Vegan Ginger Molasses Cookies

Yesterday was the winter solstice, the day of the year we have the least amount of sunlight. That means today we are on the upswing, today is the day more light starts coming back into the world each and every day!

Christmas is in a couple days too. I have always loved the symbolism behind Jesus’ Birthday happening during the darkest time of year. God choose the darkest time of year to bring light to our world, and that light was Jesus.

Gives me chills.

Anyways, let’s talk about these AMAZING cookies. If you have been reading my blog you know I have been experimenting with vegan recipes. Next up on that list are these Vegan Ginger Molasses Cookies. Their taste screams Christmas and their texture couldn’t be more perfect. They’re chewy and crunchy! Whoever said “vegan desserts are gross” needs to try these cookies, their opinion will change with their first bite.

I HIGHLY recommend dunking these cookies into your weekend coffee… your taste buds will start dancing like Santa’s elves! Mine are dancing just thinking about it!

Vegan Ginger Molasses Cookies

Servings: 36
Time: 1.5 hours
Difficulty: Easy
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Ingredients

1 1/2 cups all-purpose flour

1/4 tsp salt

1 1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp ground nutmeg

1 Tbsp ground ginger

1 tsp ground cinnamon

1/2 cup room temperature vegan butter (1 stick)

1/3 cup almond butter

3/4 light brown sugar

1/4 cup granulated sugar

1 tsp vanilla

1/4 cup molasses

1/4 cup sugar and 1/2 tsp cinnamon, for rolling

Directions

Preheat oven to 350F.
Sift together the flour, baking soda, baking powder, salt, ginger, nutmeg, and cinnamon. Set aside.
In a separate bowl, cream together the butter and almond butter, about 1-2 minutes. Beat in the sugars, another 1-2 minutes.
Beat in the vanilla and molasses, until blended.
Beat in half the flour mixture.
Beat in the remaining flour mixture.
Refrigerate for 2-3 hours, until chilled. Once chilled, roll dough into 1 inch balls, roll each ball in cinnamon sugar and place on a baking sheet, 2 inches apart. Bake 12 cookies for 11-12 minutes, until cracks form and edges darken.