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vegan and grain-free 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.
Course Dessert, Snack
Cuisine Gluten-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword almond butter, almond flour, apple cider vinegar, cinnamon, coconut flour, coconut oil, fall, ginger, ground flaxseed, holiday baking, holiday entertaining, holidays, medjool dates, molasses, nutmeg, quick, vanilla, vegan white chocolate, winter
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 18 cookies


  • 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)


  • 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).


  • 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.