• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipes
  • Free Ebook

Home ยป Desserts ยป Vegan Molasses Cookies

Vegan Molasses Cookies

Published: Dec 7, 2020 Modified: Dec 7, 2020 by Alison Andrews This post may contain affiliate links

Jump to Recipe
2.4Kshares
Vegan Molasses Cookies

These vegan molasses cookies are soft and chewy and spiced with cinnamon, ginger and molasses. The ideal holiday cookie!

Overhead shot of two vegan molasses cookies.

These vegan molasses cookies are wonderfully soft and chewy and packed with delicious spices. It will remind you of a ginger cookie, while at the same time being completely different.

The molasses flavor is subtle, but distinctive, and combined with brown sugar, cinnamon, ginger, cloves and nutmeg creates a magical holiday cookie.

They’re super simple to make, don’t require any chilling of dough or any extra steps, so you can have a batch of warm fresh baked cookies in front of you in an easy breezy 30 minutes. 

I hope that sounds tempting! Because I’ve just about tempted myself to stop writing this and go whip up another batch right now. 

Let’s just say, these cookies are always a big hit in our house. I’ll definitely be making these many more times and certainly for Christmas. 

A stack of three molasses cookies.

How To Make Vegan Molasses Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
  • Add molasses and vanilla and mix in. Add all purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt and mix in with a spoon (don’t use your electric mixer for this part) until crumbly.
  • Add non-dairy milk, only as much as needed to get it to a consistency that can be easily rolled into balls.
  • Break off pieces of the dough and roll into balls. Roll the balls in sugar. Place them on a parchment lined baking tray. Flatten with a fork.
  • Bake for 10-12 minutes. Remove from the oven and allow to cool and firm up directly on the baking tray.
Process photo collage of making vegan molasses cookies.

Molasses

A dark molasses is going to be best for these cookies. It should say unsulphured on the label.

Grandma’s unsulphured molasses is a good brand that I’ve used before. 

If you don’t have that brand in your country, just use any brand that is dark in color and says ‘unsulphured’ somewhere on the label. It should work fine. 

A stack of molasses cookies.

Storing and Freezing

Keep your cookies stored in a sealed container at room temperature for up to 4 days. They can be stored in the fridge in a sealed container as well for up to a week. Let them come to room temperature before serving.

They are also freezer friendly for up to 3 months.

Vegan molasses cookie lying on its side.
Vegan molasses cookies in a stack.

More Vegan Cookies

  1. Vegan Sugar Cookies
  2. Vegan Gingerbread Cookies
  3. Vegan Chocolate Chip Cookies
  4. Vegan Chocolate Cookies
  5. Vegan Oatmeal Cookies
  6. Vegan Peanut Butter Cookies
Vegan molasses cookies in a stack with the top cookie broken in half.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Vegan molasses cookies

Vegan Molasses Cookies


★★★★★

5 from 6 reviews

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 20
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These vegan molasses cookies are soft and chewy and spiced with cinnamon, ginger and molasses. The ideal holiday cookie!


Ingredients

  • 3/4 cup (170g) Vegan Butter
  • 3/4 cup (150g) Light Brown Sugar
  • 1/4 cup (60ml) Unsulphured Molasses
  • 2 tsp Vanilla Extract
  • 2 and 1/4 cups (280g) All Purpose Flour
  • 1 and 1/2 tsp Baking Soda
  • 2 tsp Ground Ginger
  • 1 and 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 Tbsp Soy Milk (or other non-dairy milk)
  • 1/4 cup (50g) White Granulated Sugar (for rolling)

Instructions

  1. Preheat the oven to 350ยฐF (180ยฐC) and line a baking tray with parchment paper. Set aside.ย 
  2. Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.ย 
  3. Add molasses and vanilla and mix in. Add all purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt and mix in with a spoon (don’t use your electric mixer for this part) until crumbly.ย 
  4. Add soy milk (or another non-dairy milk), only as much as needed to get it to a consistency that can be easily rolled into balls. If your vegan butter is a very soft variety then you may not need to add any non-dairy milk at all.
  5. Break off pieces of the dough and roll into balls. Roll the balls in sugar. Place them on your parchment lined baking tray. Aim to get 20 cookies from the batch. Flatten with a fork before baking.ย 
  6. Bake for 10-12 minutes. Remove from the oven and allow to cool and firm up directly on the baking tray.ย 

Notes

*Molasses: Use unsulphured molasses. Grandma’s molasses works great.ย 

*Storing: Keep your cookies stored in a sealed container at room temperature for up to 4 days. They can be stored in the fridge in a sealed container as well for up to a week. Let them come to room temperature before serving.ย 

*Freezing: They are also freezer friendly for up to 3 months.

*This recipe was first published in November 2018. It has been slightly updated with extra tips but the recipe itself is unchanged.ย ย 

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Cookie (of 20)
  • Calories: 151
  • Sugar: 12.2g
  • Sodium: 156mg
  • Fat: 5.2g
  • Saturated Fat: 2g
  • Carbohydrates: 24g
  • Fiber: 0.5g
  • Protein: 1.4g

Keywords: vegan molasses cookies

Did you make this recipe?

Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

Get Your Copy! It's FREE!
2.4Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that youโ€™ll never feel like youโ€™re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Previous Post: « Vegan Gingerbread Cake
Next Post: Vegan Pecan Pie »

Reader Interactions

Comments

  1. Brie says

    December 19, 2020 at 7:38 pm

    Hi! Do you know if these would work with a gluten free all purpose flour?

    Reply
    • Alison Andrews says

      December 20, 2020 at 9:01 am

      Yes, I think it would work!

      Reply
  2. Gigi says

    December 07, 2020 at 4:14 pm

    I always loved making molasses cookies as a kid. The recipe was one of my favorites in my cookie cookbook! Thanks for making this vegan recipe. I havenโ€™t had them in years!

    Reply
    • Alison Andrews says

      December 08, 2020 at 10:47 am

      Awesome! Hope you love the vegan version! ๐Ÿ™‚

      Reply
  3. Char says

    November 14, 2020 at 10:05 pm

    These look amazing!! Does the vegan butter need to be unsalted or will it work with salted vegan butter?

    Reply
    • Alison Andrews says

      November 16, 2020 at 12:21 pm

      Regular salted will work great!

      Reply
  4. Ali says

    May 22, 2020 at 10:05 am

    So I made teeny tiny alterations to the recipe: (I always reduce the baking soda a tiny bit or we taste the flavor), I switched about 1/4 of the vegan butter for vegetable shortening and we were out of regular white sugar so I rolled in coconut sugar. Used a cookie scoop and didn’t end up needing any soy milk (very warm here + soft vegan butter, the dough was actually extremely soft).12 mins was perfect! Just the right amount of chewy, totally delicious.

    ★★★★★

    Reply
    • Alison Andrews says

      May 23, 2020 at 8:30 am

      Awesome! Thanks for sharing Ali!

      Reply
  5. Yasa says

    March 10, 2020 at 7:33 pm

    Hi, I loved the idea but wanted to know if youโ€™ve tried it with any other flour? Maybe wheat flour instead of all purpose? If you did, would you mind sharing the results? Thanks!

    Reply
    • Alison Andrews says

      March 11, 2020 at 8:58 am

      Hi Yasa, I haven’t tested it with other flours, I think whole wheat might work okay but the texture would be more coarse. ๐Ÿ™‚

      Reply
  6. Sinit says

    December 24, 2019 at 5:07 pm

    Can we use cane sugar? Canโ€™t wait to try it out!

    Reply
    • Alison Andrews says

      December 27, 2019 at 9:13 am

      Sure! ๐Ÿ™‚

      Reply
  7. J. Renee says

    December 14, 2019 at 10:24 am

    These are amazing cookies. Slightly firm on outside with soft centers. I didnโ€™t need to use any milk. I shared them and everybody loved them

    ★★★★★

    Reply
    • Alison Andrews says

      December 14, 2019 at 11:22 am

      So glad they were a success! Thanks for sharing and the awesome review. ๐Ÿ™‚

      Reply
  8. Danae Almarza Molina says

    September 30, 2019 at 11:47 am

    Hola me encantan tus sus recetas, tengo una consulta acรก en Chile me cuesta encontrar melaza, la puedo omitir o cambiar por otro ingrediente? Agradecerรฉ mucho tu respuesta saludos.

    Reply
    • Alison Andrews says

      September 30, 2019 at 2:45 pm

      Hi Danae, you could switch the molasses for something like maple syrup, but it would of course lose that molasses flavor, but would still taste good I’m sure. ๐Ÿ™‚

      Reply
  9. Debbie says

    April 30, 2019 at 8:07 am

    Fantastic!!!!

    ★★★★★

    Reply
  10. Florence says

    April 20, 2019 at 1:57 am

    Wow I’m amazed! I just made these, they are SO GOOD. My boyfriend will be happy ๐Ÿ™‚ Thank you for the recipe!

    ★★★★★

    Reply
    • Alison Andrews says

      April 20, 2019 at 9:25 am

      So happy to hear! Thanks Florence! xo

      Reply
  11. Payton says

    December 22, 2018 at 8:31 pm

    I tried this recipe last week, and the cookies turned out perfectly and incredibly delicious! I followed the recipe exactly, and everything turned out beautifully. Even my non-vegan family and friends loved them. Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Alison Andrews says

      December 23, 2018 at 10:07 am

      That’s music to my ears. ?Thanks a million Payton. ๐Ÿ™‚

      Reply
  12. Joan says

    December 09, 2018 at 4:07 am

    Wow, thank you again Alison, can’t wait to try these YUM ?

    Reply
  13. Jackie says

    December 08, 2018 at 5:20 pm

    I LOVE molasses cookies and these look wonderful!

    ★★★★★

    Reply
    • Alison Andrews says

      December 08, 2018 at 5:29 pm

      Awesome Jackie, hope you try them soon! ๐Ÿ™‚

      Reply
  14. Karen says

    December 08, 2018 at 5:11 pm

    After rolling the dough into a ball do you flatten it a bit with a fork? It looks that way in your photo.
    Thank you.

    Reply
    • Alison Andrews says

      December 08, 2018 at 5:29 pm

      Yes! Thanks for pointing that out, I have updated the recipe card! ๐Ÿ™‚

      Reply

Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

Leave A Comment & Review Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi Iโ€™m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

About Me โ†’

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

Vegan Vanilla Cake

Wholewheat Bread

Easy No-Fail Whole Wheat Bread

Vegan Carrot Cake

Cashew Cheese

Sliceable Cashew Cheese

Homemade Vegan Butter

Homemade Vegan Butter

Vegan Chocolate Cookies

© 2021 Loving It Vegan - About Us - Contact - Privacy Policy - Terms and Conditions
Get 10 fabulous dinner recipes!
Absolutely free! Sign up below!
Get Your Copy! It's FREE!