If you have been on the hunt for a soft, warm ginger cookie recipe that is easy, delicious and 100% plant based, this is the cookie for you.
I use both fresh and dried ginger to capture the zingy-warmth of the ginger from all angles and just love adding an extra sprinkle of sugar over the top for that sparkly holiday feel.
WANT MORE HEALTHY HOLIDAY COOKIES? CHECK THESE OUT:
- Low Carb Ginger Cookies (a slight adaption from this recipe)
- Grain Free Chocolate Peppermint Cookies
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip + Cranberry Cookies
- Gluten Free Chocolate Chunk Cookies
Ingredients
- 2 cups of white whole wheat flour
- 2 teaspoons baking soda
- 1.5 teaspoons cinnamon
- 1.5 teaspoons ground ginger
- 1/4 teaspoon kosher sea salt
- 2/3 cup coconut oil
- 3/4 cup turbinado sugar also called sugar in the raw
- 1 chia or flax egg 1 tablespoon ground flax seed or chia seed + 3 tablespoons water
- 1/4 cup unsweetened almond milk
- 4 tablespoons molasses
- 1 heaping tablespoon fresh ground ginger
- Optional: extra sugar for the top of the cookies
Instructions
- Pre-heat oven to 350 F.
- Line a rimmed baking sheet with parchment paper or a silat mat and set aside.
- In a medium bowl, sift together white whole wheat flour, baking soda, cinnamon, ground ginger, and salt. Gently toss together and set aside.
- In a large bowl combine coconut oil, turbinado sugar, chia/flax egg, almond milk, fresh ground ginger and molasses. Using a hand mixer, blend until well combined.
- Slowly add the dry ingredients to the wet ingredients and continue to blend until you have a thick hearty dough.
- Scoop one tablespoon of the dough into your hands and roll into a small ball. Place on baking sheet and flatten out a bit, continue until you have 12 cookies on the baking sheet.
- Optional (but beautiful + delicious) top each cookie with an extra sprinkle of turbinado sugar.
- Pop into the oven for 10 minutes or until set through and fragrant. Transfer cookies to a wire cooling rack and repeat until all of your cookies are done.
- Store cookies in an airtight container in your fridge for up to 10 days. Enjoy!
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 90mg | Potassium: 54mg | Fiber: 1g | Sugar: 7g | Calcium: 17mg | Iron: 1mg
Comments
Jessica Cacho says
Hello! Made these this morning and they are so yummy! Mine came out quite flat though. What could have caused this? =/
Dani says
Hmmmm, Did you shift or adjust any of the ingredinets?
Kaity O. says
Getting ready to make these on Saturday since I made them last year and LOVED them!!! They were such a hit with my kids and extended family. I let them cool and then sprinkle with powdered sugar!
Dani says
Yay! Enjoy them. Love the idea of finishing them with powdered sugar, so smart!
Joey Dale says
Have you ever substituted the wheat flour with almond flour??
Dani says
I haven’t tried that for this recipe but I bet it could work. Would be curious to hear how it goes if you decide to try it.
Deborah aka DangerousDebs (Poshmark) says
Made these but subbed ripe avocado for the high calorie coconut oil…. also used a regular egg (not a vegan here) and used Date syrup for the molasses to save pts on WW. Also subbed stevia for the sugar as I’m borderline diabetic… they came out delicious! May try subbing almond flour or coconut flour next bake and then more eggs too for the coconut flour. Have lost 100#s on WW and have kept it off! Yay! Your recipes help so much! Thank you for all of your positivity and hard work! Repost many of your videos on fb…. hope it helps!
Bj says
Hello Dani!! These look amazing! I enjoy everything ginger. I’m not a fan of coconut oil would I be able to sub it with say avocado or grapeseed oil? Can’t wait to bake up some
Dani Spies says
Hmmm, I’m not sure those oils would work. I would be more inclined to use a butter based substitute. I would love to hear what you decide to do (and how it goes!).