plate filled with ginger molasses cookies and oatmeal raisin cookies

Soft and Chewy Ginger Molasses Cookies (Vegan, Gluten-Free)

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Soft and chewy ginger molasses cookies made vegan and gluten-free. Easy to make and perfect for holiday celebrations!

close up of ginger molasses cookies on a plate

December is here and the holidays are just around the corner, which means many of us (myself included) are in full-blown baking mode! I love baking cookies year-round but especially during the holiday months. The smell of sweet, warm spices coming from the oven just screams cozy, doesn’t it? My go-to holiday cookies are always snickerdoodles and oatmeal raisin, but I also really love ginger cookies. These ginger molasses cookies have been my favorite recently — made with oat flour and vegan butter (or oil, or even almond butter) to please all the gluten-free, dairy-free, egg-free, and/or oil-free loved ones in your life!

overhead shot of ginger molasses cookies

Ginger Molasses Cookies FAQ

Can I use other oils?
I have made these cookies a few times with olive oil and avocado oil! They are thinner and more crispy than the ones made with vegan butter or coconut oil — but delicious!

Can I make them oil-free?
I have tested this with almond butter (using 2 tbsp almond butter instead of 1.5 tbsp of butter) and had delicious results! The oil-free version is a bit more dry (which maybe could be helped by adding a splash of plant milk), but if oil-free is your thing then go for it! You can also try other nut/seed butters. Please don’t try to replace the butter with applesauce or other fruit purees.

Can I use all purpose flour or gluten-free all purpose flour?
I’ve had success subbing oat flour and all purpose flour in many cookie recipes. However, keep in mind that they absorb moisture differently, so you may need more/less flour/milk. If you use all purpose flour for these cookies (swapping oat flour for all purpose flour 1:1 by weight), they will turn out a bit thicker and you may be able to skip the chilling step.

Tips for Success

Chill the dough After mixing the dough together, it will be fairly loose and sticky. Chill the dough in the fridge for about 30 minutes until it thickens. You can also place in the freezer for about 10 minutes if you’re short on time.

Use slightly wet hands to roll ⟶ After chilling, the dough may still be slightly sticky (but not so much that you can’t roll it into balls). Lightly wet your hands to prevent the dough from sticking to your hands too much.

Slightly flatten before baking The cookies will spread a bit in the oven but not a crazy amount. Slightly flatten them before baking unless you like really thick cookies.

Use certified gluten-free oat flour ⟶ If you’re serving this to someone gluten-free, make sure your oat flour is certified gluten-free. Oats are naturally gluten-free but can be cross contaminated with gluten during processing.

Make your own oat flour! Before you pay extra for a bag of oat flour, check if you can make it yourself at home. Do you have oats (rolled or quick)? A blender* or food processor*? That’s all you need! Oat flour is just oats blended into a fine flour.

someone holding a plate of christmas cookies

More Christmas Cookies!

hands holding a plate of christmas cookies

If you try these ginger molasses cooies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Soft and Chewy Ginger Molasses Cookies

Soft and chewy ginger molasses cookies made vegan and gluten-free. Easy to make and perfect for holiday celebrations!
Prep Time30 mins
Cook Time10 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Servings: 12 small cookies

Ingredients

  • 2 tsp (5g) ground flaxseed
  • 2 tbsp soy milk
  • 3 tbsp (40g) vegan butter or coconut oil room temperature
  • 2 tbsp (40g) unsulphured molasses*
  • ¼ cup (48g) brown sugar
  • 1 cup (120g) oat flour**
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Instructions

  • In a small bowl, mix together ground flaxseed and milk. Set aside for 5 minutes to gel.
  • Add room temperature butter, molasses, and sugar to a bowl. Cream until fluffy.
  • Add in gelled flax mixture and beat until smooth.
  • Sift in oat flour, baking soda, ginger, cinnamon, and nutmeg. Mix until evenly combined.
  • Transfer the dough to the fridge to chill for at least 30 minutes. During this time the dough will thicken and be easier to roll.
  • Preheat oven to 350°F.
  • Roll dough into balls, roll in sugar if desired, then place on baking sheet. (If the dough is sticking to your hands too much, you can lightly wet your hands.)
  • Use your fingers to slightly flatten the dough into discs.
  • Bake 10 minutes. Cool on the baking sheet for 3 minutes then transfer to a wire rack to cool completely.

Notes

OAT FLOUR: You can make your own oat flour at home by blending rolled or quick oats in a blender* or food processor*!

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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