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1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.
Because Giant Cookies and One Bowl! These crinkly chewy molasses cookies are easy and make perfect gifts. Who doesn’t want a 5 inch cookie!
Loads of molasses, loads of flavor. These cookies are chewy! If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy). For variation, add candied citrus/orange peel. Add other spices of choice. Add peppermint extract or crushed peppermint candy cane for festive. I love these with candied ginger pieces on pressed on top just before baking. For gluten-free version see these Gluten-free Ginger Molasses Cookies.
These cookies are palm oil free. I usually use whole grain Spelt and the cookies crack a lot more with spelt (pictured) compared to whole wheat flour. These cookies can get quite crunchy as they sit. They are best served the same day or the next. Store in a covered container. Overly crunchy or flat cookies can be used to make gingerbread crust for any pie.
Make these! What is your favorite Christmas cookie?
For more Christmas Cookies, see this mega round up of 40+ Vegan Holiday Cookies!
And more DIY food gifts collection.
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Steps:
Make the dough. It should be well combined and not too stiff.
Shape the dough into flat discs. Place on baking sheet atleast 2 inches apart. Put a drop of water in the center of each cookie.
Bake for 14 minutes. Cool completely and devour. Spelt Cookie below
The cookies will be soft out of the oven. Let them cool and set.
Wheat cookies below.
1 Bowl Giant Molasses Cookies
Ingredients
Wet:
- 1/2 cup powdered sugar, ground raw sugar or other fine sugar
- 1 tsp granulated sugar
- 3 Tbsp oil, organic safflower or organic canola
- 3 Tbsp blackstrap molasses, reduced this from 3.5 tbsp
- 1 Tbsp non dairy milk
- 1/2 tsp ground ginger
- 1/3 to 1/2 tsp cinnamon
- a generous pinch of salt
- 1/2 tsp baking soda, scant
Dry:
- 1 cup Spelt flour, for wheat based see the recipe below
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, mix sugar, oil, molasses, non dairy milk spices and salt. Mix until the sugar is dissolved.
- Add the baking soda and mix well.
- Add 3/4 cup + 2 tbsp flour and mix in. Add more flour 1 tbsp at a time to make a soft not sticky dough. If the dough seems too dry. Let it sit for 2 minutes and then mix/knead with your hand. The dough gets wetter as it sits as the molasses seeps into the flour. Depending on your molasses and flour, you might need 1 tbsp or so less or more flour. The dough should be soft but not sticky.These cookies benefit from adding 2 tbsp almond flour to the dough esp if using wheat flour. Add along with fry ingredients, mix and continue .
- Line a large baking sheet with parchment. Take handfuls of the dough and make a smooth flat disc. (2 to 2.5 inch size). Place the disc on the sheet and press the center lightly to even out the thickness if needed. You can coat the discs in sugar. I don't as the cookies are already quite sweet.
- Place discs at least 2 inches apart as these cookies will double in size. Put a drop of water in the center of each disc.
- Bake for 14 minutes. Check at 13 minute mark when using wheat flour. The cookies will spread then develop cracks in the last few minutes. They will be soft to touch. Let the cookies cool and set on the sheet for 10 to 15 minutes. Remove from the sheet, cool completely and store in an airtight container.
Notes
Baking time depends on the oven and cookie size. If the cookies are too crunchy, they were over baked. They should be chewy and just about crunchy on the edges when cool. * Bake 1-2 cookies to figure out the best baking time depending on your oven, cookie size, preferred chewy/crunchy balance. Less time for chewier and longer for crunchier cookies. Nutritional values based on one cookie
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never been a big fan of molasses but these look and sound so good!
they don’t have a strong molasses flavor 🙂 Just a bit and all the chewyness from the molasses
These look so good! Do I have to use blackstrap molasses or is it okay to use regular molasses?
regular should work. blackstrap molasses i think will have the best caramelization/chewyness in the cookies. let me know how the cookies come out.
They taste good but the cookies came out very flat. Maybe blackstrap molasses IS the way to go! 🙂
if they flattened too much, the dough probably needed some more dry flour. how was the dough, was it sticky?
You can use the flat cookies to make gingersnap crust for your favorite pie. process in a food processor and use!
The dough wasn’t teribly sticky but you’re right, I needed more flour. I will definitely try these again, the taste was quite yummy. I like the pie crust idea, thank you!
Would love to make these! Would fresh ginger work in place of the ground ginger if I double the amount? Thanks so much! I’ve been looking for a recipe just like this one.
sure, use minced fresh ginger. you can also add chopped candied ginger.
Do you think it would work if I subed I blended apple for all the sugar and only added 2 Tbsp of molasses ? I think I will have to use buckwheat flour as well.
I thought you might be interested in this gingerbread spice blend Ground ginger, cassia, coriander, caraway, clove, ginger, nutmeg. I dont know the amounts its off a packet of oh so good shortcakes, sigh.
blended apple will add too much moisture and will also not be enough sweet for the cookies. They will be bland. The molasses and sugar caramelize in these and spread making the cookies large, crackly and flat.
Try playing around with this recipe instead https://fettabbau-trim.today/2014/12/gluten-free-ginger-molasses-cookies.html%3C/a%3E . Omit the non dairy milk if using blended apple. Make sure to get a soft dough consistency. you might have the issue I mentioned earlier that the cookies will not be sweet enough.
Thank you but I am trying to repair my teeth (no oats unless soaked) and its going well really dont want to fall off the wagon.
I tried someone elses giner cookie recipe with the spice mix I mentioned (way to sweet) used 1 1/4 tsp ginger then 1/4 tsp of all the others turned out just like Mr Kiplings Mmmm just need a suitable base now.
Thank you for all your loverly recipes I am always making your cabbage and carrot pancakes ! Have a happy christmas x
hmm. you can use buckwheat in that recipe, or in this recipe. you would really have to adjust the moisture to dry ratio though with blended apple.
These cookies sound and look great! I was wondering if I could use gluten-free flour? Also, if I omit the cinnamon (allergy), is there something else I can add?
yes you can try a gf flour blend, or use this recipe https://fettabbau-trim.today/2014/12/gluten-free-ginger-molasses-cookies.html%3C/a%3E%3Cbr /> and yes, you can omit the cinnamon.
Thanks Richa. Again, as always! Can I use xylitol instead of the sugar?
I haven’t tried baking with xylitol. The sugar here caramelizes with the molasses on baking, so I am not sure it will work the same. You might get less spread cookies. Let me know if you try.
These look wonderful, definitely going to make these, thank you so much for the great recipies
YUUUMM Richa!! I’ve never been great at making cookies because I’m not big into sweets, but tis the season right?? My favorite cookie that I’ve ever made is a cranberry orange cookie. I’m making your gluten free chocolate dipped sugar cookies on Christmas though! I’ll let you know how they come out 🙂
I love cranberries with orange! I don’t much eat sweets myself, so the cookies last a long time :).