Chewy Vegan Gingersnap Molasses Cookies
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.
Ingredients
- 2 cups organic rolled oats ground into flour
- ½ cup arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ginger powder
- 2 tablespoons flax meal
- 1 ½ cups deglet dates
- 2 tablespoons blackstrap molasses
- ¾ cup soy milk unsweetened, or plant based milk of your choice
- 1 tablespoon fresh ginger diced
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.
Nutrition
Calories: 109kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 68mgPotassium: 190mgFiber: 3gSugar: 11gVitamin A: 45IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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
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.
I put them in whole and just lightly press them into the measuring cup.
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!
Pretty sure it will work about the same.
I used cornstarch and they turned out fine. Would they be better with arrowroot? I’ll have to try that next time. I do know they’re good with chocolate chips.
I think the arrowroot works about the same as cornstarch. They might just be slightly chewier.
Does it make a difference what kind of dates you use?
No
Jill can you use powdered ginger in this recipe?
Step 1 ginger powder, Step 2 fresh, diced ginger
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!
Some date varieties will be drier or wetter than others which may affect weight. And a little variation in quantity isn’t going to matter that much as long as it’s close.
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.
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.
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.
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.
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?
absolutely
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.
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.??
Thank you so much Tricia! That means a lot to me. =)
Just made these Jill, absolutely delicious! I have a craving for ginger at the moment and there’s really hit the spot ?
Thank you!! Made them. Perfect combo with my Roibos tea!!
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 !
That actually sounds delicious. I’m pretty sure it would work just fine
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.
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!
Is there a recipe in WFPB baking for a crispy cookie? Everything here comes out chewy.
It is very difficult to make a crispy cookie without using refined sugar, butter or oil. None of mine turn out crispy
I found a solution… I double baked these, much like you do for biscotti…, let them completely cool (or even the next day), re bake on low temperature. Perfect crispy ginger dunkers.. but definitely need dunking or they teeth breakers. But delicious and more like the original crunchie ginger dunkers.. but healthy version. Thanks to you Jill! Love everything we have made of your recipes! Thank you
That is a great idea Liesl!
I make several batches. When I want chewy, I eat them fresh. Let them dry out a bit, the cookies make great dunkers.
Hi, Isa – I wondered the same thing. I swapped out 1 cup of oat flour for 1 cup of almond flour and baked them longer…for about 21-22 minutes. I check ever 2-3 minutes after 16 minutes to make sure they don’t burn. I get 41-44 cookies out of this recipe, so mine are small like gingersnaps you get in the store. I keep them in the freezer. I’m still perfecting this because I like a crispy gingersnap, too. Maybe I’ll try to dehydrate them next time. Like Jill said, it’s hard to find a crispy WFPB cookie. But I really enjoy this recipe!
Karen, did your cookies turn out a bit crispier by subbing 1 cup the oat flour with almond flour? Or were they still a bread-like or muffin-like texture? that you! 🙂
They stay kind of soft. The only way to get cookies to be crunchy or have that great snap is because of oil or butter.
Jill, this is a fantastic recipe! Thank you for making so many accessible recipes. They are very forgiving. I didn’t have arrowroot, but I used tapioca starch and it was great. The second time I made these, I had some dry pulp in the fridge from a carrot, beet, apple, ginger, turmeric juice I’d made. I subbed half a cup of dates for the pulp (mixed the pulp in at the end- didn’t blend it) and it worked so well! I also add cinnamon and a bit of ground clove. These are going on rotation.
Probably my all-time favorite color recipe. It’s really good for the holidays, but I make it all year. I double both the ground and fresh ginger. My husband and I both enjoy the extra “bite.”