtle caramel flavor and keeps the recipe vegan and unrefined. It may change the color slightly but not the delicious taste.
Can I make these cookies gluten-free?
For a gluten-free version, substitute plain flour with a gluten-free all-purpose flour blend that measures cup-for-cup. Make sure your blend contains xanthan gum for the best texture.
Why do these cookies get softer after a day?
These cookies tend to firm up right after baking but soften after a day because of the molasses and moisture redistribution. This makes them perfectly chewy and tender, which is part of the charm of this Vegan Molasses Cookies Recipe.
Final Thoughts
This Vegan Molasses Cookies Recipe has quickly become one of my favorite ways to bring warmth and spice into the kitchen with plant-based ingredients. The chewy texture and rich molasses flavor, combined with those cozy spices, make every bite a treat worth savoring. I can’t wait for you to try this recipe and enjoy these wholesome, delightful cookies as much as I do!
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Vegan Molasses Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
These vegan Molasses Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and nutmeg. Made with cashew butter and aquafaba instead of eggs and butter, these cookies offer a perfect plant-based twist on a classic favorite. Rolled in cinnamon sugar for a sweet, crunchy coating, they are ideal for vegans and anyone craving naturally spiced baked treats.
Ingredients
Wet Ingredients
- ½ cup cashew butter
- ⅔ cup soft brown sugar (or coconut sugar)
- ⅓ cup molasses
- 2 tablespoons aquafaba
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Coating
- ¼ cup granulated cane sugar (or demerara sugar)
- 1 teaspoon ground cinnamon
Instructions
- Mix Wet Ingredients: Add the cashew butter, soft brown sugar, molasses, aquafaba, and vanilla extract to a stand mixer or large bowl and whisk thoroughly for a couple of minutes until well combined.
- Prepare Dry Ingredients: In a separate bowl, sieve together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt to ensure even distribution of the spices and leavening.
- Combine Ingredients: Add the dry ingredients to the wet ingredients in the bowl or mixer. Mix until a dough forms. If mixing by hand, briefly knead to bring everything together. Cover the dough with clingfilm and refrigerate for at least one hour to firm up the dough.
- Preheat Oven: While the dough chills, preheat your oven to 175°C (350°F) to ensure it reaches the proper baking temperature.
- Prepare Cinnamon Sugar: Mix the granulated cane sugar and ground cinnamon in a small bowl to create the coating for the cookies.
- Shape Cookies: Remove the chilled dough from the fridge, divide it into 12 equal portions, and roll each into a ball. Roll each ball in the cinnamon sugar mixture to coat evenly, then place on a parchment-lined baking sheet. Flatten each cookie gently with the back of a spoon to set the shape.
- Bake: Bake the cookies in the preheated oven for 10 minutes, until edges are set but centers remain soft. After baking, let the cookies cool on the baking tray for 2 minutes before transferring to a wire rack to cool completely.
- Storage: Once cooled, store the cookies in a sealed container. They will remain slightly firm and crunchy initially but will soften after the first day. These cookies keep well for up to a week.
Notes
- For a gluten-free version, substitute plain flour with a gluten-free baking flour blend.
- Use coconut sugar as a natural alternative to brown sugar for a more wholesome sweetness.
- Ensure aquafaba is well whipped or at room temperature for better binding.
- These cookies improve in texture after a day as they soften and flavors meld.
- Store cookies in an airtight container to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
