Skip Nav
What to Eat at Every Meal to Lose Weight
Healthy Eating Tips
This Is What You Should Be Eating at Each Meal to Lose Weight
What Should I Ask My Doctor?
Women's Health
How to Get the Most Out of Your Doctor's Visit and Receive the Best Health Care Possible
When Is Flu Season 2018-2019?
Healthy Living
Flu Season Arrives Sooner Than You Think — Here's What You Need to Know
Personal Essay
I Was Shocked How Little Protein I Was Eating! This Is What Happened When I Ate More
45-Minute Low-Impact Cardio and Toning Workout
Class FitSugar
This 45-Minute Low-Impact, High-Intensity Workout Torches Serious Calories

Vegan Ginger Molasses Cookie Recipe From Chloe Coscarelli

Chloe Coscarelli's Vegan Chewy Ginger-Molasses Cookies

The following recipe is from Chloe's Vegan Desserts, chef Chloe Coscarelli's new cookbook. Chloe has won Food Network's Cupcake Wars and is also the author of Chloe's Kitchen.

These Chewy Ginger-Molasses Cookies have the perfect balance of sugar and spice. Molasses gives them soft and chewy centers, which I prefer over traditional crunchy ginger snaps. Plus, ginger aids in digestion, making these the perfect after-dinner cookies!

Keep reading for Chloe's recipe.

Chewy Ginger-Molasses Cookies

Chewy Ginger-Molasses Cookies

Vegan Ginger Molasses Cookie Recipe From Chloe Coscarelli

Ingredients

  1. Make-Ahead Tip: cookie dough can be made in advance and kept refrigerated for up to one week or frozen for up to one month.
  1. 2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon baking powder
  4. 1-1/2 teaspoons ground ginger
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground cloves
  8. 1/2 cup vegan margarine
  9. 3/4 cup sugar, plus extra for rolling
  10. 1/2 cup molasses
  11. 1 tablespoon water

Directions

  1. Preheat the oven to 350 degrees. Line two or three large baking sheets with parchment paper or Silpat.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Using a stand or hand mixer, beat margarine, sugar, molasses, and water until well-combined. Slowly beat in the flour mixture. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar. Place them onto the prepared baking sheets and bake for 10 to 12 minutes. Let cool on the pan.

Makes about 34 2-1/2-inch cookies.

From Our Partners
Sweet Potato Cinnamon Rolls Recipe
Best Meal-Prep ideas
Low-Carb Vegan Protein Sources
Keto Pumpkin Recipes
150-Calorie Snack Ideas
Vegan Instant Pot Recipes
Keto Fat Bomb Ideas
Banana Split Kebabs Recipe
Healthy Pumpkin Spice Coffee
Smoothie For Skin From PureChange
Vegan Protein Bars on Amazon
Weight Watchers Instant Pot Recipes
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds