This cookie is thin like ginger snap cookies, but soft and chewy like a cookie should be. They’re full of molasses, brown sugar, and spices like ginger, cinnamon, and nutmeg.
This recipe is delicious and simple if you go vegan or non-vegan. All it takes is two ingredients to make the switch, vegan Butter for those who want their butter animal free. And you will need to do a nut milk replacement with an egg in place of a nut milk product.
Can I make these ginger molasses cookies crispier? Yes! These cookies are designed to have a chewy texture, but to change you would simply roll the dough smaller, then bake for a minute or two longer.
Do I need to chill the vegan cookie dough? I'd go with yes. The dough is very soft, so I would recommend the chill.
How do I store the vegan ginger cookies? Keep the cookies in an airtight container on the counter for up to 5 days.