Vegan Molasses Cookies


This recipe is from Cookie Madness. I wanted something easy to make, quick to come together, but tasty, to bring to a potluck. I literally was taking them out of the oven and putting them on the plate as we were going out the door. The recipe is easily doubled. I liked Anna’s idea of using crystallised ginger but wanted to see what they were like plain as well, so I made some of both, half and half. I definitely preferred the ones with ginger on top and though the whole batch was not all eaten when we left, the side with crystallised ginger had only one left and the other side had six or so.

I used the smaller amount of oil, and Anna is correct, they are still good. They are chewy with plenty of flavour. I used the darkest molasses I could find and quinoa flour. Surprisingly, molasses and quinoa flour have similar tastes and went well together, each balancing the other. I think next time I would add freshly grated ginger in addition to the crystallised ginger on top. Cardamom could be interesting or mace.  Thanks again Anna for sharing another great recipe.


Vegan Molasses Cookies

145g (1 cup plus 2 tablespoons) gluten-free flour blend (xanthan gum is not necessary, but won’t hurt if your blend has it. I used quinoa flour, sweet rice flour, and arrowroot starch)

1 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon salt

100g (1/2 cup) packed brown sugar

90 ml (6 tablespoons) oil (I used 60 ml, 4 tablespoons)

30 ml (2 tablespoons) molasses

1/2 teaspoon vanilla extract

30 ml (2 tablespoons) unsweetened applesauce, drain on a paper towel then measure (I did not drain my applesauce and it was fine)

sparkly sugar or crystallised ginger for flair

Preheat oven to 165C(325F). In a mixing bowl, combine flour, bicarbonate of soda, cinnamon, ginger, cloves, and salt. In a second bowl, combine brown sugar, oil, molasses, vanilla extract, and applesauce.

Add flour mixture to brown sugar mixture and stir until well mixed. Chill the dough in the fridge or freezer until stiff. Using a tablespoon measure, scoop up dough and form into nice mounds. Space the mounds evenly on an ungreased baking sheet and sprinkle tops with sparkly sugar or crystallised ginger. Bake for 13-16 minutes. (Mine took 13 minutes). Let cool for 2 minutes on sheet then transfer to a cooling rack to finish cooling. (I got 26 from a double batch). Enjoy!


    3 Comments to “Vegan Molasses Cookies”

  1. on 30 Sep 2009 at 4:19 pm Cat

    I made these today. While they’re tasty, they’re flatter then yours. I was hoping for a more cakey cookie likes yours look, and mine are flat and chewy(still good!). How much of each flour did you use? Would tapioca starch work for arrowroot? I used Quinoa flour, potato starch, tapioca starch, and white rice flour and pear sauce instead of applesauce(my daughter is allergic to apples) and canola oil. Any insight? Thanks!

  2. on 01 Oct 2009 at 11:07 pm Willa

    Hello Cat,

    I’m glad you liked the cookies :) . Yes, tapioca starch would work instead of arrowroot. I used 1/3rd of each type of flour. That’s the formula I like to use with all my baking no matter what blend I use. Three types of flour, 1/3rd weight or volume of each depending on how you like to measure. My guess is since pear is a bit more watery and less starchy than apple, that there was not enough starch in the flour blend to compensate. I would cut out either the potato or the white rice flour, one or the other. I hope that helps. Have fun with your baking :) .


  3. on 21 Jan 2011 at 2:55 am Sophie

    MMMMMMMM,..I realy love these cookies! I made them & loved them so much!

    I also blog gf since june 2010. I still can eat gluten but not for 2 days in a row. I am also sensitive without a diagnose. I suffer from chronic pain for 4 years now & I have a lot more energy & feel a lot better now, & have no headaches anymore & it is great to learn about the other gf flours etc. I have learned a lot already!

    I just added you to my list of foodbloggers that I totally digg!

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