Overhead shot of vegan and grain-free ginger molasses softies on a baking sheet, drizzled with white chocolate.

Fun times ahead! I’m kicking off December with a cookie week! I’ll be posting 3 vegan recipes for your holiday cookie tin over the next few days. All are gluten-free, naturally sweetened, super festive, and just so delicious. I believe in whole food indulgence that is unquestionably celebratory. Treats for all!

I’ve stated this before, but I’ll tell ya again. I’m not the most patient baker. Having said that, I AM quite enthusiastic when it comes to holiday baking. All of these recipes will be super simple, promise :)

Starting with these grain-free ginger molasses softies! This cookie is a festive twist on my date-sweetened WONDER COOKIES. They are lightly sweetened with Medjool dates and molasses exclusively. Almond and coconut flours make up the bulk of the dough, along with warm spices, vanilla, almond butter, coconut oil, and a bit of flax for binding. This sticky, spiced dough is made entirely in a food processor!

The soft-baked vibe of these cookies is so nice. Like little comfy spiced pillows. I would lay down in a bed of these, no question. I drizzled mine with melted vegan white chocolate for some extra holiday drama and indulgence. I buy this one, but there are lots of recipes online (like this one) for making your own as well. Hope you give them a try! Catch ya back here soon for more treats ;)

Overhead shot of vegan and grain-free ginger molasses softies on a baking sheet, drizzled with white chocolate.
Head-on image of a grain-free ginger molasses softie that has been bitten into, revealing a moist and crumbly center.


Print the recipe here!
SERVES: Makes 18-20 cookies
NOTES: This cookie dough will seem impossibly sticky/too wet when you’re trying to shape it. I recommend lightly oiling your hands to roll and flatten the portions of dough.
-I list coconut oil, but versions that I’ve tried with grapeseed and avocado oil are just as good.
-I used Ground Up PDX’s cinnamon snickerdoodle almond-cashew butter here, which really enhanced the overall spice of the cookie.

½ cup pitted Medjool dates, lightly packed
1 tablespoon ground flaxseed + 3 tablespoons of water
¼ cup + 1 teaspoon MELTED AND COOLED coconut oil (measured in its liquid state)
¼ cup roasted, smooth almond butter
3 tablespoons molasses
2  teaspoons vanilla extract
½ teaspoon apple cider vinegar
1 cup almond flour
¼ cup coconut flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon fine sea salt
½ teaspoon baking soda
Melted vegan white chocolate, for drizzling on top (optional)

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Place the dates in a small bowl and cover them with boiling water. Let the dates soak and soften for 5 whole minutes.

In a small bowl, vigorously stir together the ground flaxseed and water. Set mixture aside for 5 minutes to thicken/gel slightly.

Once the dates are softened, drain thoroughly and transfer them  to the bowl of a food processor, fitted with the “S” blade. Add the flaxseed mixture, coconut oil, almond butter, molasses, vanilla, and apple cider vinegar. Run the food processor on high until you have a smooth paste, stopping at one point to scrape down the sides of the bowl with a spatula.

Add the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, salt, and baking soda to the food processor. Run the motor on high until you have a sticky and unified dough, stopping at one point to scrape down the sides of the bowl.

Drop heaped tablespoons of the cookie dough out onto the baking sheet. Once you’ve scooped all of the dough, lightly oil your hands. Roll and flatten each portion of dough and arrange on the baking sheet. These cookies will not spread as they bake, so they won’t need much space.

Bake cookies until deep golden on the undersides and lightly cracked on top, about 10-11 minutes. Cool cookies on the baking sheet. Drizzle cookies with melted chocolate once cool (if using).

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