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Vegan Gluten free Ginger Molasses Cookies are easy & have a few ingredients. Look at those crinkles! no shortening.Vegan, Dairy-free, Palm-oil-free Recipeย ย Jump to Recipeย ย
Look at them Crinkles!
These easy and delicious cookies come together in minutes and can be made fat and crinkly for soft cookies and and small, thin and snappy.ย
These cookies have a good load of molasses. If you do not like molasses, use light molasses or maple syrup. These are gluten-free with Oat + almond + rice flour. You can also make these with spelt or whole wheat pastry flour for a with gluten version.ย
The cookies are rolled up in sugar and cinnamon. Use chai spice for variation. These are adapted from myย Triple Ginger Molasses Spelt Cookies(not gf). Try these for regular non gf version or try the 1 bowl Giant Molasses Cookies. I wanted to make them more crinkly and gluten-free.
Typing up this post while watching the Seahawks. Go Hawks!
More cookies from the blog
Triple Ginger Molasses Spelt Cookies
You can make these soft or snappy. Shape them into fat balls, flatten slightly and bake for soft crinkly cookies. Make smaller flat coins (1.5 inch) for snappy cookies. ย
Vegan Gluten free Ginger Molasses cookies
Ingredientsย ย
Wet
- 1/4 cup oil, neutral oil like safflower
- 1/4 cup molasses
- 3 Tbsp non dairy milk
- 1/2 cup coconut sugar , or ground raw sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Dry
- 1 cup Oat flour
- 3/4 cup finely ground almonds
- 1/2 cup rice flour, white or brown
- 1 Tbsp cornstarch , or arrowroot starch
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 to 3 Tbsp chopped candied ginger
To coat
- 3 Tbsp granulated sugar
- 1 Tbsp coconut sugar
- 1 tsp cinnamon or chai spice, optional
Instructionsย
- In a bowl, combine all the wet ingredients and whisk until the sugar dissolves. 1 to 2 minutes.
- In another bowl, mix all the dry ingredients. Whisk well.
- Add dry to wet and and mix to make a soft somewhat sticky dough. Let the dough sit for 5 minutes. Pre-heat the oven to 360 degrees F / 180ยบc.
- In a bowl, mix the ingredients to coat.
- (If the dough is too sticky, add a Tbsp or more oat flour and mix in into the dough). Grease your hands and take 2 to 2.5 Tbsp of the dough, roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.
- Put a drop of water in the center of each cookie. Bake for 11 to 13 minutes or until the top is set.
- Cool completely before serving (15 to 20 mins). The cookies keep cooking and pick up the sweetness from the sugar coating as they sit.
Notes
To make with with gluten : Use 2 to 2.25 cups Spelt or whole wheat pastry flour + 1 Tbsp cornstarch. Add 2 cups flour and add more only if the mixture is too wet. You want the mixture to be a soft somewhat sticky dough. Nutritional values based on one cookie
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you Richa for yet another wonderful cookie recipe! Today I made a batch of the gluten-free choc chip cookie from your recipe book as well as this one. Itโs the first time Iโve made your ginger cookies and I have to say I think they are going to become a staple in this family. Thanks again for all your efforts in bringing us great food ideas!
Yay
These are outstanding! Best molasses cookies Iโve ever had. Thanks!
wow โ thank you
I love your recipes so much! Could I make these with sweet rice flour? Iโd imagine I should reduce the sugar, but by how much?
1 3/4 tbsp will work
Hi Richa, Iโve made and love your spelt version but canโt find spelt at the moment, so I want to make the gluten free version but I donโt have rice flour to complete the mix, can this be subed for anything? Thank you
thanks for your question โ you could sub Tapioca flour or Potato flour
this is just a perfect cookey!
thank you
sweet! thank YOU!
Awesome! Thanks
Oh my goodness, why didnโt I make these cookies sooner!? They are our absolute new favorite Christmas cookie.
My Great Grandma used to make molasses cookies when I was little, & making them with her is a favorite childhood memory for sure. Those were of course not gluten free, and not vegan (there was lard in them and Crisco wasnโt a good enough replacement from my experiments).
They freeze well! I doubled the recipe, scooped the batter onto a cookie sheet and froze them, then transfered the frozen dough balls into a ziplock bag. The dough does remain pretty soft. I bake as many as I need from frozen & they are AMAZING.
Thank you for updating this memory for me and making it our new favorite! I printed this recipe out last year and never got around to making them. This year Iโm so, so happy I did!
Thank you so much! โค๏ธ๐๐
Awesome
OMG I just made these & they are delicious! I didnโt have almonds so I ground the equivalent of golden flax meal & chia seeds & added an addl TBS milk. I made 3 of them in my Dash mini waffle maker & they turned out great. The remaining batter is in the fridge so I can have a cookie whenever I want thx for great recipe.
Iโll try to post a pic. The pic I took looks darker than the actual.
The candied ginger gives a nice burst of flavor too!
thank you mona. good to know when you donโt have almonds on hand.
I made these for a Christmas cookie exchange and they turned out fabulous. A week later the leftover few are still soft and delicious! I shared with a friend and she immediately asked for the recipe. Thank you for a wonderful cookie!
awesome!
These are great! I used sorghum instead of oat flour, tapioca instead of cornstarch, and granulated sugar instead of coconut/raw sugar. Mine cooked for about 11 mins. They didnโt get as dark as the ones pictured here but they were well cooked, they crinkled, and they were very tasty.
What is a serving, 1 cookie?
yes, makes about 20 cookies and nutrition is for 1 serve
I weighted them and it was around .9 of a ounce for the 20 cookies. I did just sub the oat flour for WW wheat and it worked really well. Not sure if that would effect the weight. I did put a drop of water in the middle but it melted the sugar. What does that do? They are so good these cookies!
the water generally helps it crack and crinkle more