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Home » Recipes » Dessert » Cookies » Vegan Ginger Cookies

Nov 30, 2018(updated November 1, 2021)

Vegan Ginger Cookies

4.46 from 11 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

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
Print Recipe
4.46 from 11 votes

Vegan Ginger Cookies

Course: recipes, vegan, VIDEO
Author: Dani Spies
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 32 servings
Calories: 94kcal

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

Cookies, Recipes, Vegan, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Jessica Cacho says

    December 9, 2020 at 11:53 am

    5 stars
    Hello! Made these this morning and they are so yummy! Mine came out quite flat though. What could have caused this? =/

    Reply
    • Dani says

      December 18, 2020 at 2:34 pm

      Hmmmm, Did you shift or adjust any of the ingredinets?

      Reply
  2. Kaity O. says

    December 17, 2020 at 12:50 pm

    5 stars
    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!

    Reply
    • Dani says

      December 18, 2020 at 9:58 am

      Yay! Enjoy them. Love the idea of finishing them with powdered sugar, so smart!

      Reply
  3. Joey Dale says

    December 9, 2021 at 2:58 pm

    Have you ever substituted the wheat flour with almond flour??

    Reply
    • Dani says

      December 12, 2021 at 6:40 am

      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.

      Reply

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Hi, I’m Dani.

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