Your classic ginger molasses cookie just got a major upgrade: This vegan, paleo, and gluten-free version tastes just like the traditional recipe while also being nut-free. Bring these cookies to a cookie exchange to wow more traditional holiday bakers, and offer a welcomed treat to anyone with allergies!

Vegan Ginger Molasses Cookies (Paleo)

Yields 20-25
Prep Time: 5 minutes
Cook Time: 12 minutes


  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened applesauce
  • 1/3 cup maple sugar or coconut sugar
  • 3 tbsp ground flaxseed with 6 tbsp water
  • 1/2 cup coconut oil or vegan butter, softened
  • 1/3 cup regular molasses
  • 2 tsp ground ginger
  • 3 tbsp apple cider vinegar
  • 3 tsp baking soda
  • Optional: 1/2 cup cane sugar for rolling


  1. Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the baking soda and apple cider vinegar together in a small bowl and set aside.
  2. In a large bowl, cream the coconut oil and maple sugar together using a hand mixer.
  3. Add in the molasses and applesauce, and continue to beat until smooth.
  4. Add in the apple cider vinegar/baking soda combo and ginger, and beat again.
  5. Next, fold in flaxseed eggs until well combined.
  6. Then sift in cassava flour and coconut flour until it’s a sticky batter.
  7. Chill the dough for 10 minutes, then scoop 1” inch globs/balls I use a cookie scoop, but about 1 tbsp of a batter) onto the cookie sheet and space out about 1-2 inches apart. If you want to roll yours in some cane sugar, do so now!
  8. Bake for 10-12 minutes and let cool.

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