Gingerbread Cookies (Dairy-Free / Vegan)

Today, I am delighted to share my first post for the Suma Blogger’s Network  I’m sure a lot of you will have already heard of Suma or seen their products in your local health food stores. Suma are the UK’s largest independent wholefood wholesalers of vegetarian, vegan, fair trade, natural and organic produce.  Suma operates as a workers’ cooperative which means that the business is jointly owned and managed by the staff. Everyone is paid the same and they collectively do all the jobs that need doing, whatever they happen to be.

Suma-Bloggers-Network-LogoI love everything that Suma stands for, so when they invited me to become one of the first twelve bloggers in their new network, I was more than delighted to accept! Intrigued to find out who else is involved? Click on this page to check out their profiles (you’ll see I’m in good company!)

Every other month we’ll be sharing a recipe using one or more products from Suma’s product range. We’ll post the recipes on our blogs, and share them via Facebook, Twitter and a dedicated Pinterest board.

This month, I’m sharing a recipe using one of my all-time favourite ingredients and ‘super’ foods…. Blackstrap Molasses!

Meridian Blackstrap Molasses_740g

As you might know, Blackstrap is the dark, thick liquid that remains after sugar cane is processed to make refined sugar. While the end product – white sugar – has no nutritional value whatsoever, the molasses that gets left behind after extraction is literally brimming with nutrients. It’s rich in vitamin B6 and minerals, including calcium, iron, magnesium, potassium, manganese and selenium. Historically, this byproduct of sugar production has been used to feed livestock, while humans consume the empty calorie, unhealthy white sugar. Crazy eh?

Blackstrap Molasses from Wikipedia


Flavour-wise, Blackstrap is rich and bittersweet. To me, it has a liquorice-like flavour which, I guess, is one of those flavours that you either love or hate. If you have Blackstrap lurking at the back of your cupboard, then this recipe might just tempt you to dust off the jar and give it another try. The Blackstrap adds a wonderful depth of flavour and colour to these ginger cookies, but it’s not overpowering at all.

Gingerbread Cookies | Bit of the Good Stuff #vegan

For the dry sweetener, you can use unrefined caster sugar or coconut sugar. I prefer the latter as it’s low GI (which helps to keep blood sugar levels balanced), plus it contains B vitamins and a range of minerals, including potassium, magnesium, zinc and iron. I also love its caramel-like flavour.

Feel free though to choose whatever sweetener suits your personal tastes and preferences. I prefer the coconut sugar cookies, ‘M’ prefers the cane sugar ones (which are slightly sweeter), and Lil’ L says he can’t really tell the difference and loves both!

Gingerbread Cookies | Bit of the Good Stuff #vegan

These cookies have been tried and tested many times over with my family and friends, and they’ve received a big thumbs up from everyone. I’ve been asked numerous times for the recipe and my standard reply is ‘sure, I’ll post it on the blog’. Well, it’s high time I kept my promise! Here it is…

NOTE: Recipe updated 25 March 2019 to bring it into line with the ‘Gingerbread Cookies’ recipe in the Bit of the Good Stuff Cookbook


Makes 12 cookies
Hands-on time: 15 minutes    Ready in: 35 minutes

70g / ⅓ cup unrefined cane sugar or coconut sugar
50ml / ¼ cup organic rapeseed (canola) oil (or other neutral flavoured oil)
65g / 3 TBSP black treacle (molasses) or Blackstrap molasses
22g / 1½ TBSP soya or almond milk
½ tsp vanilla extract
120g / ¾ cup & 2 TBSP fine wholemeal (whole wheat pastry) flour or chapatti flour
1 – 1½ tsp ground ginger
½ tsp ground cinnamon
pinch of ground nutmeg
¼ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
¼ tsp salt

1. Preheat the oven to 200C (180C fan) / 400F. Line two baking sheets with non stick baking paper.

2. Place the sugar, oil, molasses, milk and vanilla extract in a bowl and whisk with a fork until smooth and fully combined.

3. Place the flour, spices, baking powder, bicarbonate of soda and salt in a separate bowl and stir through. Tip half the dry ingredients into the wet ingredient bowl and stir to combine. Add the remaining dry ingredients and keep stirring until the mixture comes together in a firm dough.

4. Scoop slightly rounded tablespoons of dough and arrange six on each baking sheet. With damp hands, press the dough into a thin cookie shape.

5. Bake in the centre of the oven for 9 minutes, or until dry to the touch. (The cookies will still feel soft, but they firm up as they cool).

6. Leave the cookies on the baking sheets until they are firm, then use a thin spatula/slotted turner to remove them from the baking paper and transfer to a wire rack.

7. When completely cool, store in an airtight container where they will keep for a couple of weeks. They also freeze well. Leave at room temperature for about 10 minutes before serving.

Freshly baked, the cookies should be lightly crisp on the outside with a soft, chewy centre. They go softer and chewier over time, but are just as delicious!

I did a few trials with different quantities of Blackstrap. If you add more, the flavour is still amazing but the cookies spread a lot on the baking sheet and are flatter (‘M’ calls them ‘ginger coasters’!)

If you have any black treacle (aka molasses) leftover from Christmas cakes and puddings, you can use it in these cookies instead of the Blackstrap.

All TBSP mentioned in the recipe are level tablespoons.


I just need to work out how to make a gluten-free version now, so no one misses out! Any tips from the GF experts would be greatly appreciated! 😉

Gingerbread Cookies | Bit of the Good Stuff #vegan

 Enjoy! xx

Are you a fan of Blackstrap molasses? If so, what’s your favourite way to use it?

Disclaimer: I received some Suma’s products to use for recipe development but, as always, all opinions expressed are my own.

24 thoughts on “Gingerbread Cookies (Dairy-Free / Vegan)

  1. I love ginger cookies and these look delicious! I also think they would be easy to make gluten free! Suma have been around for ages – they were one of our only source of vegetarian foods years ago when we went vegetarian. I may contact them to see if they would like a gluten free blogger in their network!

  2. BTW, just use Dove’s farm flour mixed with a little oat flour to make GF. I’m sure it will work. If I make them, I’ll let you know how they turn out!

    1. Okay… when I’m feeling brave I’ll give it a try 😉 I’ve got their plain flour & brown bread flour. I might try the latter first x

      1. I’m still working to improve on the lemon cake – I think gluten free & vegan cakes work much better as muffins or cooked in sandwich cake tins. My chocolate cake and coffee & walnut cake work perfectly (both on the blog from 2011).

        1. Yes please do! I love seeing pics… even of half eaten cookies lol! You could post the photos on my FB page or share on Twitter xx

  3. Oh Sharon, these look delicious! And I’ve got some coconut sugar sitting in the cupboard waiting for me to use it so I’ll definitely be making these this weekend. x

  4. We love coconut sugar, the flavour is so caramel like and rich. I use it a lot in my baking. I may have to try a gingerbread version of these. My son is obsessed with gingerbread people 🙂

  5. Congrats on being a part of the Suma network! I hadn’t heard of Suma, but it sounds like a truly special company.

    I also wasn’t aware of all the info on blackstrap molasses- an ingredient I don’t often use, probably because I don’t know much about it.

    But thanks to this post, I’ll try and incorporate it a bit more! It seems so silly that we use the terrible white refined sugar, and leave this amazing product behind.

    Your cookies look super yummy! I love gingerbread flavour, and I think coconut sugar and molasses would be the perfect partners in these!

  6. these biscuits look really good – I have a favourite gingerbread biscuit recipe that I always use wither blackstrap molasses or treacle in but these look more like gingersnaps – though chewy which I know would be most welcome here. I use molasses in other cakes and savoury sauces but it the gingerbread is the reason that I always have some in the cupboard

  7. Oooooo I actually just tried another ginger & molasses recipe last week that I had found. The flavour combination is marvellous! 🙂

  8. Congratulations Sharon on being part of the Suma Blogger’s Network and thank you for introducing an independent business – I’m not sure, I might have seen their products before since there are bunch of health food stores in Europe I stopped by. Wow, I want to try your freshly baked ginger cookies, they look soo good! I love ginger’bread’ cookies with the sugary top and coconut sugar is the best! Pls let me know how the GF version goes! I’ve had molasses before and hardly use it anymore, but I would use the blackstrap molasses to make anything! Sometimes I use it for Asian sauces.

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