I baked a batch of Vegan Gluten Free Cookies so sneaky and chewy that my aunt who swears she hates ‘special diets’ wiped the plate clean, so you’ll want to keep scrolling.

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I bake nonstop when molasses season hits. I adore the snap you get from Vegan Ginger Molasses Cookies that still stay chewy in the center.

I’m obsessed with that sticky, roasty molasses hit and the warm bite from ground ginger. My house smells like a spice shop and I get smug passing them out at parties because no one guesses they’re Gluten Free Molasses Cookies.

I started before Thanksgiving and didn’t stop until after Christmas. Over a hundred cookies later I have no regrets.

Hot from the tray, dunked in tea, or hiding for midnight attacks. So good.

So unapologetic.

Ingredients

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Basically gluten free base, gives structure and soft chew
Plus sticky binder if your blend lacks it
Adds extra chew and tender bite
Makes cookies spread a bit and brown
Helps with lift so they’re not flat
Brightens flavors and balances the sweetness
Basically egg stand-in that adds binding and nuttiness
Gives rich fat and buttery soft mouthfeel
Deep, sticky sweet with warm molasses bite
Keeps things moist and adds caramel notes
Basically rounds flavors and smells amazing
Ginger punch, spicy warmth in every bite
Warm, cozy spice that pairs perfectly
A little goes far; warm, slightly bitter kick
Makes sugary crust and gives first crunch

Ingredient Quantities

2 cups gluten free all purpose flour blend (1 to 1 cup for cup, if your blend has xanthan gum already you can skip the extra)

1/2 teaspoon xanthan gum (only if your flour blend does not contain it)

2 tablespoons cornstarch (for extra chew)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

2 tablespoons ground flaxseed plus 6 tablespoons water (makes two flax eggs, mix and let sit 5 minutes)

1/2 cup (113 g) vegan butter, softened

1/3 cup molasses, unsulphured

3/4 cup packed dark brown sugar

1 teaspoon pure vanilla extract

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves or allspice (your choice)

1/4 cup granulated sugar for rolling the dough balls

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. Make the flax eggs: stir 2 tablespoons ground flaxseed with 6 tablespoons water (that makes two flax eggs), set aside for 5 minutes until thickened.

3. Whisk the dry stuff in a bowl: 2 cups gluten free all purpose flour blend, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and if your blend does not already contain it add 1/2 teaspoon xanthan gum. Mix in the spices too: 2 tablespoons ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon cloves or allspice.

4. In a large bowl beat 1/2 cup softened vegan butter with 3/4 cup packed dark brown sugar until creamy and a little fluffy, about 2 minutes. Add 1/3 cup unsulphured molasses, 1 teaspoon vanilla, and the flax eggs, mix until evenly combined. It might look a tad glossy and sticky, thats fine.

5. Fold the dry mix into the wet in two additions, scraping the bowl, until just combined. The dough should be soft, slightly sticky and easy to scoop; if it seems too wet chill it 10 minutes and check again.

6. Cover and chill the dough for at least 30 minutes, up to 2 hours. Chilling makes the cookies chewier and stops them from spreading too much but you can skip if you are in a hurry.

7. Put 1/4 cup granulated sugar in a small bowl. Scoop dough into tablespoon or 1 1/2 tablespoon balls, roll each ball in the sugar to coat and place on prepared sheets about 2 inches apart. You want them rounded so they crinkle nicely.

8. Bake one sheet at a time in the middle of the oven for 9 to 11 minutes. Cookies will look set at the edges but still soft in the center. Do not overbake if you want them chewy.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. They firm up as they cool but stay soft and chewy inside. Store in an airtight container for up to a week or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl plus one medium bowl (for dry mix and flax eggs)
4. Electric hand mixer or sturdy wooden spoon for creaming the butter and sugar
5. Whisk for dry ingredients and the flax egg
6. Measuring cups and spoons (including tablespoon and 1/4 cup)
7. Rubber spatula for scraping the bowl
8. Tablespoon or 1 1/2 tablespoon cookie scoop and a small bowl for the rolling sugar
9. Cooling rack for finishing the cookies once they come out of the oven

FAQ

Q: Can I make these cookies gluten free and still get chewy texture? A: Yes. Use a 1 to 1 gluten free all purpose flour blend and add 2 tablespoons cornstarch for extra chew. If your blend already has xanthan gum you can skip the extra xanthan gum called for.

Q: What can I use instead of flax eggs if I dont have ground flaxseed? A: You can use 2 commercial egg replacers or 1/2 cup unsweetened applesauce plus 1 teaspoon baking powder as a swap. Results will be slightly less structured but still tasty.

Q: Do I have to chill the dough? A: Chilling is optional but recommended. A 30 minute chill firms the dough and prevents excessive spreading while keeping the center chewy. If youre short on time you can bake right away, just expect a bit flatter cookie.

Q: How long should I bake and at what temperature? A: Bake at 350 F for 9 to 12 minutes. Cookies are done when edges look set but centers still look slightly soft. They will finish cooking on the cooling sheet and stay chewy.

Q: How do I get the best cracked, molassesy look and not a hard cookie? A: Roll dough balls in granulated sugar before baking and do not overbake. Using dark brown sugar and the full amount of molasses helps keep them soft. Cornstarch and a little vegan butter also help with chew.

Q: How should I store them and how long will they keep? A: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage freeze in a single layer on a tray, transfer to a freezer bag, and thaw at room temperature when ready to eat.

How To Make Chewy Vegan Ginger Molasses Cookie Recipe Substitutions and Variations

Gluten free all purpose flour blend: you can swap for 2 cups regular all purpose flour if not GF, or use 1 3/4 cups oat flour plus 1/4 cup almond flour for nuttier flavor (may be a bit more tender).
2 tablespoons ground flaxseed + water (flax eggs): replace with 2 commercial vegan egg replacer tablespoons mixed per package directions, or 1/2 cup unsweetened applesauce for a moister cookie (slightly less chew).
1/2 cup vegan butter: use 1/2 cup coconut oil solidified and chilled for a chewier edge, or 1/2 cup vegetable shortening for a taller, softer cookie.
1/3 cup molasses: swap with 1/4 cup dark corn syrup plus 1 tablespoon blackstrap molasses for similar depth, or 1/3 cup maple syrup if you want a milder, sweeter ginger note (cookies will spread more).

Pro Tips

1) Measure the flour by spooning it into the cup and leveling it off, or better yet weigh it. Gluten free blends pack differently and too much flour will make these dry instead of chewy.

2) Chill the dough. Even 30 minutes helps the cookies hold their shape and gives a chewier center. If the dough seems too soft after chilling, pop it back in for 10 minutes rather than adding more flour.

3) Check your xanthan gum. If your blend already has it, skip the extra. If not, use the 1/2 teaspoon called for. Too little and cookies fall apart, too much makes them gummy.

4) Bake one sheet at a time on the middle rack and watch closely the last minute or two. Gluten free cookies can go from soft to overbaked fast. Let them cool on the sheet 5 minutes to finish setting so they stay chewy inside.