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