Vegan Ginger Cookies

Soft+Chewy Ginger Cookies

Winter is unofficially here. I say unofficially because winter doesn’t really start until December 21st, but here in North Carolina we’ve already had our first winter storm. Last weekend I finished off my last bit of pumpkin (another sign that winter is here).

I made some pumpkin spice oatmeal and a creamy smoothie with banana, pumpkin, cranberries, cashews, almond milk, and pumpkin pie seasoning. It was totally random and was made on a whim, but it was perfection!

Vegan Ginger Cookies

Since the snow was on it’s way last weekend and I knew I’d likely be in the house for 3 days, I figured this was the perfect time to bake some holiday cookies (yet another sign that winter is here). I’d never made ginger cookies, but I knew that if I made them they HAD to be soft! Ginger snap cookies never appealed to me and I’ve always had a preference for soft cookies.

Vegan Ginger Cookies

These ginger cookies… omg. Not only will they fill your home with an amazing ginger aroma, but they taste amazing as well. They’re perfectly soft and only take 10 minutes to bake!

Vegan Ginger Cookies

These ginger cookies were so good, I had to get rid of them. FAST. I thought this might happen, so I strategically made them on a Monday (a snow day) so I could take them to work the next day to share with my coworkers. 

They may have thought I was being generous, but I was really looking out for my own best interest. I knew that if I left those cookies at home, there would be a problem. I would have DEMOLISHED those cookies! QUICK! 

I can say without a doubt that I’ll be making another batch of these again, VERY soon. One of my coworkers has already requested an order of her own! I think these would make excellent Christmas gifts too!

Give these ginger cookies a try and let me know what you think in the comments below! I know you’ll love them too! 

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Vegan Ginger Cookies
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5 from 3 votes

Soft + Chewy Ginger Cookies

Soft and chewy vegan ginger cookies that are easy to make, delicious and the perfect holiday treat!
Course Dessert
Cuisine American
Keyword Cookies, Ginger
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup softened vegan butter (I used Earth Balance)
  • 1 cup brown sugar
  • 1 flax egg (1 tbsp ground flax seeds+2.5 tbsp water mixed and chilled for 10 min in the freezer)
  • 1 tbsp water
  • 1/4 cup molasses
  • 1 tbsp white sugar

Instructions

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  • In a large bowl, beat the brown sugar and butter until light and fluffy with a hand mixer. Then add in the flax egg, water, and molasses.
  • Add in the dry ingredients with the butter mixture and beat until well combined and a dough has formed.
  • On a pan lined with parchment paper, shape dough into one inch balls or use a cookie scoop to maintain consistency. In a small bowl, lightly roll each ball in the tablespoon of white sugar (I only dipped one side) and space equally on the pan.
  • Bake for 10 minutes, then transfer the cookies with the parchment paper to a cooling rack.
  • Once cooled, eat and enjoy! Store leftovers in an airtight container.

Notes

Adopted by One Little Project.

 

14 Comments

  1. Lyndsey Campbell

    5 stars
    These are so good! I made them on a whim because I had all of the ingredients on hand, except the molasses. I substituted the same amount for maple syrup and they came out great! So easy and quick! Thank you!

  2. 5 stars
    I didn’t have vegan butter so I made the cookies with softened coconut oil instead. I’m not sure what how they are supposed to turn out, but the dough was pretty crumbly so I had to work a little to shape them. Regardless, they were delicious with the coconut oil!

    • Hey Em, thanks so much for trying out this recipe! I’m glad that the coconut oil was able to work as a good substitute!

  3. Was I supposed to flatten prior to putting in oven? I rolled them, sugared them, and left em round. They did not spread like in your photo. Hmm…

    • Hey Jessica. Nope! You shouldn’t have had to flatten them prior to baking. I rolled mine into balls and they naturally spread in the oven. Did you happen to make any substitutions? It’s possible that there may have been too much flour added (perhaps from packing it into the measuring cup), instead of spooning it in or pouring + leveling. Did you use enough vegan butter? Adequate oil also helps to make cookies spread.

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  5. What can I use in place of the flax egg? Applesauce?

    • Hi Mary, I haven’t tried subbing applesauce in a cookie recipe so I can’t say for sure if that would work. If you have chia seeds, I’m more confident that those would work as a better alternative. If you try applesauce, please let me know how it goes!

  6. 5 stars
    These are amazing!! They are perfectly soft and fluffy. I did make a few substitutions that worked well. I used softened coconut oil instead of the vegan butter, a chia egg instead of flax egg, and I just hand mixed it rather than a hand or stand mixer. Thanks for the recipe.

  7. Hi Desiree!
    So I did use applesauce in place of the flax egg and also used maple syrup in place of molasses and the cookies were a hit!!

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