These delicious vegan molasses cookies taste just like the classic version, but without any dairy or eggs. No one will be able to tell the difference!
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Molasses in cookies is an old fashioned treat for many. These vegan molasses cookies give that same old fashioned flavor without using some top allergens.
If you have never tried molasses cookies before, then you are in for a real treat (pun intended).
The molasses makes for a soft and chewy cookie that is just simply deliciousness.
Fun fact: These cookies were originally called Joe Froggers after a Massachusetts fisherman who made them.
What ingredients do you need for vegan molasses cookies?
Like most cookies, they don’t really need a lot of ingredients, which is great especially if you are making a few different types of cookies for the holidays.
The ingredients that you need for these dairy free molasses cookies are:
- vegan butter
- brown sugar
- molasses
- vanilla
- baking soda
- baking powder
- flour
- cinnamon
- ground cloves
- ground ginger
- salt
- vegan sugar
How do you make vegan molasses cookies?
In a large bowl, you are going to add in your vegan butter and brown sugar. Cream this together for 2-3 minutes.
Next, add in your molasses and vanilla and beat just until combined.
Add in all your dry ingredients, except the vegan cane sugar, starting with the flour.
Mix together with a spatula and then put the bowl of dough in the fridge for 30 minutes.
About 10 minutes before your dough is done chilling, preheat the oven to 375 degrees.
Line a baking sheet with parchment paper.
Pour the vegan cane sugar into a small bowl. Roll dough into balls or use a cookie scoop, then roll them In the sugar.
Place on parchment paper and bake for 8-10 minutes. Let cool for 5 minutes, then transfer to a cooling rack.
Can I make these Top 8 Allergen Free molasses cookies?
Yes, they can be Top 8 Allergen Friendly.
Use a soy free vegan butter. We love Earth Balance soy free for this. It comes in a red tub.
For the flour, you can use Measure for Measure Gluten Free flour in this cookie recipe.
Can I prep these vegan molasses cookies ahead of time?
Yes! These dairy free molasses cookies will last in an air tight container for at least a week if stored properly.
What other vegan cookie recipes should I try?
Chances are you may be looking for a few different cookie recipes to try! We have you covered.
- Vegan Triple Chocolate Chip Cookies
- Vegan Peanut Butter
- Cranberry Almond Shortbread Cookies
- Classic Cutouts – Vegan Gingerbread Cookies or Vegan Sugar Cookies
- Vegan Snickerdoodles
- Vegan M&M Cookies
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Vegan Molasses Cookies
Ingredients
- ¾ cup vegan butter, softened
- ¾ cup brown sugar
- ¼ cup molasses
- 2 tsp vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup cane sugar ,for dipping after dough formed
Instructions
- In a large bowl, add vegan butter and brown sugar. Cream together for 2-3 minutes.
- Add in molasses and vanilla and beat just until combined.
- Add in all dry ingredients, except the vegan cane sugar, starting with the flour.
- Mix together with a spatula and then put the bowl of dough in the fridge for 30 minutes.
- About 10 minutes before dough is done chilling, preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Pour the vegan cane sugar into a small bowl.
- Roll dough into balls or use a cookie scoop, then roll them in the sugar.
- Place on parchment paper and bake for 8-10 minutes.
- Remove and let cool for 5 minutes, then transfer to a cooling rack.
Notes
Nutrition
So Good!! Thank you for helping me bake like a Vegan!!!
You’re so welcome!
These literally knocked my socks off. Seriously. Knocked it out of the park. I’m not even vegan, I made these for someone who is and will be making them again.
Love that! Thanks for sharing your thoughts
These turned out perfectly!
So glad to hear that!
Love, love these cookies. Can I freeze them; if not, how long will they keep fresh?
You can freeze them! They will last about 5-7 days in an air tight container. We recommend putting a slice of bread in with it for moisture.
Made those for Christmas this year (especially for my dairy-egg allergic daughter). They will become a staple in our family. The spices are on point and we LOVE the chewy texture. Thank you so much for this great recipe!
yay! glad it was a hit
So quick and easy to make, a one bowl cookie batter. My husband has a very restricted diet (no gluten, eggs, dairy, or yeast) and I have been searching for a recipe that would work for him that doesn’t taste different from normal cookies. This is it. I’ve made double batches twice this week to keep the cookie supply going. My husband raves about the taste and my son said they tasted like the cookies he would buy in the store. A huge hit, five stars.
Love that so much Susan! Always a win when everyone loves them and wants more!