These one bowl Vegan Molasses Cookies are soft from the center and crispy on the edges. It’s perfectly flavored with ginger, cinnamon and cardamom and made healthier with oats. Absolutely ideal holiday treat!
I have made ginger cookies earlier by using almond flour which came out fantastic but these easy vegan molasses cookies are something out of this world.
My vegan chocolate cookies are so good and nut free too.
We have been gorging on these since December started and finally, after many testing, I decided to click few pictures and share this recipe with you.
However, this holiday we are also indulging into my gingerbread truffles and gingerbread cake. They are pretty and decadent and so comforting.
I am pairing these delicious treats with my vegan eggnog . This combination is definitely a winner and your holiday party is will also rock.
These are the best vegan molasses cookies that are made with handful ingredients and few easy steps. Moreover, it requires minimum baking and mostly cooling.
These are going to make your holiday so special and delicious in every way and its nut free. So, perfect for everyone at all ages.
Let’s get started with this vegan molasses cookies recipe.
Ingredients for oil free vegan molasses cookies
Maple syrup
Flaxmeal
Molasses
Vanilla
Dairy free milk
Oat flour
Baking powder
Baking soda
Salt
Cinnamon
Cardamom
Ginger
I am sure you all must already be having these ingredients and I am so excited to see how your cookies turn out.
Ingredients notes:
Maple syrup – this adds to a caramelized taste and gives these cookies a nice color along with being making them sweet.
Flax meal – it’s a great egg replacer and when soaked up in maple syrup it certainly brings a chewy texture to these molasses cookies.
Molasses – any molasses works in this recipe. However, I used blackstrap unsulphured molasses here.
Oat flour – you may buy from the store or grind your own. Any oat flour is fine for these molasses cookies recipe.
Spices – they play an important part here and must be used in the same measurement as mentioned.
For detailed measurement of the ingredients, please scroll down to the printable recipe card.
How to make Vegan Molasses Cookies
Firstly, I soaked flax meal in maple syrup for 5 minutes or until it thickened a bit.
Secondly, I added molasses, vanilla extract and dairy free milk in it. Then, I stirred it nicely and kept it aside.
Next, I folded in rest of the ingredients into the wet ingredients.
Thereafter, I whipped it into a thick dough like batter.
Afterwards, I dropped 9 round balls on the prepared cookie sheet with the help of a medium sized cookie scoop.
Then, I flatted them with the help of a small bowl and baked them in the middle rack of the preheated oven at 350-degree Fahrenheit for only 5 minutes.
Once done, I turned it off and took them out.
Now comes the waiting part.
I let them cool down completely for 15 minutes after which they became soft, chewy with crispy edges.
These turned out super good and satisfying.
My whole house was smelling Christmas and we thoroughly enjoyed this vegan dessert.
I often snack on them in the evening since these are made with healthier ingredients and its completely oil free.
Expert tips:
- While pressing them with the bowl, it may stick to these cookies. Therefore, grease the back of the bowl with a cooking spray and wipe it lightly with a tissue. Then, flatten it. Wipe any tiny bit of batter from the bowl and grease and wipe again followed by pressing one of them. Repeat this process for each of them. This helps in equal flatting and makes it easy to separate the bowl and the batter also.
- It is important to follow the baking time. If overbaked then they will turn out like chips.
- Most importantly, do not disturb them until its completely cooled. They will start leaving the parchment paper too once cooled.
These taste best when served immediately after cooling. However, store them in a container at room temperature for about 2 weeks. They might get softer but will still tastes the same delicious and chewy.
Molasses cookies are softer and chewier whereas gingerbread cookies are firmer and crispier.
These have prominent taste of ginger and molasses which slightly overpowers other flavors. However, with the combination of oats and maple syrup it has a tinge of caramelized taste too. Overall, these are outstandingly delicious.
My other holiday cookie recipes that you might like:
Vegan Oatmeal Cranberry Cookies
Vegan Pecan Cookies
Chai Cookies
Snowball cookies
Eggnog cookies
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Vegan Molasses Cookies
Ingredients
- 1/4 cup + 2 tbsp maple syrup
- 2 tbsp flaxmeal
- 2 tbsp molasses unsulphured blackstrap/unsulphured)
- 1 tsp vanilla extract
- 1 tbsp dairy free milk
- 1 cup oat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/4 tsp ginger powder
Instructions
- In a mixing bowl combine maple syrup and flax meal for 5 -7 minutes to let them soak and absorb.
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- Now, in the soaked flax meal stir in molasses, vanilla and dairy free milk. Mix well.
- In the same bowl, add rest of the ingredients (oat flour, baking powder, baking soda, salt, spices). Whip it into a dough like batter.
- With a medium sized cookie scoop drop 9 round cookies on the prepared cookie sheet with ½ inch gap. They are going to spread so make sure to give them enough space. Flatten them with the back of a small bowl from the center slightly but do not make them very thin.
- Place the cookie sheet in the middle rack of the oven and bake for only 5 minutes. Turn it off and take them out. Place the cookie sheet on a flat surface and let the cookies cool down at room temperature for 10-15 minutes without disturbing them. While cooling down they will become firmer and crispier.
Notes
- Do not overbake or these will become super crispy almost like chips.
- You may use small cookie scoop as well and make 12 cookies out of this recipe.
- Store them in a container at room temperature for about 2 weeks.
- If while flattening your bowl starts to stick to the dropped cookie batter, then grease the back of your bowl with cooking spray. Wipe the extra dripping oil from the bowl with a tissue and then flatten the cookie. Dry wipe your bowl again to remove any tiny batter. Grease it again and wipe and then flatten the next cookie. Repeat this process for the rest of the cookies.
Nutrition
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