Vegan Molasses Cookies
These vegan molasses cookies are made with coconut oil and have the best ginger-molasses flavor with hints of cinnamon. These cookies are so chewy and soft and they have no butter in them! They are sweetened with applesauce for an extra moist texture and are absolutely perfect for the holiday season.
Equipment
- Baking Sheet
- Electric Mixer (or stand mixer)
Ingredients
- 1 ⅔ cup whole wheat pastry flour or white whole wheat flour
- 1 ¼ teaspoons baking powder
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 1 cup coconut sugar
- ⅓ cup coconut oil solid
- 4 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons coconut sugar
- 2 teaspoons ground cinnamon or ginger
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.1 ⅔ cup whole wheat pastry flour, 2 teaspoons ground ginger, ½ teaspoon salt, 1 ¼ teaspoons baking powder
- In a large bowl, use an electric mixer to cream together the coconut oil, coconut sugar, applesauce, and vanilla extract until smooth and creamy.1 cup coconut sugar, ⅓ cup coconut oil, 4 tablespoons unsweetened applesauce, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients in small increments and mix on low speed until combined. Don't overmix! Scrape down the sides of the bowl as necessary. A dough will form.
- In a small bowl, stir together the coconut sugar and ground cinnamon for rolling the cookies.3 tablespoons coconut sugar, 2 teaspoons ground cinnamon
- Use a small cookie scoop to scoop out cookie dough into balls. Roll them in the cinnamon sugar topping and place on the baking sheet 2 inches apart.
- Use your hands or the back of a spatula to gently flatten the cookies on the baking sheet. This will help them spread while baking.
- Bake the cookies for 15-16 minutes or until the tops have started to crack and the edges are set. Let them cool on the baking sheet for 10 minutes before moving to a cooling rack. This helps them set up.
- If you want, sprinkle some extra cinnamon sugar on top of the cookies while they're still warm to give them a sparkly sugar texture.
Notes
Store cookies in an airtight container for 3-5 days.