These soft and chewy Gingersnap Molasses Cookies are a must-make for the holidays. They’re vegan, gluten-free and delicious, so everyone will enjoy them!
If you’re a ginger fan, you’re going to devour these gingersnap molasses cookies. And if you’re not, well, you will still love them because they have the perfect ginger flavour balanced alongside the other spices.
When you bite in, you get that divine sugar coating, which encases the cookie with a slight crunch. Beneath the crisp exterior, they have that perfect chew, and a burst of flavour comes your way thanks to the cozy spices and rich molasses.
While these gingersnap molasses cookies are ideal for the holidays, they’re also a cookie you’ll want to eat year-round!
Why You’ll Love This Gingersnap Molasses Cookie Recipe
- Cozy flavour . These cookies are the perfect blend of ginger, cinnamon, and allspice. They’ll make you want to curl up with a warm blanket and a cup of hot chocolate!
- Quick and easy . With hardly any chilling time required, this recipe can be made in just 30 minutes! Simply chill the dough while the oven preheats.
- Gluten-free and vegan . This version of gingersnap molasses cookies is perfect for those with gluten allergies or dietary restrictions, but they’re so delicious that everyone else will love them too!
- Freezer-friendly . The cookie dough freezes perfectly, so you can make a batch ahead of time and have fresh cookies whenever you want them!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unrefined turbinado cane sugar
- Salted vegan butter – While many cookie recipes call for softened butter, in this case we want it cold!
- Egg substitute – Use either one flax egg or the equivalent of one egg from another vegan substitute.
- Vanilla extract – Vanilla enhances the overall flavor of these gingersnap molasses cookies.
- Cane molasses – I recommend a mild or dark molasses, but not blackstrap, which can be overpowering in baked goods.
- Gluten free baking flour mix – Or use regular all-purpose flour.
- Baking soda
- Spices – Ground cinnamon, ginger, and allspice bring warmth and coziness.
- Sea salt
- Unrefined cane sugar – You’ll roll the balls of dough in this.
How to Make Gingersnap Molasses Cookies
- Cream the butter and sugar . In a large mixing bowl or the bowl of a stand mixer, cream the sugar and butter until light and fluffy, which should take about 5 minutes.
- Finish mixing the wet ingredients . Scrape down the sides of the bowl and mix in the egg replacement, vanilla extract, and molasses.
- Mix the dry ingredients . In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and ginger.
- Finish the dough . Add the dry ingredients to the molasses mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the sides of the bowl and mix one more time.
- Chill . Form the dough into a ball and place the bowl in the refrigerator while you preheat the oven to 350°F. In another bowl, add the sugar for rolling the cookies.
- Form the cookies . Once the oven is preheated, take the dough out the fridge. Use a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop) to scoop the dough and roll into a ball, then roll each ball in the sugar to coat.
- Bake . Place the balls of dough on a cookie sheet lined with a silicone baking mat , allowing space for them to spread a bit. Bake for 12-14 minutes.
- Cool . Allow the gingersnap molasses cookies to cool partially on the pan before moving to a cooling rack to cool completely.
Tips for Success
- Spray the measuring cup for the molasses with oil . This will ensure that all of the molasses pours out, instead of sticking!
- Don’t skip the chilling . This dough needs to be chilled before baking to prevent the cookies from spreading too much. The good news is that you only need a few minutes of chilling time while the oven preheats!
- Use good quality ingredients . The molasses is a key ingredient in this recipe, so make sure you use a high-quality brand for best results.
- Let the cookies cool before eating . These gingersnap molasses cookies will continue to set once removed from the oven, so let them cool on a wire rack before enjoying.
Variations
- Add chocolate chips . For some added indulgence, mix some dairy-free chocolate chips into the gingersnap molasses cookie dough before baking.
- Top with icing or glaze . Drizzle some homemade icing or glaze on top of the cookies for extra sweetness.
- Add nuts or dried fruit . For some added texture and flavour, add chopped nuts or dried fruit into the cookie dough before baking.
How to Store
These gingersnap molasses cookies will last for up to 5 days in an airtight container at room temperature.
Can I Freeze This Recipe?
- Freeze the dough . Roll the gingersnap molasses cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or silicone mat, then freeze until solid (about 2 hours). Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, let the dough thaw in the fridge for a few hours before baking as directed.
- Freeze the baked cookies . Let the cookies cool completely before freezing them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- S’mores Cookies
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Banana Oatmeal Cookies
Ingredients
- 1 cup cane sugar , (192g) or any sugar
- ¾ cup salted vegan butter , cold* (169.5g)
- 1 vegan egg substitute , – 1 flax egg or powder*
- 1 teaspoon vanilla extract
- ¼ cup cane molasses , (84g)
- 2 cups gluten free baking flour mix , (296g) (I use Bob’s Red Mill 1:1 Baking Flour) – you can also use all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon sea salt
- ½ teaspoon allspice
- ¼ cup unrefined cane sugar , (for rolling) 48g
Instructions
- In a large bowl, using a stand or hand mixer , cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, the vanilla and the molasses, and blend again for another minute.
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each. time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees. In a bowl, add the sugar for rolling the cookies in. Set aside.
- Once preheated, take the dough out the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
- Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
Notes
These soft and chewy Gingersnap Molasses Cookies are a must-make for the holidays. They’re vegan, gluten-free and delicious, so everyone will enjoy them!
If you’re a ginger fan, you’re going to devour these gingersnap molasses cookies. And if you’re not, well, you will still love them because they have the perfect ginger flavour balanced alongside the other spices.
When you bite in, you get that divine sugar coating, which encases the cookie with a slight crunch. Beneath the crisp exterior, they have that perfect chew, and a burst of flavour comes your way thanks to the cozy spices and rich molasses.
While these gingersnap molasses cookies are ideal for the holidays, they’re also a cookie you’ll want to eat year-round!
Why You’ll Love This Gingersnap Molasses Cookie Recipe
- Cozy flavour . These cookies are the perfect blend of ginger, cinnamon, and allspice. They’ll make you want to curl up with a warm blanket and a cup of hot chocolate!
- Quick and easy . With hardly any chilling time required, this recipe can be made in just 30 minutes! Simply chill the dough while the oven preheats.
- Gluten-free and vegan . This version of gingersnap molasses cookies is perfect for those with gluten allergies or dietary restrictions, but they’re so delicious that everyone else will love them too!
- Freezer-friendly . The cookie dough freezes perfectly, so you can make a batch ahead of time and have fresh cookies whenever you want them!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unrefined turbinado cane sugar
- Salted vegan butter – While many cookie recipes call for softened butter, in this case we want it cold!
- Egg substitute – Use either one flax egg or the equivalent of one egg from another vegan substitute.
- Vanilla extract – Vanilla enhances the overall flavor of these gingersnap molasses cookies.
- Cane molasses – I recommend a mild or dark molasses, but not blackstrap, which can be overpowering in baked goods.
- Gluten free baking flour mix – Or use regular all-purpose flour.
- Baking soda
- Spices – Ground cinnamon, ginger, and allspice bring warmth and coziness.
- Sea salt
- Unrefined cane sugar – You’ll roll the balls of dough in this.
How to Make Gingersnap Molasses Cookies
- Cream the butter and sugar . In a large mixing bowl or the bowl of a stand mixer, cream the sugar and butter until light and fluffy, which should take about 5 minutes.
- Finish mixing the wet ingredients . Scrape down the sides of the bowl and mix in the egg replacement, vanilla extract, and molasses.
- Mix the dry ingredients . In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and ginger.
- Finish the dough . Add the dry ingredients to the molasses mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the sides of the bowl and mix one more time.
- Chill . Form the dough into a ball and place the bowl in the refrigerator while you preheat the oven to 350°F. In another bowl, add the sugar for rolling the cookies.
- Form the cookies . Once the oven is preheated, take the dough out the fridge. Use a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop) to scoop the dough and roll into a ball, then roll each ball in the sugar to coat.
- Bake . Place the balls of dough on a cookie sheet lined with a silicone baking mat , allowing space for them to spread a bit. Bake for 12-14 minutes.
- Cool . Allow the gingersnap molasses cookies to cool partially on the pan before moving to a cooling rack to cool completely.
Tips for Success
- Spray the measuring cup for the molasses with oil . This will ensure that all of the molasses pours out, instead of sticking!
- Don’t skip the chilling . This dough needs to be chilled before baking to prevent the cookies from spreading too much. The good news is that you only need a few minutes of chilling time while the oven preheats!
- Use good quality ingredients . The molasses is a key ingredient in this recipe, so make sure you use a high-quality brand for best results.
- Let the cookies cool before eating . These gingersnap molasses cookies will continue to set once removed from the oven, so let them cool on a wire rack before enjoying.
Variations
- Add chocolate chips . For some added indulgence, mix some dairy-free chocolate chips into the gingersnap molasses cookie dough before baking.
- Top with icing or glaze . Drizzle some homemade icing or glaze on top of the cookies for extra sweetness.
- Add nuts or dried fruit . For some added texture and flavour, add chopped nuts or dried fruit into the cookie dough before baking.
How to Store
These gingersnap molasses cookies will last for up to 5 days in an airtight container at room temperature.
Can I Freeze This Recipe?
- Freeze the dough . Roll the gingersnap molasses cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or silicone mat, then freeze until solid (about 2 hours). Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, let the dough thaw in the fridge for a few hours before baking as directed.
- Freeze the baked cookies . Let the cookies cool completely before freezing them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- S’mores Cookies
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Banana Oatmeal Cookies
Ingredients
- 1 cup cane sugar , (192g) or any sugar
- ¾ cup salted vegan butter , cold* (169.5g)
- 1 vegan egg substitute , – 1 flax egg or powder*
- 1 teaspoon vanilla extract
- ¼ cup cane molasses , (84g)
- 2 cups gluten free baking flour mix , (296g) (I use Bob’s Red Mill 1:1 Baking Flour) – you can also use all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon sea salt
- ½ teaspoon allspice
- ¼ cup unrefined cane sugar , (for rolling) 48g
Instructions
- In a large bowl, using a stand or hand mixer , cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, the vanilla and the molasses, and blend again for another minute.
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each. time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees. In a bowl, add the sugar for rolling the cookies in. Set aside.
- Once preheated, take the dough out the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
- Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
Notes
Gingersnap Molasses Cookies
Ingredients
- 1 cup cane sugar (192g) or any sugar
- ¾ cup salted vegan butter cold* (169.5g)
- 1 vegan egg substitute - 1 flax egg or powder*
- 1 teaspoon vanilla extract
- ¼ cup cane molasses (84g)
- 2 cups gluten free baking flour mix (296g) (I use Bob’s Red Mill 1:1 Baking Flour) - you can also use all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon sea salt
- ½ teaspoon allspice
- ¼ cup unrefined cane sugar (for rolling) 48g
Instructions
- In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, the vanilla and the molasses, and blend again for another minute.
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each. time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees. In a bowl, add the sugar for rolling the cookies in. Set aside.
- Once preheated, take the dough out the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
- Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
Notes
Nutrition
Gingersnap Molasses Cookies https://jessicainthekitchen.com/soft-chewy-gingersnap-molasses-cookies-vegan-gluten-free/ December 4, 2023
What do you get when you combine nut butter with granola? Granola butter ! This heavenly blend of oats, seeds, nuts, and cozy spices will be your new favourite spread for toast, fruit, and more.
I love making granola and peanut butter , so making granola butter was a no brainer! Why buy it when you can make it at home?
What Is Granola Butter?
Granola butter is a delicious spread made by blending together toasted oats, nuts, and seeds (i.e., granola ingredients) with sweetener, oil, and spices to create a smooth, creamy spread. Basically, it has the flavour of granola, but it’s spreadable. If that sounds amazing, trust me: it is!
Why You’ll Love This Granola Butter Recipe
- Easy to make . With just a handful of ingredients and a blender , you can whip up your own homemade granola butter in no time.
- Versatile . Granola butter is not limited to just being a spread for toast! It can also be used as a topping for yogurt, ice cream, or added to smoothies for an extra boost of flavour and nutrition.
- Customizable . You can use whatever nuts, seeds, and spices you have on hand to make your perfect blend of oatmeal butter.
- Cozy flavour . Granola butter has a warm, cozy flavour that’s totally different from nut butter! It’s a little bit like cookie butter thanks to all the spices and maple.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – Quick cooking oats are easier to grind, but old-fashioned oats will work too. Use certified gluten-free oats for gluten-free granola butter.
- Sesame seeds – Sesame seeds have a lovely flavour when toasted!
- Hemp hearts – For a boost of protein.
- Walnuts – Or another nut you like or have on hand.
- Spices – I use ground cinnamon and cloves.
- Coconut oil – Melt this in the microwave.
- Maple syrup – Be sure to use pure maple syrup, not pancake syrup!
- Sea salt – Just a bit, for balance.
What Are Hemp Hearts?
Hemp hearts are the soft insides of hemp seeds. They are packed with essential nutrients such as protein, healthy fats, and minerals like iron and magnesium. Hemp hearts have a slightly nutty flavour and they can be used in a variety of dishes, from salads to smoothies and granola butter!
How to Make Granola Butter
- Prepare . Preheat your oven to 350ºF.
- Toast . Combine the oats, sesame seeds, hemp hearts, walnuts, and spices on a sheet pan. Toss with the melted coconut oil, then spread in an even layer and bake for 8 to 10 minutes, stirring halfway through.
- Cool . Remove the toasted granola ingredients from the oven and cool completely.
- Process . Place the cooled granola in a food processor or a high speed blender. Pulse until the mixture forms crumbs.
- Finish . Add the maple syrup and salt. Continue to blend, scraping down the sides as needed, until the granola butter reaches a smooth consistency.
Tips for Success
- Watch carefully when you’re toasting the ingredients . They can go from golden to burnt very quickly, so make sure to keep an eye on them while they’re in the oven.
- Use a high-speed blender or food processor for best results . A regular blender may struggle with grinding and blending the ingredients into a smooth buttery consistency.
- Give your blender a break if needed . If your blender or food processor gets too hot while blending, take breaks as needed. Once the machine has cooled down, continue to blend until the granola butter reaches your desired consistency.
Ways to Use Granola Butter
- As a spread on toast, bagels, or sandwiches. (I love it on toasted vegan Japanese milk bread .)
- As a topping for oatmeal, pancakes , waffles , or yogurt .
- In smoothies for added flavour.
- As a dip or spread for fruits like apples, pears, or strawberries.
- Drizzle it over vegan ice cream .
Variations
Try different spices like pumpkin pie spice or chai spices for a twist on the original. You can also experiment with different types of nuts and seeds, such as almonds, cashews, pecans, sunflower seeds, or pumpkin seeds.
How to Store
Granola butter can be stored in an airtight container in the fridge for up to a month, or at room temperature in the pantry for a week or two. If you refrigerate it, let it come to room temperature before using.
Can I Freeze This Recipe?
Yes, you can freeze granola butter. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it in the refrigerator or at room temperature.
More Recipes With Oats
- Vegan Oatmeal Cookies
- Pumpkin Pie Overnight Oats
- Homemade Oat Milk Creamer
- High-Protein Overnight Oats
- Vegan Baked Oats
Ingredients
- 1 ½ cup oats , quick cooking will be easier to grind, but old fashioned will work too (120g)
- ¼ cup sesame seeds , 50g
- ¼ cup hemp hearts , 50g
- ½ cup walnuts , 65g
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground cloves
- ⅓ cup coconut oil , 70g
- 4 tablespoons maple syrup
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350ºF.
- Mix oats, sesame seeds, hemp hearts and walnuts, cinnamon powder and ground cloves on a baking sheet. Then pour over the melted coconut oil and mix to coat everything evenly. Spread the mixture in an even layer.
- Bake for 8-10 minutes, stirring once halfway through. Check often to make sure it won’t burn as it browns really quickly at the end. You should have golden granola as a result.
- Remove from the oven and let cool completely.
- Place cooled granola in the food processor or a high speed blender.
- Pulse until it turns to crumbs, about 1 minute.
- Add maple syrup and salt and continue to blend, scraping the mixture from the side a few times, until you reach a smooth buttery consistency. You may need to stop your food processor or blender a few times in order for it to cool down. It may take up to 10 minutes.
- Granola butter can be eaten on toasts, as a dip for fruits or add it on top of your morning porridge.
