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vegan chewy ginger cookies in a plate

Vegan Ginger Cookies

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

Course Dessert
Cuisine American, vegan
Keyword cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10 cookies
Calories 90 kcal
Author camila


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


  1. Sift together the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, cloves. Set aside.
  2. Whisk together the coconut sugar, almond butter, coconut oil, molasses, aquafaba, and vanilla.

  3. Add sifted dry ingredients to the wet mixture.
  4. Fold with a spatula until combined.
  5. Form cookies into balls using a cookie scoop. Roll them between your hands to make them round.
  6. Roll them around the coconut sugar.
  7. Place them in the baking sheet.
  8. Flatten the top slightly with your hands.
  9. Place cookies in the fridge while you pre-heat the oven.
  10. Pre-heat the oven to 350F.
  11. Bake cookies for about 10 minutes.
  12. They should still be soft when you take them out of the oven.
  13. Let them cool, and enjoy.


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

Recipe 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.

Nutrition Facts
Vegan Ginger Cookies
Amount Per Serving
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.