Vegan Ginger Cookies (plus video)

Hello friends! Today we are making these amazing Vegan Ginger Cookies, they are thick, chewy, soft baked, gluten-free, refined sugar free, with paleo option! This is the perfect treat for fall and holiday baking!

These are super EASY cookies to make. One bowl, mix everything together, scoop, roll, bake! Done!

You can check out my son Luke and I baking these cookies together on the video! Also go to my Youtube channel to check out some more of my baking videos!

Check out that texture! Seriously phenomenal! I was so addicted to these cookies I baked 3 batches of them, well, for the sake of recipe testing 🤭, and also because I used them in another recipe. They became the crust of this delicious Vegan and Paleo Pumpkin Cheesecake.

I love my cookies to be chewy, so that’s how I made these Vegan Ginger cookies: thick and soft.

You can also make these Vegan Ginger Cookies crispy if you would like.

To do that, simply make them flatter, and bake them for a couple of minutes longer. Then, ta-da! Crispy ginger cookies it is! And make sure not to store them in an air-tight container, just keep them in a bowl, covered on the counter. If you seal the container, they will return to softness, which is not all bad, not in my opinion at least.

How to make Vegan Ginger Cookies with molasses

Like I said, these cookies are super easy to make.

Here are the ingredients you will need:

• Nut butter (I used almond)
• Molasses
• Coconut oil
• Aquafaba (or flax seed egg, or egg)
• Vanilla extract/paste
• Almond flour
• Coconut flour
• Coconut sugar
• Cinnamon
• Ginger
• Cloves
• Baking soda
• Salt

And that’s it! Basically just put it all in the bowl at the same time and mix it (and you will see that my 3 year old did just that lol). Or you can do a wet/dry method.

Mix all wet ingredients together.

And then add dry ingredients in.

Then, mix until you form a delicious dough.

Now that the dough is ready, use a cookie scoop to form small balls. Place them on the baking sheet lines with parchment or silicone mat.

Now, to make the cookies prettier, roll them between your hands.

You don’t necessarily need to do this, but it will make the cookies retain a cuter shape when they bake. Also, it will help with the next step, which is to coat the cookies in coconut sugar.

That’s another step that you don’t necessarily have to do. I baked a batch without doing this, and they came out just as fabulous.

Then, using your fingers, gently flatten out cookies. If you want crispier cookies, flatten them until they are about 1/4″ thick. So you might also want to scoop them smaller if that’s the case.

Now, you can bake them straight away, or place them in the fridge while the oven pre-heats, which will make sure all the fats in the cookies are a bit hardened up before they get baked, which ensures the cookies will have a better structure and shape.

Tips on how to make these delicious Vegan Ginger Cookies

• Sift the dry ingredients, or at least the almond flour, before adding to the wet ingredients, because sometimes the almond flour can be quite lumpy, and you don’t want lumps of flour in your cookies, do ya?
• To make this recipe paleo/vegan: you can replace the aquafaba in the for 1 flax egg. To make the flax egg, mix 1 tablespoon of flax seeds with 2 tablespoons of warm water and let the mixture sit for 10 minutes.
• To make this recipe paleo: you can replace the aquafaba for 1 large egg, in which case the recipe would no longer be vegan.
• Bake the cookies until they are just baked, but are still soft, this will ensure very chewy cookies.
• However, if you want crispier cookies, bake them a couple of minutes longer.
• Let them cool down before enjoying, specially if you chose to make them soft.

This recipe was adapted from Erin Lives Whole paleo soft baked gingersnap cookies!

Here are some other cookies you might be interested in trying:

• Vegan Chocolate Chip Cookies with Pistachios
• Matcha Vegan Oreos
• Vegan Brigadeiros (vegan truffles) (paleo/vegan)
• Chocolate Chip Cookie Cupcakes (paleo/vegan)
• Peanut Butter vegan truffles
• Vegan Cookie Dough Bars

Thank you so much for reading my blog, and for all the support! If you make any of my recipes, make sure to tag me on instagram since I love seeing what you make!!

Have a beautiful day!

Vegan Ginger Cookies

Camila Hurst

This is a recipe adapted from Erin Lives Whole, from her paleo soft baked gingersnaps. These cookies are chewy, thick, and hard to resist.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American, vegan

Servings 10 cookies

Calories 90 kcal

Ingredients

  

Ginger Cookies

• 1 cup almond flour
• 1/3 cup coconut flour
• 1/4 cup coconut sugar or brown sugar*
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 cup almond butter or any nut butter
• 1/4 cup coconut oil melted
• 1/4 cup molasses
• 3 tablespoons aquafaba*
• 1/2 teaspoon vanilla extract

To roll cookies

• 1/3 cup coconut sugar

Instructions

 

• Sift together the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, cloves. Set aside.
• Whisk together the coconut sugar, almond butter, coconut oil, molasses, aquafaba, and vanilla.
• Add sifted dry ingredients to the wet mixture.
• Fold with a spatula until combined.
• Form cookies into balls using a cookie scoop. Roll them between your hands to make them round.
• Roll them around the coconut sugar.
• Place them in the baking sheet.
• Flatten the top slightly with your hands.
• Place cookies in the fridge while you pre-heat the oven.
• Pre-heat the oven to 350F.
• Bake cookies for about 10 minutes.
• They should still be soft when you take them out of the oven.
• Let them cool, and enjoy.

Storage

• Store these Vegan Ginger Cookies in an airtight container for up to 4 days at room temperature.

Notes

*You can use brown sugar instead of coconut sugar, but then it won’t be refined sugar free, or paleo.

**To keep paleo, use flax seed egg instead of the aquafaba. How to make flax egg: mix 1 tablespoon of flax seeds with 2 tablespoons of warm water and set aside to thicken for 10 minutes.

***Also, you could substitute the aquafaba for 1 egg, in this case the recipe wouldn’t be vegan any longer.

****To make these cookies crispy, make them smaller, and flatten them out until they are very thin, about 1/4” thick. And increase baking time by 2 minutes or so, until they are a deep brown, but take care not to burn the cookies. If you place them in the airtight container they will soften back up, so leave them in a container covered with a towel or a loose plastic to make sure they stay crispy for the next couple of days.

Keyword cookies