Chewy Vegan Gingersnap Molasses Cookies

by 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.

This recipe is brought to you in part by our sponsors:

Vegan Gingersnap Molasses Cookies

Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 44 voted )

Ingredients

2 cups rolled oats, ground into flour
1/2 cup arrowroot flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ginger powder
2 tablespoons flax meal
1 1/2 cups dates
2 tablespoons molasses
3/4 cup unsweetened soy milk (or plant based milk of your choice)
1 tablespoon fresh, diced ginger

Instructions

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

 

 

 

 

 

Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

13 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
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.

Reply
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

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: