Vegan ginger molasses cookies are the holiday cookies you want to be making! They are thick, chewy, and full of warming flavors!

With Christmas just around the corner, chances are the holiday cookie exchanges have already started! There’s just something about this season and being in the kitchen that brings me joy. I guess it really is the Christmas spirit! 

I love gifting molasses cookies this time of year. Not to mention, since we are making a vegan version, they keep a little longer and most everyone can enjoy them! Simply wrap them in a small cellophane bag with a bow or place them in a decorative container. 

Ingredients Needed 

• chia seeds
• water
• whole wheat pastry flour
• baking soda
• salt
• cinnamon
• allspice
• ground ginger
• maple sugar or light brown sugar
• molasses

How to Make Vegan Ginger Molasses Cookies 

Mix the chia seeds and water in a small bowl and let it sit for 5 minutes to thicken. 

Line a baking sheet with parchment paper and preheat the oven to 350 degrees. 

Combine the flour, baking soda, salt, cinnamon, allspice, and ginger. 

In a separate bowl, whisk together the molasses, sugar, and chia egg replacement. 

Gently pour the wet ingredients into the dry and mix. 

Roll the cookie dough into 1 inch balls and place on the baking. Slightly flatten the tops using the bake of a spoon. 

Bake for 10 minutes. 

Allow the cookies to cool completely before serving. 

Tips for Making and Storing 

• If desired, you can roll the dough balls in sugar before flattening them out on the baking sheet. This will add a little more sweetness and a crinkle texture.
• Keep leftover cookies in an airtight container or plastic bag on the counter for up to 5 days. 
• They can also be frozen for 2 months. 
• The dough can also be frozen. Just bring it to room temperature before baking. 
• Pressing the dough down allows them to spread a little more when cooking. 
• If needed you can swap the chia seeds for ground flax meal to make a flax egg.
• Regular all-purpose flour can be used in place of the whole wheat pastry flour if desired. I have not tested the gluten-free all purpose flour. But, if you decide to give it a whirl, but sure to let me know how it tastes! 

More Tasty Vegan Dessert Recipes: 

• Vegan Peanut Butter Chocolate Chip Cookies
• Eggless Macaroons
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Mug Brownie
• Chickpea Cookie Dough

Vegan Ginger Molasses Cookies

Vegan ginger molasses cookies are the holiday cookies you want to be making! They are thick, chewy, and full of warming flavors!

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 16

Author: Abbie

Ingredients

• 2 tablespoons chia seeds
• 5 tablespoons water
• 1 1/2 cups whole wheat pastry flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• 2 teaspoons ground ginger
• ½ cup maple sugar or light brown sugar
• 1/3 cup molasses

Instructions

• In a small bowl, mix together chia and water. Allow to sit for 5 minutes.
• Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
• In a bowl, mix together flour, baking soda, salt, cinnamon, allspice, and ginger.
• In a separate bowl, mix together sugar, molasses, and chia egg.
• Add the dry ingredients to the wet and mix together.
• Roll dough into 1-inch balls and place on baking sheet. Flatten slightly then bake approximately 10 minutes.
• Allow to cool before eating.

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