Go Back
–+ servings
A stack of chewy ginger molasses cookies with a red ribbon and a glass of milk.

Chewy Ginger Molasses Cookies - Gluten-Free and Vegan

Chewy ginger molasses cookies are a holiday classic! You'll love this gluten-free vegan spin on the traditional cookie that is so soft and chewy, you seriously won't believe it until you take a bite. Perfect for easy gluten-free holiday baking and entertaining!
5 from 2 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 22 minutes
Servings: 18 cookies
Calories: 200kcal
Author: Megan

Ingredients

For the Flax Egg:

  • 2.5 tablespoons water
  • 1 tablespoon ground flax meal

For the Cookies:

  • 3/4 cup dairy-free butter (I used Earth Balance)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1 flax egg (see recipe above)
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups gluten-free flour blend (of choice)
  • 2 teaspoons xanthan gum (if your blend does not already contain it)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/4 cup granulated sugar (for rolling cookie dough)

Instructions

  • Combine water and flax meal in a small bowl. Mix well. Let sit for 5-10 minutes, until consistency is thick and gel-like.
  • Cream together vegan butter, brown sugar and granulated sugar about 1-2 minutes, until light and fluffy. Add the flax egg, molasses, and vanilla and mix until combined.
  • In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if using), salt, baking soda, baking powder, cinnamon, ginger and gloves. Gradually add the flour mixture to the wet ingredients and mix until combined.
  • Chill the dough in the refrigerator or freezer at least an hour, until completely firm. Dough should not be sticky.
  • Scoop out in 1 inch balls and roll in granulated sugar before placing on a baking sheet lined with parchment paper. Bake at 350F for 10-12 minutes, until edges are set. 
  • Remove from oven and let sit for 5 minutes before moving to a cooling rack to finish cooling. Cookies will get chewier the longer that they sit.

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Calcium: 43mg | Iron: 1.1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!