Vegan Molasses Cookies ~
Chewy molasses cookies that will fill your kitchen with the aroma of warm spices!
Serve as a sweet treat during the holiday season or any time of year with hot tea or coffee.
I like this recipe because the cookies have the perfect texture with a balance of chewiness and softness. They’re also holiday treats that can be enjoyed year-round without feeling too Christmassy.
We’re well into January right now, and the day after I made these cookies, I was dipping them in my morning coffee for breakfast. Because I’m a grown-up and I do what I want.
Ingredients for Vegan Molasses Cookies
You will need the following:
- 1 cup dark brown sugar, or light brown sugar, packed
- 3/4 cup vegetable shortening
- 1/2 cup dark molasses
- 3 tablespoons aquafaba, liquid from a can of chickpeas, or garbanzo beans
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 tablespoons granulated sugar
Ingredient Notes
- Brown Sugar – I used dark brown sugar for the way it enhances the molasses flavor of the cookies. For a milder, lightly sweeter cookie, you can use the same amount of light brown sugar.
- Vegetable Shortening – For soft, melt-in-your-mouth texture.
- Dark Molasses – This is not the same as blackstrap molasses. Dark molasses (I used Grandma’s brand) gives a robust but sweet flavor, while blackstrap has a more bitter-bold flavor, and no one wants that in their cookies.
- Aquafaba – Thiis is the liquid from a can of chickpeas/garbanzo beans. It’s a fantastic substitute for eggs in traditional molasses cookies and doesn’t add any flavor or weird texture like flax egg can sometimes do with vegan cookies.
- All-Purpose Flour – I have only used white flour for these cookies, so I can’t say for sure how well the recipe works with gluten-free, almond flour, or whole wheat flour.
- Granulated Sugar – I used good old-fashioned white sugar but turbinado sugar or coconut sugar would also be good.
How to Make Vegan Molasses Cookies
STEP ONE: In a large bowl, use a hand mixer to cream together the brown sugar and shortening.
STEP TWO: Add the molasses and aquafaba; mix well.
STEP THREE: Add the dry ingredients – flour, baking soda. salt, cinnamon, ginger, and cloves – to the wet ingredients. Mix for 1 minute, until thoroughly combined. The dough will be thick and crumbly.
STEP FOUR: Cover and refrigerate the bowl of dough for 1 hour, until chilled.
STEP FIVE: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Pour the sugar into a small bowl. Form the cookie dough into 1-inch balls and roll each ball in the sugar to lightly coat. Arrange the cookie dough balls at least 2 inches apart onto the lined baking sheet.
STEP SIX: Bake for 10 minutes. Let the baked cookies rest on the baking sheet for 2-3 minutes to set then transfer to a wire cooling rack. Serve at room temperature.
Storage
- Store cooled cookies in an airtight container at room temperature.
More Vegan Cookie Recipes You’ll Love!
- Vegan Butter Cookies
- Vegan Ginger Cookies
- Dark Chocolate Crinkle Cookies
- Salted Chocolate Chip Cookies
- Gingerbread Crinkle Cookies
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Vegan Molasses Cookies
Ingredients
- 1 cup dark brown sugar or light brown sugar, packed
- 3/4 cup vegetable shortening
- 1/2 cup dark molasses
- 3 tablespoons aquafaba liquid from a can of chickpeas, or garbanzo beans
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 tablespoons granulated sugar
Instructions
- In a large bowl, use a hand mixer to cream together the brown sugar and shortening.
- Add the molasses and aquafaba; mix well.
- Add the dry ingredients – flour, baking soda. salt, cinnamon, ginger, and cloves – to the wet ingredients. Mix for 1 minute, until thoroughly combined. The dough will be thick and crumbly.
- Cover and refrigerate the bowl of dough for 1 hour, until chilled.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Pour the sugar into a small bowl. Form the cookie dough into 1-inch balls and roll each ball in the sugar to lightly coat. Arrange the cookie dough balls at least 2 inches apart onto the lined baking sheet.
- Bake for 10 minutes. Let the baked cookies rest on the baking sheet for 2-3 minutes to set then transfer to a wire cooling rack. Serve at room temperature.
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