These vegan and gluten-free Soft Molasses Cookies are a holiday must! They’re incredibly soft and chewy with tons of flavor from the molasses and warm spices of cinnamon, ginger, and nutmeg. You’ll want to add these to your Christmas cookie list!
If you asked me my favorite Christmas cookie, I would answer without hesitation, Molasses. I could honestly eat these year-round, but there’s something about the warming spices of cinnamon, ginger, and nutmeg that remind me of the holidays. Now, I’m a soft and chewy gal all the way. It doesn’t matter what kind of cookie it is. I’ve never been much of a crunchy cookie person! How about you?
I wanted chewy, soft, and super delicious cookies, full of rich molasses flavor and just the right amount of warming spices. I also wanted them to be vegan, so they could be enjoyed by everyone because no one can afford to miss out on these cookies.
Once the dough is ready, I recommend scooping these up with a cookie scoop, rolling the dough balls in the coconut sugar, then flattening them out a bit using your fingers. These cookies don’t spread too much, they just puff up and out slightly, so it’s best to flatten them to your desired thickness before baking.
These are the perfect treat for your Christmas parties! They’re chewy, soft, and full of that sweet and spicy molasses flavor. Happy baking!
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Soft Molasses Cookies (Vegan + Gluten-Free)
Ingredients
- 1 ½ cup Almond Flour
- 1 ¼ cup Oat Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 1 ¼ tsp Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Salt
- ¼ cup Avocado Oil unsweetened
- ⅔ cup Coconut Sugar
- 5 tbs Molasses
- 1 tbs Milk I used almond milk
- 2 tsp Vanilla Extract
- ¼ cup Coconut Sugar to roll the dough balls in
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl, mix together the dry ingredients.
- Next, add the wet ingredients and mix until incorporated.
- In a separate small bowl, add the coconut sugar to roll the dough in.
- Use a small or medium-sized cookie scoop to form cookies and roll in the coconut sugar. Place 2” apart on the prepared baking sheet. Press down slightly to flatten. The cookies won’t spread very much, so press them down to the thickness you prefer.
- Bake for 10 minutes, then remove from oven and drop the cookie sheet on the counter top a few times. This helps flatten the cookies to create a chewy texture.
- Return to the oven for 1 more minute.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely.
