Soft Chai Ginger Molasses Cookies (Vegan & Gluten Free)

Soft Chai Ginger Molasses Cookies (Vegan & Gluten Free)

Alright friends, I’ll make this snappy. Ginger snappy. Ha! If you don’t come here for the jokes, then what do you come here for? Recipes? Oh… right. I’ll get on with it then. This one is for my soft cookie lovers and my spice lovers. She’s a melt in your mouth, soft, flavourful cookie and she’s ready to be made: by you!

I tried to make this recipe as accessible as possible in terms of cost and dietary restrictions. I used Bob’s Red Mill all purpose Gluten Free Flour as it’s a less expensive GF flour compared to almond, coconut etc. This gives the cookies a lighter, softer texture, but not dense and chewy. I can’t advise on other flour substitutions since I’ve only tried with this flour, but I suspect oat or regular all purpose flour would work.

Let’s get straight to it!

Chai Ginger Molasses Cookies (Vegan and Gluten Free)

Soft, melt in your mouth, ginger molasses cookies with chai spice that also happen to be vegan, gluten free and completely delicious.
Prep Time15 mins
Cook Time15 mins
Cooling Time15 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chai cookies, chai spice, gluten free, gluten free christmas, gluten free gingerbread, plant based, vegan, Vegan christmas martini, vegan gingerbread, vegan gingerbread chai
Servings: 10 cookies


Dry Ingredients

  • 1 cup Bob's Red Mill All Purpose Gluten Free Flour
  • 2 tbsp brown sugar
  • 2 tsp ginger powder
  • 1/2 tsp powdered cardamom I used green
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp baking powder

Wet Ingredients

  • 2 tbsp room temperature coconut oil not melted, must be solid
  • 2 tbsp blackstrap molasses
  • 2 tbsp full fat coconut milk
  • 1 tbsp unsweetened applesauce
  • 1/4 tsp vanilla extract


  • 1 crack sea salt or a pinch


  • Preheat oven to 325 degrees.
  • To a bowl, add all dry ingredients and mix until well combined.
  • To the same bowl, add all wet ingredients and mix until there are no lumps or dry pockets. I used a fork and this worked just fine.
  • Let the dough chill in the fridge for at least 10 minutes. The dough is quite sticky so this helps make it easier to roll.
  • Roll the dough into approximately 1 inch balls and put them on a large baking sheet lined with parchment paper about 3 inches apart.
  • Add one crack or pinch of sea salt on top of each cookie.
  • You should get about 9-10 cookies if you use all of the dough. Try not to roll the cookies in your hand for too long as the dough will warm and become quite sticky.
  • Bake the cookies for 15 minutes. They should start to crack on the top.
  • Remove the cookies and allow them to chill for at least 15 minutes before eating.
  • Enjoy!

Happy baking! As always, if you chai this one, (ahem, sorry, try) please tag me @bythe.soul on Instagram 🙂

With love,



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