Jumbo Vegan Ginger Molasses Cookies

Hello everyone,

Welcome to…………


This recipe was inspired by my mother. She shared a story from her childhood with me about her and her older sister. They would each get 10 cents as allowance money from their parents. She said that from time to time they would get 25 cents and when they did they would feel like the riches, girls in the world.

They would take their allowance money and head to the local country store and treat themselves to Ginger and Molasses cookies which were 2 for 1 cent, a soda, and peanuts. Walk down the road and sit on the steps outside the church they attended and enjoy their treats all to themselves. I love the way my mom lit up as she told me that sweet little story.

So, I decided to try and replicate one of her favorite childhood special treats with my own little twist!

Let’s dive into the recipe…..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


2  1/4 C organic all-purpose flour

2 tsp baking soda

1/4 tsp pink Himalayan sea salt

1 tsp organic cinnamon

1 tsp organic clove

1 tsp organic ground ginger

6 Tbsp organic vegetable shortening

1 C firmly packed organic brown sugar (DIY recipe here)

1/4 C organic cane sugar

1/4 C organic un-sulphured blackstrap molasses

1/2 C organic applesauce


This recipe yields 12 jumbo cookies.

  1. Line a baking sheet with parchment paper.
  2. Preheat oven to 350°
  3. In a medium bowl combine flour, salt, baking soda, ginger, clove and cinnamon. (Set aside for now.)
  4. In a large bowl and using a hand or stand mixer cream together shortening, sugars, applesauce, and molasses. Mix until smooth and combined.
  5. Add your flour mixture a little at a time. Use your mixer on the lowest speed to combine. Repeat until all of the flour mixture is evenly combined and your dough is formed.
  6. Using an ice cream scoop, scoop your dough onto your cookie sheet. Space them 2″ apart. Press the cookies slightly using the back of your ice cream scoop. *Optional you can sprinkle a little cane sugar.
  7. Bake for 12 to 15 minutes.  Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to completely cool for an additional 10- 15 minutes.



Now it’s time to enjoy your labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



15 thoughts on “Jumbo Vegan Ginger Molasses Cookies

  1. Hi Timeka,

    I’m loving these series of vegan recipes, even though I am a die-hard non-vegan, it’s still nice to see delicious alternatives and to know that a vegan nutrition lifestyle doesn’t mean that flavour is compromised.

    The cookies look scrumptious, I have a bad habit of reading your food posts when I am hungry. XD

    Enjoy the rest of the week.

    • Hi Nedou,
      LOL…..@ die-hard non-vegan. You crack me up! I’m not vegan but I am open to trying thing’s as long as I don’t have to give up the flavor.

      The cookies were a big hit…..my mom really enjoyed them!

      Thank you so much for your support. I greatly appreciate it!!!

      Have a wonderful week!! 😀

    • Oh wow…I think he will really enjoy them! I made something I think you would enjoy, last week…..Pumpkin Scones and they were yummy!

      Thanks for stopping by and Happy Tuesday. ☺

  2. thanks for sharing these! I have a friend who doesn’t eat eggs and these sound like they would be right up her alley!

  3. Pingback: December 2016: Share and Inspire Others! Entries | The Recipe Hunter

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