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These Vegan Triple Ginger Cookies are soft and chewy, filled with molasses, fresh, candied and powdered ginger.
 
Vegan Triple Ginger Molasses Cookies | Vegan Richa

One word for these cookies… mmmmfmmmmmhmmm. 
Ok my mouth is full. That crackly gingery sugary goodness.

All Whole grain, all ginger-y with fresh ginger, powdered ginger and candied ginger. Crackly outside, Soft and melt in your mouth inside. These cookies need to be made!
There is limited oil and sugar in the cookies. All that molasses makes these moist and sweet. For gluten-free Ginger Molasses cookies see here. 

I used powdered cinnamon and cloves which I grind at home, so the spices are fresher and stronger. Add a bit more of the store bought ones for the a spicier cookie. You can use shortening or vegan butter as well. Melt it to a soft consistency and proceed.
Add a teaspoon more of ginger powder if you dont have candied ginger or fresh ginger or both, for a similar effect. Bake them a few minutes longer for a snappy ginger snap. 

Imagine an Ice-cream sandwich with the cookies! Jules asked me for an ice-cream pairing with the cookies. I was hoping to make some yesterday but that did not happen because mommy duties took over. I am thinking pumpkin pie ice cream or carrot cake ice cream in between 2 soft cookies. What say…:)


vegan triple ginger cookies | vegan richa

Since I am not using vegan margarine/butter or high-fat oil like coconut, the cookies will not spread from a ball to flat when baked. Shape them the shape you want them to be in. They will expand a bit and crack. 
And I can never chop up the crystallized ginger slices, so I use diced crystallized ginger!

More Cookies and Whoopie pies See here.

Steps:
In a large bowl, mix the flours, baking powder, soda, salt, spices

Add freshly grated ginger and candied ginger



In a small bowl, whisk together molasses, oil, sugar and flaxmeal mixture until smooth.
Add to dry.



Mix into a dough. Takes 2-3 minutes to form.



Chill dough for 15 minutes. Then shape into cookies. Press the cookies into granulated sugar. 



Bake for 11-12 minutes.



Let sit on the counter until completely cooled. The cookies will harden a bit when cooled. 



Triple Ginger Molasses Soft Cookies. 100% Spelt. Vegan Recipe

5 from 6 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 14
Course: Cookie
Cuisine: American
These Vegan Triple Ginger Cookies are soft and chewy, filled with molasses, fresh, candied and powdered ginger.
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Ingredients 
 

Wet:

  • 1 Tablespoon flax seed meal
  • 2 Tablespoons warm water
  • 1/4 cup oil, I use organic non gmo safflower oil or refined coconut, or use 2 tablespoons Applesauce
  • 1/4 cup Fine sugar or powdered sugar
  • 3 Tablespoons Blackstrap Molasses

Dry:

  • 1.5 cups Spelt flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon cloves powder
  • 2 teaspoons grated ginger
  • 1/4 cup crystallized/candied ginger chopped small
  • Raw sugar for coating

Instructions 

  • In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
  • Whisk in the oil, molasses and sugar until well combined.
  • In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
  • Add the wet to dry. Add grated and candied ginger and mix.
  • Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
  • The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
  • Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
  • Bake in pre-heated 350 degrees F  / 180ºc for 12-13 minutes.
  • The cookies will be slightly soft in the center to touch.
  • Let them cool completely on the counter (15-20 minutes). they will harden as they cool.
  • Store in an airtight container for a few days.

Notes

Notes:
Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.
If you dont have candied ginger or fresh ginger or both, add a teaspoon more of ginger powder.
Add water by spraying some on the dough if the dough is too try and doesnt stick together.
Nutritional values based on one serving

Nutrition

Calories: 127kcal, Carbohydrates: 19g, Protein: 1g, Fat: 4g, Sodium: 105mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Calcium: 22mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Vegan Triple Ginger Molasses Cookies

Picking up the butter to make cookies? Each pound of which requires more than 21 pounds, 30 cups, 2.4 gallons of milk to produce. Please a give just a second to think of the cows and their babies who are used like a milk machine and destined to a life worse than hell.
These animals feel like any mother feels for her baby. Infographic by Peta.

Life of a Dairy Cow

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 6 votes (1 rating without comment)

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63 Comments

  1. Sarah says:

    5 stars
    Just made these for our holiday work party. They’re so easy and so tasty with the 3 kinds of ginger!

    1. Vegan Richa Support says:

      Yay! Thanks for taking the time to comment.

  2. Chandra says:

    5 stars
    I made it previously and loved it but now thinking I must have used true molasses not blackstrap. Has anyone else used regular molasses instead?

    1. Richa says:

      It should work