Soft & Chewy Vegan Ginger Molasses Oat Cookies
These soft and chewy vegan molasses cookies are made with oats, whole wheat flour, avocado oil and baking spices. They're the perfect holiday season treat!
Ingredients
- 1 cup oat flour
- 1 1/2 cups whole wheat flour
- 1 1/2 TSP cinnamon
- 1/2 TSP ground ginger
- 1/4 TSP nutmeg
- 1/2 TSP fine sea salt
- 1 1/2 TSP baking soda
- 1 TSP baking powder
- 1/2 cup vegan butter softened
- 1/3 cup brown sugar
- 1/3 cup cane sugar plus another 2-3 TBSP for rolling the cookies in
- 1/4 cup molasses
- 1/4 cup avocado oil
Instructions
- In a medium mixing bowl, combine the flours, spices, fine sea salt, baking soda and baking powder.
- In a separate mixing bowl, whisk together the vegan butter and sugars until light and fluffy.
- Add in the molasses and avocado oil, and whisk again until combined well.
- In 2 or 3 batches, mix the dry mixture into the wet mixture. Stir until combined well.
- Wrap the dough bowl in plastic wrap, and chill for at least 2 hours. Can chill overnight if you choose.
- Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray or parchment paper.
- Place a few TBSPs of cane sugar in a small bowl.
- Spoon out 1 rounded TBSP of dough and roll it into a ball. Roll in the sugar and place on the baking sheet. Repeat this process to form about 2 dozen cookies. Make sure to space them a few inches apart on the baking sheet.
- Bake 12-14 minutes, until the bottoms have turned lightly brown.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
- Enjoy! Store the cookies in an airtight container.
Nutrition
Serving: 1cookieCalories: 125kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 1gFiber: 1gSugar: 8g
Tried this recipe?Let us know how it was!