Soft, gooey, and fluffy ginger molasses cookies studded with rich chocolatey chunks.
Can you ever have too much chocolate chips? My answer is no. These cookies are studded with copious amounts of chocolate chips, so I hope you’re on board with that.
They are also rich in flavor from hints of molasses and ground ginger.
If you’re ready to make moist, pillowy, and gooey cookies…I suggest you keep reading.
There’s a time and place where I’ll choose a soft and pillow cookie over a flat, chewy, and crispy one. That time and place is especially relevant when I’m enjoying that treat with a warm cup of hot chocolate or espresso.
These cookies are best 5 minutes after removing them from the oven or heated up in the microwave for 15 seconds. The gooey chocolate chips are like no other, so they have to be slightly melted, of course.
I have tried making these cookies gluten-free with oat flour and coconut flour and it yields a slightly dryer texture. However, a gluten-free all-purpose flour may work.
I haven’t tested these cookies with softened coconut oil in replace of vegan butter, but if you give it a try let me know!
The stars of these cookies are: ginger and molasses…hence the title.
The ground ginger adds spice to the cookie that is balanced with the sweetness from the molasses and coconut sugar.
Molasses always reminds me of the holidays, so I thought it was appropriate to include it in a recipe during this time of year.
If you’re a fan of ginger and molasses, I suggest checking out my other ginger molasses cookie recipe or ginger molasses cookie skillet. If you’re a fan of gingerbread, this gingerbread loaf is out of this world good.
These Chocolate Chip Ginger Molasses Cookies are…
- Soft, fluffy, and gooey
- Easy and simple
- Egg and dairy-free
- Spicy but perfectly sweet
- Oh so delicious!
Soft, gooey, and fluffy ginger molasses cookies studded with rich chocolatey chunks.
- 2 tbsp flaxseed meal
- 4 tbsp water
- ⅓ cup room temperature, vegan butter
- ½ cup coconut sugar or sub cane sugar
- 2 tbsp molasses
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 cup oat flour*
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½-¾ cup chocolate chips
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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To a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.
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To a large mixing bowl, use a handheld mixer to cream together vegan butter, sugar, and molasses until smooth. Mix in milk and vanilla extract. Add flours, baking powder, spices, and salt. Blend using the mixer until a soft dough forms. Fold in chocolate chips.
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Use a small cookie scoop to evenly distribute dough onto the prepared baking sheet. Slightly press down each cookie with the palm of your hand. Bake for 14 minutes. Allow cooling on baking sheet for 5 minutes before transferring to a wire cooling rack.
*You can use store bought oat flour or blend 1 cup rolled oats into a fine flour.
This was a family hit! The different flavors make the cookie just amazing! I did not see when to add the flax egg, so I just added it in at the end haha; I don’t know if that was the right time to do it, but it turned out great. 🙂
Author
Abby,
So happy to hear you enjoyed them! Thank you:)