Print Options:

Molasses Ginger Cookies No Oil

Everyone loves this plant based no oil ginger molasses cookie! Be sure to make if for the holidays and it makes an excellent gift.

CategoryDessert, Holiday, No Oil, Plant-Based Recipes, Sweets, Vegan

Yields24 servings

Molasses Ginger Cookies No Oil

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 flax egg
  • 2 â…“ cups whole wheat pastry flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground cardomom
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ cup chunky or smooth freshly made almond butter
  • ¾ cup organic cane sugar or desired dry sweetener
  • ¼ cup almond milk
  • â…“ cup molasses
  • 1 cup organic cane powdered sugar
  • juice of 1/2 lemon
  • 3 tbsp almond milk

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. I like to use freshly ground almond butter, sold in the bulk section at Central Market. The smooth or chunky works fine. Jarred almond butter doesn't always taste that great, to me.

  2. To make flax egg: Microwave 3 tablespoons of water for about 20 seconds. Add 1 tablespoon of flax seed and let sit for 10 minutes.

  3. In a medium bowl, whisk together the flour, baking soda, salt and spices.

  4. By hand, or using a mixer, cream together almond butter and cane sugar.

  5. Add flax egg, molasses, and almond milk to almond butter and sugar mixture.

  6. Mixing in a little bit in at a time, add flour mixture and mix just to combine.

  7. For best results, chill for 1-2 hours or overnight. To bake, preheat oven to 350° F. Line a cookie sheet with parchment paper. Form dough into one ounce balls (about 24) and place on cookie sheet. Press down to thickness of ½ inch. Bake for 12-13 minutes. Remove to wire rack to cool. Watch carefully after 12 minutes as they will burn fast.

  8. Remove to a wire rack. Glaze, if desired. For glaze, sift the powdered sugar into a bowl. Add the fresh lemon juice. Add enough almond milk to make the glaze thin enough to dip the cookies into. Dip the top of each cookie into the glaze.

Back to Recipe