This post contains affiliate links. Please see our disclosure policy.
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.
Rescued Happy Pigs at Farm sanctuary.
This article debunking Lettuce is worse than bacon study.
Pigs are fed dead pigs and feces on factory farms.
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.
wow these are quite special! I only had a little bit of powdered sugar so subbed mostly regular granulated sugar and just made sure it was ‘melted’ in the oil. I used a tablespoon of water instead of milk. Beautiful thank you for the lovely recipe can’t wait to share these cookies.
Great idea! So glad you enjoyed them!
Can’t seem to find how much wheat flour to use instead of spelt flour
woopsie! sure use 1 cup of whole wheat and 2 T of almond. be sure to include the almond if using whole wheat.
I made these tonight with Bob’s Red Mill Gluten Free 1 to 1 flour (148 g, which according to their website is 1 cup). I used sucanat instead of powdered sugar — didn’t even bother to blend the sugar to make finer granules. I just let the wet ingredients sit for a little longer than usual and stirred vigorously. These cookies turned out super good even with my subs! I didn’t flatten the dough balls because the dough was pretty wet as it was. I used a 1/2 tablespoon cookie scoop, so my cookies were littler than your recipe called for. I got 19 cookies from the batch. I baked for 14 minutes. They didn’t spread very much, but they did crackle in the last couple minutes. When they cooled, they had this lovely, chewy, almost crunchy little crust, with a tender, soft caramelized center. I brought them to a meeting and people ate them up immediately, raving about how good they were. I’ll make these again for sure. Thanks for the recipe!
awesome!
My husband asked for ginger cookies. Within 1/2 hour he had them with no fuss and easy ingredients.
These are the best ginger cookies ever! I made them with whole wheat pastry flour and they came out perfect.
awesome!
Is it molasses syrup or molasses in sugar form that we’re supposed to use in this recipe? thanks
syrup
and may I also ask what you think the best substitution options are for different flours to use? I’m all out of spelt.
Could I use margarine in place of the oil?
yes
Hey! I’m about to make these literally right now, but I only have one type of sugar which is granulated coconut sugar… do you think it will make a difference not using a powdered sugar??
you can use granulated sugar. it will take a long time to mix in in the wet mix. You can pulse it in a blender to make it finer and that will be much easier to use.
Hi, I made your cookies using 1/3 cup molasses and 1 1/4 cup chickpea flour. Also subbed stevia cup for cup blend for the 1/2 cup sugar and sprinkled the tops with sugar. They were awesome! Thanks for posting this recipe!
P.S. the WW version turned out great, too.