Gluten-Free, Vegan Ginger-Molasses Cookies

The weather is getting cooler and we are always welcoming of a fall-flavored sweet treat! Check out these 100% allergen-friendly ginger-molasses (melt-in-your-mouth) cookies for a really simple recipe!


  • ½ cup vegan buttery spread, room temperature or super soft
  • 1 cup coconut sugar
  • 1 cup pure pumpkin puree
  • ¼ cup unsulfured molasses
  • 1 tsp pure vanilla extract
  • 2¼ cup gluten-free flour baking mix (we used a little bit over ½ cup of the following four: tapioca starch, sweet white rice flour, sorghum flour, & corn starch, not whole grain, but makes these cookies soft!)
  • 1 tsp guar gum
  • 2 tsp baking soda
  • 1 tsp cloves, ground
  • ½ tsp Celtic sea salt
  • 2 tsp cinnamon, ground
  • 1½ tsp ginger, ground
  • large-grain sugar and extra vegan butter (melted) for topping


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix the vegan butter, sugar, pumpkin, molasses, & vanilla together in a large bowl.
  3. Slowly mix in the remaining ingredients and stir well.
  4. Take a 1/4 cup measuring cup to scoop out dough and mold the cookies (dough is soft and sticky, so these are just going to be mounds of yumminess, not perfectly shaped!)
  5. After scooping out about 16 cookies, bake for 10-12 minutes or until you insert a toothpick and it comes out dry.
  6. Let cool completely.
  7. Brush with melted vegan butter and sprinkle with coarse-grain sugar to finish!
RecipesAshley Pettit