Vegan Ginger Molasses Cookies {High + Low Sugar Options}

These are really hard to eff up. I’ve made them so many ways: I made them with cane sugar, I made them with demerra sugar, I made them with HALF the quantity of sugar. I made them with ginger and cinnamon. I made them with ginger and cardamom and no cinnamon! They were all good!*

Maybe this is the universe making it up to me for the jello incident. I don’t know. I’ll just be thankful.

dark_vegan ginger molasses cookies_IMG_1159

Ginger Molasses Cookies

I adapted this recipe from Epicurious.

Makes about 16 4 inch cookies 

If you are having these for supper, 3 is an adult-sized serving. I recommend stout, if you’re looking for an alcoholic pairing, or just an excuse to drink.

Needles to say, if you do the full sugar version, this does not qualify as one of those healthy vegan cookies. If you do the half sugar version and make 16 cookies, each cookie has half of a tablespoon of sugar.


  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • optional: 1 smidgen of cardamom
  • 2/3 cup coconut oil
  • 1/2 to 1 cup vegan white sugar substitute, plus a bit extra for garnish. {The pictures show the full sugar version. With less sugar, the cookies don’t spread quite as much, and are less chewy, and obviously less sweet!. As noted above, you can also use brown sugar – I tested with demerra. These did not spread as much either – the cookies ended up taller and a bit less chewy, and more crumbly and soft. But, again, still good!}
  • 6 tablespoons aquafaba {This is the liquid from a can of chickpeas, or the cooking water after making chickpeas. If you need ideas on what to do with the chickpeas, check out my Aquafaba Queen category, or of course, you could just enter “chickpeas” in the search box.}
  • 1/4 cup fancy molasses
  • optional: extra sugar for garnishing


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine all of the ingredients with a mixer until everything is well mixed together.
  3. Using your hands, combine the dough into a ball and then break off about 2 tablespoon size pieces. Flatten the dough down to about 1/3 inch and then drop it onto a baking sheet. Repeat with remaining dough, leaving about 1 1/2 inch between cookies – you will need at least 2 cookie sheets, or do them in batches, if necessary.
  4. Bake them for 6 minutes and then remove them from the oven. Leave them on the baking sheet and sprinkle a bit of extra sugar on them if you want. Let them sit on the baking sheet for at least another 10 or 15 more minutes. They will start to flatten and get crinkly looking. Leave them as long as you can.
  5. Eat! And of course tell me what you think! You know what to do.

*Where I explain why I put the asterisk on “They were all good!”

It’s weird telling people how great your food is. Because you know it’s a lie. Let me explain that – I’m not purposefully concocting an unpleasant mix of ingredients and then flat out lying to you how great it is. No, I’m not hiding behind some virtual tree and laughin’ into my hand at the thought of you making something awful. That’s not what I mean. What I mean is this – everyone knows that no two people have exactly the same opinion, so even if one person thinks something tastes good, it’s no guarantee that the next person will think it’s good as well.

It’s also bizarre to think about what percentage of readers actually make a recipe, exactly as per the instructions, with the identical ingredients, etc. I’m thinking less than 1% is a pretty realistic stat for that. Maybe I just read far more recipes than the average person, but I think if you read recipes, you probably like reading them, but not necessarily making them.

So to summarize: It’s strange posting a recipe that I’m not even sure you’re going to like, in the highly unlikely event that you actually make it.

Does that sound A) defeatist or B) pragmatic or C) Other (Please Fill in the Blank). Please vote in the Comments below or on my Facebook page. I’m serious.

And if you’re a fellow food blogger I would love to hear your thoughts on that. Does it resonate?

That completes the first of my occasional Awkward Food Blogger series. Thanks for letting me get that off my chest. #iamaweirdoiknow

If you’ve made it through all that you deserve a cookie – or at least the possibility that if you take the time to make the cookie, you’ll enjoy it.


PS – Please read About not not if you haven’t already. I’m on a mission to make myself useful by providing not just recipes but entire meals that can be eaten by families with diverse diets.



  1. Loving your ideas and use of AF as I have many food allergies, one being egg the other sugar and last but not least grains (wheat, rye, barley, oat, rices etc). Use chickpea and almond flour as well as coconut flour a lot. Would love to see more grain free recipes from your wonderful kitchen laboratory! Oh yes and have been using avocado oil in making the AF mayo – wonderful flavor and texture.

  2. I reckon I make food from completely new to me recipes at least three times a week and I get 80% of them off blogs. Because I’m vegan I’m always having to change up ingredients, and because I’m fat but also don’t like sickeningly sweet things, I automatically halve the sugar in every single sweet recipe. I’ve only had that backfire on me once actually.

    I think you’re right about people always changing a recipe up to suit their ingredients or preferences and I love that about cooking. Occasionally I’ll find a recipe I know I shouldn’t mess with – on the first try at least – but usually it’s a free for all!

    I think we all know though, that what we make won’t always taste as amazing as the author of the recipe or the people in the comments say it is, it’s just the nature of the beast.

    Anyway I love ginger molasses biscuits! I’ll give these a go! On half sugar and GF flour hahahaha.

    1. Hi Melanie! Thanks for your reply – I appreciate the validation of my theory 🙂 Intrigued to hear about how the half sugar and GF flour go! Come back and tell me!

      1. It will go less well because GF plain flour isn’t the greatest lol. But it does the job! They’ll be stiff and unyielding.

      2. Have you tried using chickpeas instead of gf flour? I tried a blondie recipe – not “blog worthy” yet but maybe some potential there.

      3. chickpeas or chickpea flour? I’ve tried both for different recipes. I find it’s just easier to have a bag of GF plain flour on hand for impromptu cooking. Chickpeas don’t give the same texture as flour and I don’t usually like the results. I’ve made some ok cupcakes but they went hard and weird after a day because they’d be really dense and moist.

      4. Just chickpeas. Yeah, I would think the GF flour would be the simplest route, but I am doing so much cooking with aquafaba, I have a lot of chickpeas to contend with!

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