Chewy Vegan Gingersnap Molasses Cookies

by Jill Dalton

Chewy Vegan Gingersnap Molasses Cookies

Jill Dalton
Ginger Molasses cookies are a classic recipe that has been around for many generations. The sweet chewiness of these vegan, gluten free, refined sugar free cookies are balanced by the spiciness of the ginger and the tang of the molasses. They are a perfect dipping cookie whether you are enjoying a comforting cup of coffee or a soothing cup of tea.
5 from 1 vote
Servings 16 people
Prep 15 mins
Cook 15 mins
Total 30 mins

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Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Stir the oat flour, arrowroot powder, baking powder and soda, ginger powder and flax meal together in a mixing bowl.
  • Add the dates, molasses, soy milk and ginger to a blender and blend until there aren’t any date chunks.
  • Stir the blender mixture into the dry ingredients.
  • Roll into golf ball size balls with your hands and place on a parchment lined baking tray.
  • Keeping your hands slightly wet will help with the stickiness.
  • Press each ball down with your damp hand so that each cookie is flat.
  • Bake for 15 minutes.
  • Keep in an airtight container in the fridge for about a week.
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Nutrition info

Calories: 109kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 68mgPotassium: 190mgFiber: 3gSugar: 11gVitamin A: 45IUVitamin C: 1mgCalcium: 50mgIron: 1mg

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23 comments

Tina February 27, 2021 - 8:50 pm

Hi Jill,
Lately when I print out the recipes the headings don’t print dark enough. The picture, ingredients and instructions are dark but the rest can’t be read. It’s not my printer. It looks like you made a change recently with the format and I love the new look. Just need to be able to read it better.
Thanks for all you do!
Tina

Reply
Mary Lou Woods February 28, 2021 - 9:57 am

Hi Jill,
Thank you for these great recipes! You often refer to using dates by cup. I’m wondering if you chop the dates before measuring or put them in a cup whole? I would think it makes a difference in the amount of sweetness they bring to the recipe. Thanks.

Reply
Jill Dalton February 28, 2021 - 10:34 am

I put them in whole and just lightly press them into the measuring cup.

Reply
Catherine February 28, 2021 - 3:44 pm

If I don’t have arrowroot flour or tapioca starch can I use cornstarch? These look delicious and my family loves your recipes. Thanks for such healthy creations!

Reply
Jill Dalton March 1, 2021 - 9:07 am

Pretty sure it will work about the same.

Reply
michael March 1, 2021 - 5:34 am

Does it make a difference what kind of dates you use?

Reply
Jill Dalton March 1, 2021 - 9:06 am

No

Reply
Craig Hinchman March 2, 2021 - 12:21 am

Jill can you use powdered ginger in this recipe?

Reply
MarthaLA August 10, 2022 - 10:24 pm

Step 1 ginger powder, Step 2 fresh, diced ginger

Reply
Cindy March 5, 2021 - 8:39 pm

Just a thought but maybe when using ingredients like dates, etc. give a weight in addition to cup measurements. Weighing really helps to me keep it consistent. And I’ll be making these cookies this weekend, yum!

Reply
Cynthia A DeCamp March 8, 2021 - 3:43 pm

Hi Jill. I just joined the site. I love what you guys do! Can you use date sugar in this recipe? If so, how much? Thanks for your help.

Reply
Jill Dalton March 12, 2021 - 7:55 pm

I’m sure you could but I’m just not sure on the amount. I don’t use date sugar very often. From researching a bit, it says that they would be used in a 1:1 ratio but I would probably use a bit less. Date sugar is just ground up dry dates so it seems like 1 cup would equal more than a cup of loose dates.

Reply
Shahla March 14, 2021 - 4:32 pm

Made these and they were a delicious snack when I needed something sweet. I actually used crystallized ginger, which may not of been on plan but yummy. My 5 year old grandson gave them a thumbs up but wanted a gingerbread man. I told him I just made the heads this time. lol Thanks for the great recipe.

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Deb March 21, 2021 - 2:29 pm

Mine came out delic. Not too time-consuming. Only thing I did wrong was bake them on my silicone baking sheet (instead of parchment…$$) and they tried to stick. I used a really thin spatula and was able to scrape them off w/o breaking.

Reply
Elisabeth June 29, 2021 - 6:48 pm

Delicious flavor Jill! Thanks for sharing your great WFPB baking (and cooking) recipes with us! They’re so tasty!
I thought my cookies turned out a little on the dry side. Do you think it would be ok to add a little more water? Or maybe something else?

Reply
Jill Dalton June 30, 2021 - 7:05 am

absolutely

Reply
Sai July 18, 2021 - 3:56 am

My sis and I love your work, Jill. Your recipes have changed our lives. These ginger cookies have become our favourite. Thank you for all the amazing work you are doing for the society.

Reply
Tricia July 27, 2021 - 7:42 pm

Well searching for a molasses and Ginger Snap vegan recipe I Googled it and of course, your recipe came up. I trust yours more than any other I know online. My friends say they can’t find a good recipe so I’m going to make these and let them see what good taste like. Thanks so much as you continue to guide me through this vegan way of life. Nothing is impossible with you at the stove and oven.👍💕

Reply
Jill Dalton July 31, 2021 - 10:30 am

Thank you so much Tricia! That means a lot to me. =)

Reply
Zoe October 11, 2022 - 9:17 am

Just made these Jill, absolutely delicious! I have a craving for ginger at the moment and there’s really hit the spot 😊

Reply
Bujji December 11, 2021 - 1:40 pm

Thank you!! Made them. Perfect combo with my Roibos tea!!

Reply
Dominique September 19, 2022 - 3:56 pm

Hi Jill. I would like to use these cookies for an ice cream sandwich and I was wondering if I could add some cacao powder to make them more chocolaty. Or if you have another chocolate cookie recipe that would act like a wafer for ice cream sandwich. I got a Ninja Creami and I am making WFPB ice cream to die for ! Thanks !

Reply
Jill Dalton September 24, 2022 - 9:34 am

That actually sounds delicious. I’m pretty sure it would work just fine

Reply

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