Molasses cookies are a fun twist on Gingerbread cookies. They’re easier and quicker to make than Gingerbread cookies because they don’t require a rolling pin, cookie cutter, or icing. These cookies are chewy and full of the sweet, “malty” flavor of molasses. The ginger, lemon zest, and cocoa powder go together well and add interesting afternotes. The best thing about these cookies is that they are vegan and gluten free! The dough is thick and sticky because of the molasses – refrigerating it makes it a lot easier to shape. I scooped out 1.5 tbs of dough and formed balls. Then I flattened the balls into circular disks with my hands and sprinkled them with turbinado sugar on either side to keep them from sticking. Despite having no egg in them, these cookies do expand and puff up a bit. They’re a great vegan, gluten free option for your next holiday cookie exchange! Happy holidays and remember to tag @thefriendlyepicurean on social media if you make these tasty treats! (For best results: you will need parchment paper and an electric hand mixer or stand mixer for these cookies.)
Molasses Cookies (vegan, gluten free)
Chewy Molasses Cookies (vegan, gluten free)
Ingredients
- 2 1/4 cups gluten free flour
- 1/4 cup molasses (unsulphured)
- 1/2 cup vegan butter, softened (such as Earth Balance)
- 1.5 cups coconut sugar
- 1.5 flax eggs (mix 1.5 tbs flax powder in 4.5 tbs water and let sit for 10 minutes)
- 1 tsp ginger powder
- 1 tbs cocoa powder (optional)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1/2 cup raw turbinado sugar (to top cookies with)
Directions
Prepare flax egg by whisking together flax powder and water in a small bowl. Set aside. In a medium sized bowl combine all dry ingredients: flour, baking soda, baking powder, salt, ginger. cinnamon, and cocoa powder and set aside. In a large bowl or the bowl of a stand mixer, add coconut sugar, molasses, vegan butter, vanilla extract, and flax egg. Mix for 1 minute on low speed until butter is creamed. Scrape down sides of the bowl if needed. Add dry ingredients one cup at a time, mixing on medium speed for about 30 seconds after adding each cup. Scrape down sides as needed. Refrigerate cookie dough for 20 minutes. While dough is chilling, line 2 baking sheets with parchment paper and sprinkle each sheet with a thin layer of turbinado sugar. Preheat oven to 350F. Remove dough from fridge once chilled and form approximately 1.5 tbs sized balls with hands. Flatten balls into about 1/4″ thick disks using palms and sprinkle both sides with turbinado sugar. Place disks about 1.5″ apart on cookie sheets. Bake for about 8-10 minutes. Check cookies toward end of baking time to make sure bottoms do not burn. (Tip: vegan molasses cookies will not crack on top) Allow to cool completely before handling. Makes 18 cookies. Store up to 2 days in an airtight container.Nutrition Information:
- Approximate Calories per Cookie: 208 cal
