Chewy Vegan Gingersnap Molasses Cookies

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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.
4.75 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 109 kcal



  • 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.


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

27 thoughts on “Chewy Vegan Gingersnap Molasses Cookies”

  1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. Cynthia A DeCamp

    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.

    1. 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.

  6. 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.

  7. 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.

  8. 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?

  9. 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.

  10. 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.??

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

  11. 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 !

  12. The flavor of these are really nice! Mine turned out more little little biscuits than cookies. They were perfectly soft and bready – but not cookie like. Not sure if I did anything wrong or if that is what was intended. They could easily be mini muffins.

  13. These have a very nice flavour but we can’t get past the awful texture which is nothing like a cookie (and we do like chewy cookies!). It’s more like the texture of bread or something. I was really hoping these would be a hit with my family but they didn’t work out. I’ll have to stick with the oatmeal raisin cookies instead which are delish!

    1. It is very difficult to make a crispy cookie without using refined sugar, butter or oil. None of mine turn out crispy

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