Blackstrap Ginger Cookies

So much better than those other store-bought ginger cookies that break your teeth when you bite into them!  These are nice and gingery, not too sweet, and with a bit of a molasses ‘bite’ to them.  Yum!

Blackstrap Ginger Cookies

Blackstrap Ginger Cookies


  • ¾ cup sugar
  • ⅓ cup blackstrap molasses
  • ½ vegetable oil (I used almond oil)
  • 2 tbs + 1 tsp (45 mL) non-dairy milk (I used almond milk)
  • ½ tsp vanilla extract
  • 1¾ cup plain flour (you can also use half regular and half wholemeal if you like)
  • 3 rounded tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp bicarb soda
  • ½ tsp salt


  • Preheat oven to 180c.  Lightly grease two baking sheets or line them with baking paper.
  • In a large bowl, beat together sugar, molasses, oil, non-dairy milk, and vanilla.  In a separate bowl sift together flour, ginger, nutmeg, bicarb soda, and salt.  Fold the dry mixture into the wet to form a firm dough.
  • Scoop dough by the tablespoon, moisten hands, and roll into a ball.  Place dough balls about 7 cm apart on baking sheets, and flatten slightly.  Bake for 12 min until edges start to brown.  Let the cookies rest on the baking sheet for 5 min, then transfer to wire racks to complete cooling.  Store in a loosely covered container.

Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Categories: Desserts & Sweet Treats | Tags: , | 3 Comments

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3 thoughts on “Blackstrap Ginger Cookies

  1. They look absolutely delicious! I think I could stomach the molasses in these without is being too strong in taste!!!
    I agree that the store bought ones are way too hard!

    • The molasses is not too strong at all – I’ve discovered I’m not a fan of molasses, and this recipe was really just to use up what I had left in the jar. However, I now need to add it to my shopping list as I really like these cookies!

      • Haha that’s funny! I don’t like it either – but i don’t mind using a tiny bit in recipes and for ‘bacon’ 🙂 I keep reminding myself how healthy it is 😉

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