These Vegan Ginger Molasses Cookies have no butter, no eggs, and yes are completely vegan! With the perfect balance of spice from the ginger and sweetness from the sugar and molasses, it's impossible to have just one.
Before You Start: Prep the flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp of warm water, then set aside and let thicken for 5-10 minutes.
Preheat oven to 350°F
To a stand mixer beat vegan butter, white sugar, and brown sugar on low for 1 minutes. Continue beating on medium-high for 5-7 minutes more or until super light and fluffy. If you're only beating for 1-2 minutes, you're not doing it long enough.
With the mixer on a medium-low speed slowly add in the thickened flax egg until completely incorporated – about 1 minute. Stop the mixer and scrap down the sides.
Turn the mixer back on medium-low speed and slowly drizzle in the molasses until fully incorporated. Add vanilla and mix.
To a bowl add all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg – mix until combined.
Add flour mixture to the stand mixture and beat on medium-low until the flour is just incorporated. It's important not to overmix the dough.
Using a cookie scoop, scoop the cookie dough onto a silcone baking mat (or parchment) lined baking sheet about 2-3 inches apart.
Bake in preheat oven for 9-11 minutes or until golden.
Once baked, allow cookies to cool on a wire rack for 5-10 minutes.