Chewy Molasses Spelt Cookies with Candied Ginger

by Angela (Oh She Glows) on December 23, 2013


I wouldn’t consider this a revolutionary concept in the slightest, but a simple tweak to my daily routine has changed everything.

“Make a list.”

That’s the advice Eric gave me several weeks ago when I was fizzling out. <—my term for juggling too many things at once with no clear direction on how to get it all done. I was moving at mach speed, but not feeling like I was making real progress. Running in place at its finest.

So I took his advice and dropped everything to make a simple list. I’ve enjoyed list-making in the past, but got out of the habit somewhere along the way. Eric is always ranting and raving about how good it feels to check off his list (he always has a list), and I’ve been secretly envious of his organizational prowess for years. A few weeks ago I made a list just for kicks. By 10am, I already had a few major things checked off and I felt motivated to keep going. Just like the energizer bunny. Ok, not really, but I felt more on top of things than I had in a while. He might be onto something here…


Of course, I had to buy a cute notebook for my new list-making infatuation. For some reason, I can’t get into the digital/online/app lists. Too easy to ignore, maybe. I need a list I can hold in my hand, cart around, and of course, scratch off each item with self-congratulatory force.

I now try to finish off each day by making a to-do list for the next day. I think I’ve reached peak personal organization! bahah. When I wake up in the morning, I already have a game plan waiting to be pounced on. Things are added, removed, or tweaked as the day goes on. Sometimes I get them done and sometimes I don’t (like yesterday, when we were without power for 24 hours due to an ice storm), but the point is that it’s made a huge impact in my day-to-day motivation and sense of accomplishment. And during the dreary, short days of winter, I’ll take every little bit I can get.




These molasses cookies are made a bit healthier using light spelt flour instead of all-purpose flour. To my delight, they turned out even better than my former favourite ginger cookies. The spelt flour lends a rich, nutty flavour and compliments the rustic molasses, cinnamon, and ginger flavours nicely. If you are looking for a last-minute cookie idea that is super quick to throw together, try these on for size. Keep in mind this batch only makes 1 dozen cookies, so you might want to double it for a larger crowd.


4.7 from 20 reviews

Chewy Molasses Spelt Cookies

Vegan, nut-free


With crispy edges and chewy middles, these are hard to resist. The candied ginger is optional, so no worries if you don’t have any. I made the first batch without candied ginger and the second with it. I think I prefer the version without the candied ginger as they were a bit less sweet. If you want to cut back on the sugar, omit the candied ginger and the optional rolling in sugar. Either way, they’ll be a nice treat no matter which way you make them!

1 dozen cookies
Prep time
Cook time


  • 1/2 tablespoon ground flax mixed with 2 tablespoons water
  • 1/4 cup vegan butter
  • 1/4 cup natural cane sugar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground cloves
  • 1 & 1/4 cups light spelt flour
  • 1/4 cup diced candied ginger (optional)
  • 2-3 tablespoons sugar, for rolling (optional)


  1. Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
  2. Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
  3. In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
  4. In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
  5. Fold in diced candied ginger if using (or skip this step).
  6. Shape dough into small balls and roll in a bowl of sugar (optional).  Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand so it's about 1/2 inch thick.
  7. Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!


Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.

My planned giveaway was not possible this weekend due to the power outage. More coming soon over the next couple weeks, so stay tuned!

ps. – This song is on high rotation! can’t. stop. listening.

pps. – 17 more vegan holiday desserts & drinks

Wishing you all a happy, safe, and fun holiday! Thanks for your amazing support in 2013. xo

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 125 comments… read them below or add one }

Jo December 23, 2013 at 10:44 am

Glad to see you have power again after that crazy ice storm! Hope everyone stayed safe. And yum! I love ginger-molasses cookies!

Do you think half whole spelt flour and half all purpose flour would work? I haven’t been able to find any light spelt flour around my parts.


Angela December 23, 2013 at 11:12 am

Hey Jo,

Yes, I do think that would work! Let me know how it goes if you try it out.


Averie @ Averie Cooks December 23, 2013 at 10:46 am

I posted my last gingerbread/molasses recipe of the season over the weekend and I will miss posting about these flavors so much! Your cookies look RIGHT up my alley! Soft, chewy, and full of spice and a little kick! Pinned! Merry Xmas, Angela! :)


Sarah @ Making Thyme for Health December 23, 2013 at 11:03 am

Glad to hear your power is back on! I’d say that’s pretty good advice Eric gave you. I find that it’s easier to sleep at night if you’ve purged all of the things you need to do on paper. Plus,it’s a good excuse to buy a pretty notebook!

These cookies look amazing, per usual. I just bought a bag of spelt flour too…


Sharon December 23, 2013 at 11:19 am

All the best to you as well in the new year! Thanks for the great resource you provide to us and you so deserve all of the success you’re enjoying. Have an amazing Christmas and Happy 2014 :)
PS-The cookies look incredible!


Angela December 23, 2013 at 12:34 pm

Thanks Sharon! All the best to you as well :)


[email protected] December 23, 2013 at 11:20 am

Eric saves the day once again with a brilliant ideal! Making a list has been the best thing that happen to me, especially during this time of year when you wonder where does the time go.. Cookies with candied ginger are such a lovely treat.


Catherine @ Chocolate & Vegetables December 23, 2013 at 11:29 am

Delicious–I love ginger and molasses in baked forms! I’m going to have to try my hand at making candied ginger so I can try these, since it’s been pulled from the shelves at a lot of stores here in California :(


Michelle December 23, 2013 at 11:36 am

Thanks for sharing, I loooove candied ginger in cookies :) These sound amazing! Glad to hear that you all made it through the storm safely and with power now.


sarah F December 23, 2013 at 11:40 am

Would love to make these – do you think any other type of “oil” would work.
I rarely purchase butter of any variety, nor at this point do I have much time to do so….

I was thinking coconut oil maybe since that is what I generally have on hand. I would really like to try some of these!


Angela December 23, 2013 at 12:36 pm

I was wondering about coconut oil too….I haven’t tried but I will have to do so soon! I’ll report back in the recipe if I do. I can’t imagine why it wouldn’t work.


Bec January 8, 2014 at 11:10 am

Kathy Patalsky has a great recipe that is similar to this & I use a mix of macadamia oil & olive oil instead of a vegan butter – it works really well. I’ve tried it with just olive oil & there’s not quite enough flavour, so I prefer to include the macadamia. I’m thinking that coconut oil could overpower the flavour just a little…

Very keen to try this recipe next!


Bonny May 27, 2014 at 7:21 pm

I used applesauce and it turned out beautifully!!!


Roxy July 14, 2014 at 10:46 am

Bonny, how much applesauce did you use in place of butter? I would love to reduce the calories just a bit. Made these last night by the recipe and they were amazing. (-:


Diana February 10, 2015 at 5:12 pm
Recipe Rating:

I used coconut oil and honey instead of sugar/maple syrup. They turned out beautifully, no overpowering coconut flavour at all :)


Kimberly f December 11, 2014 at 7:03 pm

I tried with coconut oil and they turned out so yummy! Your recipes never disappoint Angela, I always know they will turn out amazing! Thank you! :)


Lynn March 19, 2018 at 4:04 pm

I make these delicious cookies using coconut oil and they turn out wonderfully:)


Angela (Oh She Glows) March 19, 2018 at 4:05 pm

I’m so happy to hear that Lynn! :) Thanks for letting us know.


TzuZen November 23, 2014 at 11:15 pm
Recipe Rating:

Vegan shortening or solid coconut oil would work.

I substituted olive oil and the dough was a bit more softer. The cookies baked up fine.

Spelt is a variety of wheat so substituting wheat flour should work fine.

Tasty cookie. Wasn’t sure how the cinnamon would go in the dough but it actually works without tasting cinnamony.


Dayna @ The Kitchen Library December 23, 2013 at 11:43 am

I’m in love with ginger and molasses cookies this season but I’ve never experimented with spelt before so I’m excited to give these a try!

Glad to see you have power back again. My parents are still without so everyone’s getting cozy in my tiny apartment : ) These cookies will make a fun baking activity together this afternoon.


Angela December 23, 2013 at 12:37 pm

Hope your parents have power soon! I swear we could see our breath last night. lol. So thankful for that heat & electricity!


Sarah W December 23, 2013 at 12:02 pm

Hi Angela!
Its been a long time since the Toronto Women’s Half but I wanted to let you know that I am still a reader and am so happy for you and Oh She Glows! Yesterday I was talking to my brother in Colorado who needed a vegan recipe and I referred him to your blog. Funny thing is the girl he was cooking for is a big fan of the blog! Just wanted to let you know you have fans everywhere!
Wishing you and Eric a wonderful Christmas and a Happy New Year!


Angela December 23, 2013 at 12:39 pm

Hey Sarah, So nice to hear from you! I hope you have a great Christmas & new year too. :)
ps- too funny about your brother’s friend following my blog. How nice of your brother to make her a recipe!


Kathryn December 23, 2013 at 12:34 pm

Oh girl…why are you doing this to me?!!??!!? Ginger cookies are my number one favorite! I already made your turtle cookies. At least my husband helped me eat those. These I’d have to eat all by myself…YIKES! I’ll probably just have to double up on my T25 work outs!


Angela December 23, 2013 at 12:41 pm

hah tis the season ;) and yes, thank goodness for a good workout this time of the year!


Amanda @ Once Upon a Recipe December 23, 2013 at 12:41 pm

These look fantastic! I love chewy ginger cookies. And I think I have everything on hand to make them except for the candied ginger. I know what I’m going today. :)


[email protected] December 23, 2013 at 12:55 pm

Oh I know what you mean about lists. I can’t stand digital lists; they just make me further confused. Jason always wants to “sync calendars” but mine is in a large print book written in pen. :)
Anyway I hope it’s helping focus your busy life.
Hope your Holidays are wonderful!


Elizabeth_Hippy mom December 23, 2013 at 1:02 pm

Well, I made “cookies” also , almost everytime I make food for a non-veggie type of person. This is how it goes They say oh wow what is this ,I reply its something I made for you, they say can I eat this is it legal , of course, its a granola type pattie I made it into a ‘Cookie”, look my food is functional alright if you were to leave this “cookie” in a bowl of some coconut milk it would magically turn in to a gourmet bowl of oatmeal also… Its so weird to me that some one would question my food, I don’t say wow am I going to get Cancer from you processed box cake, no I just smile and say thanks. Including my cookies have over 20 ingredients from WF…why do I try! Anyways Happy Holidays. Co-existing is so fun.


Stephanie December 23, 2013 at 1:07 pm

This recipe has me in heaven. I cook with whole spelt all the time. I used to mix it with white spelt when converting a white-flour recipe, but forgot one day with a biscuit crust and didn’t mind one bit. Thus, never again :). I might swap out a little bit of it for some almond flour, though. Thank you, thank you!


Angela (Oh She Glows) December 23, 2013 at 2:07 pm

hah I’ve made spelt biscuits before too! Such short/dense little things (but yea, pretty sure they tasted great!) Love the flavour of spelt.


Amanda @ .running with spoons December 23, 2013 at 1:22 pm

I’m pretty sure I wouldn’t be able to function if I didn’t have my Moleskin attached to my hip at all times. If I don’t have my day planned out on paper, I don’t manage to get a lot done because I don’t even know where to start… so I spend all my time trying to come up with a plan rather than carry one out. And thank you for giving me another wonderful way to fuel my molasses obsession — these cookies look amazing.


Angela @ Eat Spin Run Repeat December 23, 2013 at 1:22 pm

Oh my gosh Ange, I am sooooo with you on the list making! And the fancy notebook thing too – that would be the first thing on my list of to-do’s: must buy notebook! Lists are just how I operate and I make one daily. I’ve learned though not to put too many things on the list and also to include some little things (like small wins) so that I know I’ll be able to cross them off and feel really good about it. I also make lists of things I’m grateful for, blog idea lists, recipe idea lists etc etc. I have lists for my lists lol! I was thinking about you guys yesterday and hoping that you’d get power back soon. It sounds like I escaped the cold just in time and I hope you guys are nice and toasty now. These cookies look fantastic and my mum looooves this type of thing. I’m going to visit her in January so I just might take a batch with me! I hope you’re having an awesome day!


Angela (Oh She Glows) December 23, 2013 at 2:05 pm

haha I’m with you on small wins. Hey if it helps, why not? I also have recipe idea lists and blog writing topic lists (but those are in my Google drive). Sounds like we are on the same “page”!


Amy @ Wrapped in Newspaper December 23, 2013 at 1:27 pm

I made some spiced Christmas biscuits and thought they would satisfy my holiday biscuit cravings but now I’ve seen these cookies -I’m just going to have to try these too -they look delicious!
I find lists essential for organising, although mainly because I’m so forgetful!


Liz December 23, 2013 at 1:33 pm

wow I love your cookies there so great, I just cant get enough of them . Your so creative at cooking your recipes are so original.. Happy Holiday


Christine (The Raw Project) December 23, 2013 at 1:53 pm

These look perfect, I love candied ginger! Thanks!


Mallory @ Because I Like Chocolate December 23, 2013 at 1:53 pm

I think Eric and I would get along. I live for checking things off my lists! It makes me sound like a total loser but it is one of my favourite things to do and it gives the best feeling of accomplishment!


Katrina @ WVS December 23, 2013 at 2:27 pm

Lists keep me sane!! And so would these cookies…delicious!


Jen December 23, 2013 at 2:47 pm

These look delicious! I’m a molasses-ginger fan so these would be perfect for the vegan cookie swap. One question: I don’t have light spelt flour, do you know if AP flour would be fine, or perhaps cake flour since that’s like the “light” version of AP flour? I only usually buy those even though I keep telling myself it would be nice to try something different :)


Angela (Oh She Glows) December 23, 2013 at 7:13 pm

Hey Jen,
yes I do think AP flour is fine since I’ve made previous similar versions with AP flour. Other flours might work too but I havent tried any yet. Enjoy!


C December 23, 2013 at 2:50 pm

That ice storm sure was something! I love listening to the booming cracks as the ice from the trees comes down. We were only out of power for 14 ish hours but we were certainly becoming a concerned that our poor girls (cockatiels) were too cold – almost hotel bound :).

I love your site, breathlessly await your cookbook, and am making these cookies as we speak. I have been mostly vegan for a while and finding your site has made it much easier; thank you!


Angela (Oh She Glows) December 23, 2013 at 7:12 pm

Thanks for your lovely comment! I so appreciate your support. :)
So funny you mentioned worrying about your pets…we were saying the same thing about Sketchie (oh his ears are so cold!!) haha. Somehow he survived. ;) Eric actually made him a “cat tent” with blankets…crazy cat man, for sure!


Cara December 23, 2013 at 2:53 pm

Read Getting Things Done by David Allen … life-changing :-)


Sarah H. December 23, 2013 at 5:10 pm

Hockley Valley flours? I have never heard of these! Are they Ontario based?

Also love love love molasses cookies and will definitely try this one


Laura December 23, 2013 at 9:58 pm

These sound amazing! I love ginger and molasses. Do you have a suggestion for a GF substitution for the flour? I can’t wait to try making these.

Thanks so much and happy holidays!


Sandy December 23, 2013 at 10:23 pm

Merry Christmas Angela! And thank-you for your wonderful recipes and stories throughout the year. Do you know, for Christmas this year, I’ve made your homemade rolos, your peppermint oat squares, your peanut butter cookies (for Santa), the raw almond butter cups, and your peppermint pattie mixture is cooling in my freezer right now. And tomorrow’s project is going to be your homemade graham wafer cookies, which we always make into gingerbread men – and now, I guess I’ll be making these molasses spelt cookies as well, lol. How would I have any Christmas treats without you?! :)


Kari @ bite-sized th December 23, 2013 at 10:30 pm

I adore lists :-) They definitely give a buzz of actually getting something done! And if your lists generate these kinds of cookies, then I think we’ll all be benefiting.

Best wishes for a very happy Christmas Angela.


Julia December 23, 2013 at 11:39 pm

I’m a big list-maker myself, and simply cannot bring myself to do it without a fun notebook and pen to record everything with. I LOVE these cookies. Crystalized ginger is one of my favorites and I adore all things gingerbread-esque. Gorgeous and delicious! Have a great Christmas!


Lisa December 24, 2013 at 1:27 am

I just made these with coconut oil instead of butter and wow they are soooo good! Thank you!!


The Vegan Cookie Fairy December 24, 2013 at 6:09 am

Wow, these look delicious! :)


Suze December 24, 2013 at 10:15 am

Happy, merry! I got a work colleague hooked on your blog, and HE sends your recipes to his family and makes them for us at work. He especially loves your squash recipe with the dried cranberries.

I wonder if I could pat these cookies into ginger bread peops? Or chill the dough and use cookie cutters? Wish I’d seen this recipe last weekend…but there’s always next year. We used to decorate the cookies to look like the people we were making the cookies for! *<);D

All the best!


Keri December 24, 2013 at 10:59 am

Just want to say how excited I am for your cookbook! I preordered a copy for myself for a Christmas present :) In the mean time, I’ll be baking these or your Nutcracker cookies, listening to Christmas music, and seeing if these strange sensations might mean we’re having a Christmas baby!

Wishing you a Merry Christmas!! I’m so grateful for your blog!!


Kira - The Healthable Old Soul December 24, 2013 at 1:49 pm

Candied Ginger is the perfect winter spice! Love the pictures!


Autumn Ducharme December 24, 2013 at 10:07 pm

Hello Angela!
Thank-you Darling for all your lovely recipes! I made these delicious cookies this evening. My mother says they are awesome; “Just enough spice that you eat them slowly!” I am looking into purchasing one of your books. Your blog is beautiful love, photos are fantastic!


Angela (Oh She Glows) December 26, 2013 at 10:52 am

Thank you so much for the feedback! So glad you all enjoyed them. Have a great holiday!


Barbara December 24, 2013 at 10:21 pm

These were gone in less than a day. YUM! The ginger was a great addition.


Erin December 24, 2013 at 10:57 pm

I made these today as part of my festive cook/bake-athon and they turned out wonderfully, even though I supped my gluten-free flour mix for the spelt flour. Thanks for all the wonderful recipes that enable my cookie addiction with minimal guilt :)


Anna Starostinetskaya January 8, 2014 at 10:03 pm

I swapped in all oat flour but added an extra 1/4c because the consistency of the dough was too thin. Cranked the oven to 375 and dropped the bake time to 10 exactly and they came out amazing, and gluten free.


Susanna December 25, 2013 at 12:55 am

I made these today and they were a hit with my family. I also used coconut oil instead of vegan butter. Really great. Thanks!


Elizabeth-Hippy Mom December 25, 2013 at 11:01 am

Merry Christmas —-Angela And Eric and family


Joanne January 5, 2014 at 4:01 pm

I just made the cookies and they are delicious!!! <My kids and hubby loved them too. I am not a fan of black-strap so I used fancy molasses instead. I think I'll use this one in my Home Ec. class. Definitely need to double it next time – there is not going to be enough left for back to school lunches!


Kristina @ Love and Zest December 25, 2013 at 1:40 pm

I’m a list maker too.. I usually have a running list of things I need to do, but I think having a game plan for the morning before going to bed is a great idea. I’m going to try to start doing this to see if it helps. :)


Kaylee @ Lemons and Basil December 26, 2013 at 10:19 am

I think I need a short break from sugar after all I’ve eaten the past few weeks with the holiday get togethers. BUT as soon as I’m ready for a small treat again, these might be first on my list. They look wonderful!


Kendra December 26, 2013 at 11:58 pm

Thank you for this recipe. I made these with my family. Turned out amazing and so good! Everyone loved them. This is sure to turn into a annual cookie classic!


Elyse @ Lizzie Fit December 27, 2013 at 9:01 pm

Mmmm there were molasses cookies at our family cookie bake this year but not vegan. I will definitely be keeping these in mind for my veg contributions next Christmas ;)


suzanne December 28, 2013 at 10:25 am

these cookies look great – and molasses are one of my boyz favorites so I will be sure to make them :)

Glad you have gotten into the list habit – it is a lifesaver and can really decrease anxiety (as soon as you put something on paper, you no longer have it swirling in your head!). My problem is that lately I have so many lists or they are so long and cumbersome – it is feeling a bit overwhelming and scattered. Time to regroup in the new year!!!


Ruta @ Mix it Up December 28, 2013 at 11:22 am

These look so delicious. Can’t wait to try the recipe.


Leah December 30, 2013 at 2:22 pm

If I don’t have access to vegan butter (I currently live outside the US) could I use coconut oil as a replacement?


Angela (Oh She Glows) December 30, 2013 at 3:30 pm

I haven’t tried it yet with coconut oil, but I would expect that it would still work. Let me know if you try it out!


Lisa December 30, 2013 at 4:37 pm

Wow, these look great! What are your thoughts on spelt flour? I’ve heard some controversial comments on it, but I’m definitely intrigued.


Brinklen December 30, 2013 at 9:43 pm

Hey Angie!
I am stoked to try these cookies but also don’t have any spelt flour on hand although I DO have quinoa and sorghum. I’m thinking the sorghum would compliment the molasses but wanted to ask your advice, being the creator o’ goodie-ness and all! :)
These will be a welcome addition to a bring-your-own-snacks New Years Party!


Angela (Oh She Glows) December 31, 2013 at 2:09 pm

Hey Brinklen, Hmm..that’s a tough one to say for sure! I’ve only tried them with AP flour and spelt flour. Quinoa and Sorghum are both gluten-free flours as you know which can have unpredictable results in baking recipes! I would think you’d need a starch in there for binding (is sorghum a starch? I can’t remember). All the best if you do try something out and Happy new year!


tamara January 5, 2014 at 5:46 pm

These look absolutely delicious! Love the way they are nearly sugar free! I was wondering what the purpose of flax idv – to act as a binder? Do you think chia seeds could be used instead?


Angela (Oh She Glows) January 6, 2014 at 10:57 am

Yes chia seeds might work although I haven’t tried it before. Let me know if you do!


Labanca January 6, 2014 at 2:21 am

Hope your year (2013), ends with awesome cookie…. Havn’t tried before, else i too would have ended up the year with the same one..


Skye January 24, 2014 at 4:34 pm

I just made these yesterday (a double batch!!!) and they are already gone. Huge hit! I didn’t have Spelt so used all purpose GF flour and it was way too wet so I added about 1/4 more of flour. I also chopped the ginger up into small pieces so it wasn’t such a huge hit to your mouth like a little bomb of flavor! Still, amazing <3


Alex January 25, 2014 at 2:51 pm

Hey! I absolutely love your recipes! I made a vegan chocolate chip cookie that I think you would love if you want to take a look!


AR fan January 25, 2014 at 4:30 pm

Angela, I recently became a happy follower! This morning we had your high protein breakfast burrito with a side of fresh pineapple, as you suggested. Was a delicious and satisfying way to start the day! Great recipe! Just made the cookies. OMG they are too good! 10 minutes out of the oven and I told myself I would only eat 2. I devoured 4. Now, my husband is going to want his fair share when he gets home. :) You are such a cutie— I’m enjoying your recipes. Many thanks!


Angela (Oh She Glows) January 27, 2014 at 10:32 am

So happy you are enjoying the recipes! :) Thanks for letting me know!


Donna January 26, 2014 at 8:01 pm

Hi Angela! I’m a new happy follower! Made these yesterday. Didn’t have candied ginger but that didn’t matter. The cookies were delicious. My husband and I loved them! This recipe is awesome!!!


Julie February 1, 2014 at 10:14 am

What vegan butter are you using because Earth Balance has soy in it. Is there another option I can encourage my whole foods to carry?


jules February 12, 2014 at 4:12 am

Hi Angela!
Thank you so much for another delicious recipe. You are so generous and such an amazing and inspiring cook. I am really excited about your book! Just letting you (and your readers) know that I have made these using coconut oil as the ‘vegan butter’ 3 times and they work well and taste beautiful. I didn’t think I would like this kind of spice flavour (I am a chocolate girl – I initially made them as a treat for my husband) but I can’t stop eating these every time I make them! I use muscovado instead of cane sugar too. Thanks again. They are wonderful.


Chantal February 22, 2014 at 9:16 pm

OMG…these babies have become my favorite cookie recipe, I have just made them and I am so scare that I might just eat them all before the night is over lol. Thank you for this amazing recipe.


Shreya March 6, 2014 at 9:18 pm

Hey love your recipe.Did u forgot to write maple syrup?


Angela (Oh She Glows) March 7, 2014 at 9:11 am

Nope it’s in there!


Shreya March 7, 2014 at 11:44 am

Oh sorry, i just saw it, its written as Syrup. Thanks.


Renee May 28, 2014 at 4:30 pm

Ok gals, I ground some spelt this am and gave these a try. I get real creative at the end of the month… No money. And since These didn’t call for eggs it was a perfect timing! I doubled the recipie, used coconut oil, mixed all my dry ingredients together than sifted them into the wet stirring after so many sifts. I didn’t want to get a lump of ginger in w my cookies. Then I put them in fridge for 15 min. Baked as directed, they are amazing!! Thanks for the recipie!


Tammy September 1, 2014 at 8:15 pm
Recipe Rating:

The recipe turned out very well. I made a few substitutions and it was my first use of spelt flour. I used psyllium husk to replace the flax, applesauce rather than vegan butter and agave as opposed to molasses bc I didn’t have those items. I rolled them in turbinado as you suggested to add the crispness. One thing I really like about them is that they are flavourful, yet very nice and light. Thanks for sharing!


Libby September 17, 2014 at 1:44 pm
Recipe Rating:

I loved these! I didn’t have light spelt flour (or know where to get it, even), so I used half regular spelt flour and half AP. I baked them for 10 minutes and they were heavenly. I will certainly make them again. (And again. And again.)


Abbie (Berlin, Germany) September 27, 2014 at 3:59 am
Recipe Rating:

Mmmmmmmmmmmmmmmmmmmmmmmm…. Yummie!!!
Thank you so much for this fantastic reciepe. This are for sure the best ginger cookies I’ve ever tried! And they’re vegan.
All the best for you


Jennifer October 27, 2014 at 7:12 am
Recipe Rating:

A friend of mine gave me some spelt flour and I had no idea what to do with it. Came to Pinterest to see what was out there. These cookies appeared and oh my god, I am so happy they did. My husband and I love them! Thank you!


Brenda December 1, 2014 at 4:18 pm

Is it ok to use Spectrum shortening in place of the vegan butter?


Jessica December 6, 2014 at 8:56 pm

I am so excited to find this recipe, via pinterest! I have a gluten intolerance and have had lots of luck with spelt flour. However, I haven’t had a lot of luck with spelt cookies. Your recipe looks great though! I can’t wait to try making these tomorrow.


Eleanor December 9, 2014 at 5:17 pm

Can I add coconut oil instead of vegan butter? Has anyone tried that?


Sabine December 12, 2014 at 12:51 am
Recipe Rating:

I am in the midst of making a double batch of your delicious cookies. This is my first vegan Christmas. I am sure these cookies will be part of my new “traditional baking” in the future. They are wonderful. My dough was too wet, as others have written, so I added about 1/4 cup more spelt flour. I guess it depends on the flour brand you use. I cut my candied ginger into tiny pieces and just used half of the powdered ginger. The flavour is perfect for me. I think these are my new favourite cookies! Thank you, Angela!


Joslyn Brown December 22, 2014 at 9:06 pm
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The cookies came out amazingly good! Can’t wait to share them over the holidays!


Heather December 31, 2014 at 9:07 pm
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Made these tonight. Super easy & super tasty.


Meg January 16, 2015 at 9:11 pm
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I’ve been wanting to make these for a few months and finally had all of the ingredients on hand and decided to bake them! I followed the recipe exactly but I came out with 16 cookies so I baked them for 10 minutes instead of 12 and they came out perfect. I eve added the chopped candied ginger. These cookies are amazing, chewy-spicy-addictive! I have found a keeper!


Marion April 20, 2015 at 8:41 pm
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Just made your cookies very good. Thank you.


Adrian May 4, 2015 at 12:15 pm

This looks DELICIOUS! I’m always looking for healthy and all natural cookies .. I found some at but this looks like something I’ll have to try!


Josephine May 5, 2015 at 9:08 am
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These are seriously the BEST cookies EVER! Thank you so much for this amazing recipe! I ended up using Brown Rice Flour 1:1 in place of Spelt and they turned out amazing. The batter was really gooey, so I rolled them in organic cane sugar which really helped a lot. They turned out soft and perfect with the ginger chips added in. Thank you!!


Anjali @ Vegetarian Gastronomy December 10, 2015 at 12:39 am

These were delicious! Thanks so much for the easy recipe … perfect for the holidays. They were easy to make, and came out nice and chewy and perfect in taste and texture. These will definitely be made every year in my house!


[email protected] December 18, 2015 at 2:49 pm
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These were the hands down favorite of my vegan cookie baking session!


Virginia December 19, 2015 at 10:02 am

This is not gluten-free!


Candace Sheneman December 19, 2015 at 6:32 pm

Sorry to say but spelt contains gluten so if you have celiac disease like me or a gluten sensitivity stay far away from this cookie!!!


Jessica December 19, 2015 at 9:26 pm

I made these yesterday but I used an egg instead of flaxseed mix and I left out molasses and doubled up on the maple syrup. I also used wholemeal spelt flour because I couldn’t find light spelt flour. My mix was just soo sticky and basically impossible to roll into balls. Is there a way I could fix it so that doesn’t happen? Like maybe adding more flour until its rollable? But would that counteract the flavour at all? Meaning I would have to add more ginger and cinnamon possibly? Or would it be fine?


Kimberly Dykin November 12, 2016 at 9:19 pm
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This recipe is awesome. When I made it my dough was so wet I kept adding and adding flour. Spread a little but still tasted pretty good. Went back and looked at the recipe…I had accidentally doubled the butter And forgot the syrup. If they were that good with my ineptitude I am definitely going to try them the correct way and they will probably be the best ginger cookies ever Thanks for the “foolproof” recipe.


Angela Liddon November 14, 2016 at 4:17 pm

Haha, oh no! These things happen to all of us sometimes, lol. I’m glad the end result was still tasty, Kimberly :)


Maria November 15, 2016 at 10:32 pm
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I made these tonight with sugar on top. I subbed coconut oil and used whole wheat flour instead. I may add more molasses and spices next time, but texture was great.


Krissy November 23, 2016 at 11:22 pm
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Can I substitute almond flour for the spelt flour?


Rosie December 2, 2016 at 10:22 pm

Hi Krissy – I have made this substitution in multiple recipes myself and it should work out fine. The biscuits might be a little crumblier than pictured and more liquid might be needed to hold the dough together. Tell me how it goes – I’m sure I’ll get around to trying it eventually but I would love to hear your experience also :)


Rosie December 2, 2016 at 10:20 pm

I recently invested in some blackstrap molasses for the benefits of trace minerals that a vegan diet sometimes lacks (calcium, iron) and now am discovering all the gorgeous gingerbread-esque recipes that I can whip up using it. This looks like another one I’ll be adding to repertoire. Thanks for sharing Angela!


Alex December 5, 2016 at 9:27 am
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I just made these after I saw your cookie blog post :-) I’ve been wanting to make them for some time now but always forgot about some ingredient. Now I finally had everything together and am now enjoying them with my coffee. They are sooooo good! Perfect texture. Love them. Now I need to go and hide them from cookie monster aka husband!


Angela Liddon December 5, 2016 at 3:09 pm

I’m so glad you enjoyed them, Alex! :)


Taylor December 6, 2016 at 1:43 pm
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I made these this morning in a double batch. Instead of 1/2 cup of oil, I used 1/2 cup applesauce. The cookie dough was more of a thick, wet sticky batter, so I used a melon scoop dunked in water to portion and shape the cookies. Loved them!


Angela Liddon December 8, 2016 at 4:23 pm

Good to know that swap worked out well for you! Thanks for sharing, Taylor.


Alyssa December 15, 2016 at 9:01 pm
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Just devoured 3 of these :)

I used brown sugar, since I didn’t have cane, whole wheat pastry flour in lieu of spelt, and coconut oil instead of the earth balance. My substitutions worked perfectly.


Angela Liddon December 16, 2016 at 3:06 pm

Sounds like you’re enjoying them! ;) Thanks so much for sharing those subs, Alyssa. I’m glad they were a success!


Wendy January 11, 2017 at 1:53 pm

These cookies look amazing. However, nutritional information with recipe would be most helpful.


Nico April 24, 2017 at 8:07 pm

I know I’m *very* late to the comment party here, but just wanted to say these cookies are AMAZING! I made them both as-specified (except with whole wheat flour) and with a little extra cinnamon and dark chocolate chunks — to die for!


Angela Liddon April 25, 2017 at 11:32 am

I’m so glad to hear the cookies are a hit, Nico! Thanks for taking the time to let me know. :)


Peggy July 21, 2017 at 3:52 pm

I realize you posted this years ago, but I made them yesterday for my adult sons – one vegan, one full-on carnivore – and my husband and myself and we all loved them. Next time I will bump up the spices because I like a little more kick in my ginger cookies. The candied ginger is a must and I would probably add a bit more of that ingredient as well.


Angela Liddon July 24, 2017 at 10:40 am

Glad they were a hit, Peggy!


Kara November 19, 2017 at 5:07 pm
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Very good recipe! It’s a keeper.

The only change I made was to sub the cane sugar with brown sugar because I didn’t have any cane on hand. I also chopped the diced candied ginger into small chunks as the pieces from the bag were huge.


Angela (Oh She Glows) November 20, 2017 at 8:28 am

Great tips Kara! Thanks for sharing


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