Holiday Cookie Week #3: Chewy Ginger Molasses Cookies (Vegan)

Christmas time just wouldn't be the same without some homemade ginger cookies. These are so soft and chewy that you'll be sure to add them to your annual traditions.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cookies (about)


  • 1/4 cup room temperature coconut oil
  • 1/4 cup + 2 tablespoons full-fat coconut milk *see note
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 1/2 teaspoons ginger
  • 3 tablespoons molasses
  • 2 1/4 cups all-purpose flour
  • 3/4 - 1 cup more sugar for rolling cookies in


  1. Preheat oven to 350ºF (180ºC). Beat coconut oil, coconut milk, and sugar together until creamed. Mix in molasses until combined then add salt, vanilla, soda, and spices. Add in flour and mix only just until combined, trying not to over-mix.
  2. Roll dough into 1 inch balls. Fill a shallow bowl with sugar and dip each ball until coated on all sides then place them, at least 1-inch apart, on a parchment lined baking tray.
  3. Bake for 8 to 10 minutes or until very lightly browned on edges. Remove from oven and cool completely before serving.
  4. Store in an air-tight container for up to 1 week.

Recipe Notes

For the coconut milk in this recipe it's best to use the thickest part of the cream that separates from the milk in a can of coconut milk. Otherwise you can also purchase canned coconut cream on it's own to use.