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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.
Why do we need the almond flour/ground almonds in the gluten version of the recipe?
If you are using all spelt, then you dont need almond flour. Wheat flour can end up making a bit too crisp cookies, if overbaked even a bit. The almonds ensure that the cookies dont get over crisp. Underbake by a minute for a batch to see if that is the right time for your oven. the cookies are soft when they come out and will set as they cool
They seemed good for me, soft when I took them out, but within ten minutes of cooling on the baking sheet they got super hard and dry. I won’t be making these again, but if anyone wants to try it, I’d say put them on the cooling rack as soon as they come out.
oh no. hey probably got overbaked ( if the size was small, or the oven was running hot). these cookies are just the right crisp and chewy when baked for the right time. i bake them for just a ionute or so longer once they spread and crack. The large size ones take 14 or +1 minutes.
I was wondering if you knew the calories per cookie? Thanks.
I don’t know. I don’t calculate nutrition of the recipes as there isnt any easy widget to do so accurately. So that means i have to use a couple of sites to do the calculation and thats something I don’t have any bandwidth for at the moment. In the future, I plan to hire someone to help me add that information to the recipes.
Hello! I really like your recipe. I love the combination of blackstrap molasses with ginger. I have tried this recipe twice already but it doesn’t flatten out. It has cracks but not as deep as the ones in the picture from your recipe. Is it because of the sugar? I used granulated brown sugar..and olive oil. I didn’t want to use the coconut oil because the flavor might be ruined. I used all purpose flour instead of the spelt flour.
I think its the all purpose flour more than the brown sugar. the recipe works best with a whole grain flour which is generally a coarse flour and absorbs more of the moisture.
Great cookie. . I’ve made these several times, including a chocolate variation by adding a tablespoon of cocoa powder. Also made a GF version by subbing 3/4 C Bob’s GF mix and 1/4 C buckwheat flour for the spelt. A delicious and versatile recipe.
Big Tree Farms makes a palm sugar flavored with ginger that would certainly fit into this recipe in place of regular granulated sugar. It is a bit less sweet than regular sugar, but has all the chemical attributes needed for these cookies. I’d also add some candied ginger chips for a triple-ginger version. I may have to make these today……
yes lots more ginger is all good!
Love the post Richa! I am not much of a baker ,but i think i should be able to handle this recipe! Many thanks for sharing this!
Merin
https://meiasos.blogspot.co.uk
These look and sound great. Do you think I could sub applesauce for the oil?
They wont crack with the applesauce. Try omitting the oil, no sub. You will need less flour. Start with 3/4 cup and add more only if the dough is sticky.
These were a total fail for me, and I bake a fair bit. Followed the recipe as written but cookies didn’t rise or crack. Don’t know what I could have done wrong 🙁
oh no. maybe the baking soda was too old? That is the only leavening in these cookies. did they spread or get bigger at all? also, the cookies crack in the last 1-2 minutes. if they were too soft, then maybe bake a minute longer. I’ve had them spread and crack even with closer to 1/4 tsp baking soda. You can use the cookies, coarsely crushed for a gingerbread crust for a pie.
mine did not spread > I think they left out One EGG
Just made these and I had the same problem; the cookies came out looking like flat pancakes. the three varieties of flour listed are different textures and densities. So in the attempt to be versatile, this recipe lacks an actual measurement for flour which is probably the most important part! I used w.w. pastry flour and yes, my dough was soft but not sticky. And yes, I tried baking an extra couple mins to get them to crack. The taste is okay but this recipe needs to be rewritten.
I will keep the recipe to use with only Spelt flour. Wheat flours are generally much finer and vary depending on the brand which makes the cookie a bit fussy. I think a bit of no gluten whole grain flour along with the wheat flours might do the trick. I will rework it for wheat when i get a chance. Till then use Spelt flour. It was originally written with only spelt flour, but many people asked for wheat options so I tried it with the options and the cookies were fickle, cracking some times and not some other times. If they are too flat, you also might want to check the baking soda.
YUM. These turned out amazingly, thank you for sharing!
Awesome!!