1 Bowl Vegan Chewy Gingerbread Cookies
They say some of the best recipes are made on a whim, and that holds true when it comes to these new 1 bowl vegan Molasses Cookies! I thought about doing a recipe for them a midst all the Christmas concepts, but as a mom, time flies and I wasn’t sure if there was enough time to squeeze them in.
Then yesterday someone messaged me to make some as they had a fussy toddler lol. It was a sign, ..make the cookies!
Gingerbread is one of things I compare to eggnog, you either love it or hate it. I love flavors, some of course more than others, but gingerbread is just so unique! While I love gingerbread, working with it can be a toss up. When featuring it in recipes you have to reduce your sugar content, wet ingredients, and increase your baking soda. You can’t just freely throw it in and hope for the best lol. That being said, I was a lil nervous, as the majority of cookies I’ve seen look cake like, and I wanted something more reminiscent of the traditional cookie.
Crisp, slightly chewy, but packed with molasses flavor!
A lot of molasses concepts will also lack depth in the flavor, it’s just all molasses. You really have to pack a punch with the spices, so I also made sure to do that with this recipe, while using a generous amount of molasses. When you use less than 1/2 cup, I find you don’t impart enough flavor. So we delivered in the molasses department too.
What’s great about these cookies? Honestly, everything! It’s my staple 1 bowl cookie recipe, modified, features minimal ingredients, tons of molasses and spice, you don’t have to beat butter, you don’t need a flax egg, they are crispy and chewy, yet soft all at the same time, perfect for the holidays, perfect for even a gift, and really.. just gorgeous!
If you love all things molasses, you’re going to swoon for these new 1 Bowl Vegan Molasses Cookies!
Why this recipe is great:
Packs tons of molasses flavor
You need just 1 bowl
No flax eggs needed
Perfect for the holidays
Can easily be made in bulk
1 Bowl Vegan Chewy Molasses Cookies
- Total Time: 19 minute
- Yield: 6-8 1x
- 2/3 cup light or dark brown sugar, packed
- 1/2 cup molasses, don’t use black strap
- 1 teaspoon salt
- 7 tbsp vegan butter, melted, cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground nutmeg
- 2/3 cup coarse sugar
- In a large bowl, whisk together the brown sugar, molasses, vanilla, salt, and melted vegan butter, until combined. ( 2 mins)
- Sift in the flour, baking soda, ginger, cinnamon, and nutmeg, then combine the mixture with a spatula, being careful not to over mix.
- Cover and chill the dough in the fridge for a minimum of 2hrs or overnight
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and roll between hands to form a smooth ball. Generously roll in coarse sugar until fully coated. Place on a baking sheet lined with parchment paper. Lightly press down to flatten the cookies.
- Bake for 10-15 minutes. Cookies will crack more as they cool. Allow to cool for 10-15, then place on cooling rack to fully cool.
- Prep Time: 2hrs
- Cook Time: 12 mins
This looks so good! I only have blackstrap- what happens if I use it?!
The flavor you impart will be different and it may change the texture. Majority of recipes require that you don’t use black strap.
Wonderful! These are the molasses cookies I have been dreaming of! I am making these again (first time was a half batch.) Sooo good! They are everything you said they would be! This is my new go to molasses cookie recipe. I can’t wait to try more of your recipes. Thank you!!!
Hi Judi! I love reading this as these were one of my absolute favorite recipes!