I just love a soft, chewy molasses cookie, rich with the burnt amber goodness of molasses, and the sweet aromatic appeal of baking spices. I turned to aquafaba—bean liquid—to provide a fluffy texture to these moist Soft Molasses Cookies. In addition, some of the flour is swapped out with nutrient-rich almond meal.


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Vegan Soft Molasses Cookies

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    35 minutes

  • Yield:
    24 cookies 1x

  • Diet:


These soft molasses cookies are made with aquafaba, nutrient-rich almond meal, and the sweet aromatic appeal of baking spices.


  1. Preheat oven to 350 F.
  2. Place aquafaba* (bean liquid) in a mixing bowl and whip with an electric mixer until thick (about 4 minutes).
  3. Mix in molasses, coconut palm or brown sugar, and dairy-free margarine until smooth.
  4. Mix in almond meal, flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt (if desired) just to make a smooth mixture, do not overmix.
  5. Spray two baking sheets with nonstick cooking spray.
  6. Drop cookie batter by spoonfuls onto baking sheets.
  7. Sprinkle with granulated sugar.
  8. Place in oven and bake for 18-20 minutes, until cooked through and firm.


*Learn more about how to make aquafaba here.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 135
  • Sugar: 11 g
  • Sodium: 145 mg
  • Fat: 6 g
  • Saturated Fat: 5 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 2 g

Keywords: vegan cookie, cookie recipe, molasses cookie

For other cookie recipes, check out some of my favorites:

Lavender Almond Cookies
Peter’s Pepparkakor
Tollhouse Pan Cookies

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