Ginger Molasses Rye Cookies Recipe

Name: Ginger Molasses Rye Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegan butter; 3/4 cup light brown sugar packed; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon vanilla extract; 1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water; 1/8 cup molasses; 1 cup spelt flour; 2/3 cup rye flour white, or plain rye flour; 1/4 cup ginger diced crytallized

Servings: persons

1/2 cup vegan butter
3/4 cup light brown sugar packed
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water
1/8 cup molasses
1 cup spelt flour
2/3 cup rye flour white, or plain rye flour
1/4 cup ginger diced crytallized

1
Prep your egg replacer and set aside. Line two cookie trays with parchment paper.
2
Cream the vegan butter with sugar, molasses and spices, be sure to blend well. In another bowl, mix the dry ingredients. Add about a cup of the dry ingredients to a food processor and then, add the diced crystallized ginger and pulse several times to the ginger into smaller pieces.
3
Add the dry ingredients to the wet and with a hand beater mix until the dough is somewhat smooth. Put the mixture in the fridge for about an hour.
4
Preheat oven to 350. Remove the dough from fridge and drop by teaspoon full to cookie sheets about an inch apart. Bake for about 13-14 minutes. Be sure not to overbake.
5
Store in a closed container and they will keep for several days.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup vegan butter, 3/4 cup light brown sugar packed, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and more.

Yes, Ginger Molasses Rye Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Molasses Rye Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions