Vegan Molasses Cookies

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!

Course Dessert

Cuisine American

Keyword how to make vegan molasses cookies, vegan ginger molasses cookies, vegan molasses cookies recipe

Prep Time 10

Cook Time 5

Cooling time 15

Total Time 30

Servings

Calories 108kcal

Author Gunjan

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.

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