double ginger molasses cookies (vegan)

26th December 2020

These cookies are soft and chewy on the inside and crispy around the edges. This is achieved in the baking by keeping the cookie dough round rather than pressing it flat. The taller you make the dough, the chewier the centre. The bottom of the cookie dough bakes first, spreads out, and the top remains thick and chewy in the middle. I added finely chopped crystallized ginger for added texture and zing.  To make the cookies less sweet, skip rolling in sugar. However, the cracking effect on the cookies will not be achieved. This happens when the cookies are rolled in granulated sugar (I use a combination of granulated blond and brown sugar). 

Happy Holidays and Happy Baking!

double ginger molasses cookies

Preparation 20 minutes

Makes 14 cookies

Recipe adapted from here.


1 cup/120g white spelt flour

½ tsp baking soda

½ tsp baking powder

1 tsp ginger powder

½ tsp cinnamon powder

¼ tsp ground nutmeg

2 Tbsp/20g finely chopped crystallized ginger

⅓ cup/70g soft coconut oil (not melted) or vegan butter

¼ cup/35g brown sugar or coconut sugar

¼ cup/80g light-coloured molasses (if using dark molasses, use only 30g and add 50g date syrup)

1 Tbsp water

granulated brown sugar for rolling


1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg and crystallized ginger. Set aside.

3. With a hand beater or whisk, beat the oil, sugar, molasses and water until creamy. Fold in the flour mixture until combined. It will seem dry initially; keep mixing until all the flour is incorporated. (If your cookie dough is too wet, the coconut oil is not solid enough. Cover and place in the freezer for 10 minutes to fix this.)

4. Scoop a spoon of dough (approx 20g) and roll into a ball, then into the sugar; place on the prepared baking sheet and bake 13 – 15 minutes until golden. Rotate the tray halfway through cooking. Allow to cool on the baking sheet.


  • Avoid using blackstrap molasses in baking. It is solid and bitter and will impart an unfavourable taste. Use light-tasting molasses, and if not available, combine dark molasses and date syrup (silan), which will soften the flavour, making it perfect for baking. 
  • The cookies will bake up flat if your coconut oil is too liquid. Place the measured amount in the freezer until solid – you want it to be solid but slightly soft enough for cutting.

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