Name: Vegan Molasses Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
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

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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.

Table of Contents

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.

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