Molasses Spice Cookies

In Desserts, Latest, Let's Eat, The Blog by the dirty hippie and the bohemian girl2 Comments

Everyone enjoys cookies around the holidays and Molasses Spice Cookies are a classic. We’ve reworked the recipe to make these traditional little sweets both vegan and gluten-free! Can’t eat nuts? No problem, the decorative pecans are optional and the cookies are just as cute without them.

This recipe makes about 3 dozen small cookies. They pair well with coffee, hot tea, chai, or cocoa, and are always a welcome addition to cookie swaps or office/school parties.

Molasses Spice Cookies
Yields 36
These vegan and gluten-free cookies pair well with coffee, hot tea, chai, or cocoa, and are always a welcome addition to cookie swaps!
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Prep Time
20 min
Total Time
35 min
Prep Time
20 min
Total Time
35 min
76 calories
14 g
0 g
2 g
1 g
0 g
22 g
50 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 76
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 50mg
Total Carbohydrates 14g
Dietary Fiber 0g
Sugars 8g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 tsp. Egg Replacer in 2 Tbs. warm water
  2. 2 cups gluten free all-purpose flour
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 2 tsp. ground ginger
  6. 1 tsp. cinnamon
  7. pinch ground nutmeg
  8. pinch ground cloves
  9. pinch salt (optional)
  10. 1/3 cup molasses
  11. 1/2 cup vegan margarine, room temperature
  12. 1/2 cup sugar
  13. 1/2 cup brown sugar
  14. 1/4 cup unsweetened, plain soy milk
  15. 1 tsp. vanilla
  16. optional topping, sugar and/or pecans
  1. Preheat oven to 350.
  2. Line two baking sheets with parchment paper or re-usable silicone baking mats.
  3. Mix Egg Replacer with warm water and set aside to congeal, this will be the binder.
  4. In a large bowl, mix flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
  5. In a second bowl, cream together molasses, vegan margarine, sugar, brown sugar, soy milk, vanilla and prepared Egg Replacer. When smooth and silky, add to dry ingredients. Mix into a soft, uniform dough.
  6. Form dough in one-tablespoon size balls. Use cool water on your fingers to prevent dough from stick when you are rolling the balls.
  7. To garnish with sugar, dip half of each cookie into a bowl of sugar before placing on the baking sheet. Sugar creates a pretty effect on these cookies - they sparkle and the top gets distinct cracks.
  8. If you want, add a pecan to the top of each cookie as decoration for a healthy bite of protein. Neither the sugar or pecans are necessary, though, to create a tasty cookie.
  9. Bake at 350 degrees Fahrenheit for 15 to 18 minutes.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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    1. Pamela –
      the baking time for the Molasses Spice Cookies is 15 to 18 minutes. I am so sorry that such an important detail somehow got omitted! I’ve fixed it now.

      Let us know what you think!

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