Easy to make, soft, chewy vegan gluten-free molasses cookies that you’ll want to add to your holiday baking list so you can make them every year! These vegan gf Christmas cookies are dairy-free, nut-free, and egg-free, plus, they’re packed with warm spices and fresh ginger flavour.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, add the gluten-free flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt. Whisk to combine.
In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg, molasses, vanilla extract, and fresh ginger, blend again.
Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft dough has formed.
Cover the bowl and place in the refrigerator to chill for at least 2 hours.
When dough has finished chilling, preheat oven to 350°F (177°C).
Roll each ball in the granulated sugar and place on the cookie sheet, be sure to give each ball space, so they have enough room to spread while baking. (Don't press them down, they will flatten while baking)
Bake for 11 minutes.
Remove from oven and let cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack. They will appear very soft, but that's okay, they will firm up as they cool.
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 26 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons). You'll get a few more if you use a tablespoon.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
If the gluten-free flour blend brand you are using does not contain xanthan gum, add 3/4 teaspoon to the dry ingredients.
I use both Wholesome Sweeteners brand and Crosby's fancy molasses in my baking, but if you can't find either of those brands, look for molasses that is labelled as "unsulphured," "dark," or "baking." I would stay away from blackstrap molasses since its flavour is so strong.
Salted butter can be used instead of unsalted, just omit the salt from the recipe.
Coconut sugar can be used in place of the brown sugar.
If you don't have fresh ginger, use 2 teaspoons of ground ginger instead of 1.
Store leftovers in an airtight container at room temperature for up to 5 days.
To bake the cookies and freeze them for later: Wrap them tightly and place them in an airtight container or freezer bag and when you’re ready to serve, just place them on a plate, bring to room temperature, and enjoy.
To freeze the cookie dough for baking later: Scoop and roll the dough into balls, but don't roll them in the sugar. Place the cookie dough balls on a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once completely frozen, place the balls in an airtight freezer safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove from the freezer and let them sit on a plate at room temperature for 30-minutes, preheat the oven, and after the 30-minutes have passed, roll them in the granulated sugar and bake as directed.