Vegan & Grain-Free Ginger Molasses Softies

Created by Laura Wright
5 from 9 votes

Vegan and grain-free ginger molasses softies are a perfectly festive cookie that is naturally sweetened with dates and molasses.

vegan and grain-free ginger molasses softies

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! We’re starting with these vegan and grain-free ginger molasses softies.

I’ve stated this before, but I’ll tell you 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 :)

So 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! More holiday treats here: no-bake chocolate mint cups and little chocolate orange bundt cakes.

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. These were drizzled 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 ;)

grain-free and vegan ginger molasses softies

Vegan & Grain-Free Ginger Molasses Softies

Vegan and grain-free ginger molasses softies are a perfectly festive cookie that is naturally sweetened with dates and molasses.
5 from 9 votes
vegan and grain-free ginger molasses softies
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings 18 cookies

Ingredients

  • 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) for drizzling on top (optional)

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.

Instructions

  • Preheat the oven to 350°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).
03/12/2019 (Last Updated 18/03/2024)
Posted in: autumn, dessert, gluten free, grain-free, holidays, snack, spicy, spring, summer, sweet, vegan, winter

25 comments

Recipe Rating




  • Amy

    5 stars
    I love these cookies and am about to make them for some holiday gifts – I’m curious if the dough can be be refrigerated and/or frozen for up to some period of time – and what period of time do you suggest? Thanks for any guidance on this step you can provide.

  • Kristin

    These are wonderful! I’m making them for Christmas presents

  • Jess Rose

    5 stars
    These are amazing! I followed the recipe as is, other than substituting deglet noor dates instead of medjool. So delicious! 

  • Cassie

    Hi Laura! How many cookies does this recipe yield for you? Hope you’re having a lovely holiday season!

    • Laura

      Hi Cassie,
      This recipe makes 18-20 small cookies. Thank you so much!
      -L

  • Judi

    What’s the best way to store these cookies?  Do they keep well?

    • Laura

      Hi Judi,
      These cookies keep best when they are loosely covered or wrapped–either in aluminum foil or beeswax wrap. They just need a tiny bit of air flow because they can get overly soft if sealed in an airtight container. Once wrapped, they keep nicely for up to 5 days.
      -L

  • Kat

    I don’t have a food processor, but I have a Vitamix and a small ninja chopper with an S blade. Would either of these work?

    • Laura

      Hi Kat,
      I think the Ninja chopper would be your best bet here! Please let me know how you make out with it.
      -L

      • Kat

        Turned out really well! I think should’ve left them in the oven a little longer though—the center is a bit doughier and darker in color on the bottom. Is that normal or no? Either way, delicious and def will make again!

  • Alicia

    I do not eat a lot of molasses (or any at all!) so I find these cookies really pack a punch and aren’t for everyone but somehow I crave them after dinner.. they’re like my sweet/bitter treat :) I froze them and I can basically eat them straight out of the freezer because they’re so soft!! Yum! 

  • Judi

    These sound delicious!!   Can you suggest something to make the recipe oil free?

  • Elizabeth

    Wonderful!! Thanks for a healthy cookie. Total keeper.

  • Anel

    Made these and they are soooo delicious!!! Super wholesome yet just sweet enough and so satisfying. Thanks Laura! Another stellar recipe!

  • Karen

    Hi Laura,
    Do you have any storage tips for these cookies? Just wondering whether they can be made ahead and stored.
    Made them today. They are delicious. Not too sweet just like you said.

  • Amy

    These were really wonderful! I think I may try them as gingerbread men. Thank you!

  • Rui

    just made these today and they were SOOOO AMAZING T_T thank you so much!! :D ❤

  • Ann Lotwin

    I think I can taste these just reading the ingredients. Definitely making this this weekend. Thanks for another fab recipe Laura. And, btw, your book has become a great go to for gifts! :)

    • Laura

      Thanks so much, Ann! Really appreciate your support of my book :)
      -L

  • Sonya

    What if you can’t have nuts is it ok to use sunflower seed butter and a different flour then almond?

    • Laura

      Hi Sonya,
      For a nut-free version, I will make up a sunflower seed “flour” in my food processor and use sunflower seed butter in these cookies. One precaution: when sunflower seeds and baking soda combine, it will turn your baked goods green. I have not tried these with brown rice flour or any other gluten-free (but grain-containing) flour unfortunately so cannot speak to effective substitutes.
      -L

  • Heather

    These look just divine. I live in Playa del Carmen back the Starbucks back home in Canada always had these lovely ginger molasses cookies and they were my favorite.

    Question, here it is almost impossible to find almost flour and when you do it’s the price of gold. If I am not picky for it being gluten-free would I just substitute the same amount of flour for almond flour? Or what would your recommendation be?

    Thanks so much in advance and thanks for always posting such lovely & inspiring posts.

    • Laura

      Hi Heather,
      Thanks so much for this comment! I tested this recipe dozens of times with the specific aim to make it grain-free and low on refined sugar, so I cannot really speak to substitutes here. I think the nature of this cookie might be fussy to make substitutions with. My honest recommendation would be to find a vegan ginger molasses recipe from another site that was developed in a more traditional style (with all purpose flour, possibly sugar etc)! Minimalist Baker and Oh She Glows are always safe bets :)
      -L

  • Natalie

    Hi! These look amazing! I love gingery baked goods. Do you have a recommendation for vegan white chocolate? I have yet to taste a good one haha.

    • Laura

      Hey Natalie!
      I link to one that I use in the blog post, as well as a recipe for doing a DIY version at home ;)
      -L