vegan ginger cookies

These vegan ginger cookies are super crunchy and made in a 'gingersnap' style for a perfect holiday cookie. Packed with ginger flavor.

Vegan Ginger Cookies

Vegan Butter ((56 grams))

Light Brown Sugar ((200 grams))

Unsulphured Molasses ((60 milliliters))

tsp Vanilla Extract

All Purpose Flour ((250 grams))

tsp Baking Soda

Salt

tsp Ground Ginger

tsp Ground Cinnamon

tsp Allspice

tsp Ground Cloves

2-3 Tbsp Non-Dairy Milk

White Granulated Sugar ((50 grams) for rolling)

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside. 

Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in.

Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.

Add the dry ingredients to the wet and stir in by hand until crumbly.

Add 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another 1 Tbsp non-dairy milk. Only do this if you really need it though.

Break off pieces of the dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from the batch.  

Roll the balls in white granulated sugar and return to the parchment lined tray. 

Flatten the cookies with a fork.

Bake in the oven for 12 minutes. If you want more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don't burn. 

The cookies will be soft when they come out the oven. Allow them to cool and firm up directly on the tray before moving them. 

Vegan Ginger Molasses Cookies made in just one bowl with our homemade flax egg recipe are the perfect holiday treat.

1.5 tbsp ground flaxseeds (or egg replacer of your choice)

/ 250 g powdered sugar

tsp vanilla extract

2-3 tbsp gingerbread spice mix

molasses

tsp baking soda pinch of salt

flour

Prep flax egg

Prepare flax egg. Mix together ground flaxseeds with 6 tablespoons of water. Let stand for 5-10 minutes, until thickens.

Add wet ingredients to bowl and mix

Add butter to a bowl, and using an electric whisk start to mix on low. Add sifted sugar, and mix until combined. Add vanilla, spice mix, molasses, baking soda, and salt, and keep on mixing, until creamy and well combined.

Add flour (dry ingredient)

Start adding flour, 1/2 cup at a time, until everything is completely combined.

Cover dough and let chill in fridge 

Cover dough and place in the fridge for at least 1,5 hours, but ideally overnight.
After the chilling time, preheat the oven to 400 F/200 C.

Bake cookies

Scoop the dough into 2 tablespoon portions (a mini ice cream scoop works best for this). Roll into small balls, and place on a baking tray, leaving some space between them. Work in batches, if needed.
Bake for 8-12 minutes, or until golden brown and the edges are crispy. Allow them to cool slightly, then transfer them to a cookie rack to cool completely.
Cookies are best on the day of baking, but your can store any leftovers in an airtight container for a couple of days.


These vegan molasses cookies are made with coconut oil and have the best ginger-molasses flavor with hints of cinnamon. These cookies are so chewy and soft and they have no butter in them! They are sweetened with applesauce for an extra moist texture and are absolutely perfect for the holiday season.

Vegan Molasses Cookies

whole wheat pastry flour (or white whole wheat flour)

baking powder

ginger

salt

coconut sugar

coconut oil (solid)

applesauce

vanilla extract

cinnamon (or ginger)

Preheat oven and grease pan.

Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.

Whisk dry ingredients.

In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.

Cream oil and sugar.

In a large bowl, use an electric mixer to cream together the coconut oil, coconut sugar, applesauce, and vanilla extract until smooth and creamy.

Add dry ingredients to wet ingredients and combine.

Add the dry ingredients to the wet ingredients in small increments and mix on low speed until combined. Don&#39;t overmix! Scrape down the sides of the bowl as necessary. A dough will form.

Stir sugar and cinnamon topping.

In a small bowl, stir together the coconut sugar and ground cinnamon for rolling the cookies.

Scoop cookie dough and roll in sugar.

Use a small cookie scoop to scoop out cookie dough into balls. Roll them in the cinnamon sugar topping and place on the baking sheet 2 inches apart.

Gently flatten cookies.

Use your hands or the back of a spatula to gently flatten the cookies on the baking sheet. This will help them spread while baking.

Bake cookies and let cool.

Bake the cookies for 15-16 minutes or until the tops have started to crack and the edges are set. Let them cool on the baking sheet for 10 minutes before moving to a cooling rack. This helps them set up.

Top 3 vegan ginger cookies recipes from across the web

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Vegan Ginger Cookies

Vegan Molasses Cookies

Top 3 vegan ginger cookies recipes from across the web

The most viewed vegan ginger cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Ginger Cookies

Vegan Ginger Cookies

Vegan Molasses Cookies

The most viewed vegan ginger cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine