Making the perfect vegan chocolate chip cookie has kind of been a thorn in my side for just about..forever. Ok not forever because obviously pre-vegan things were a lot easier. But really, I wanted to find a recipe that was foolproof, easy to replicate and easy to double (because why wouldn’t you double cookie dough?!). I’ve gone through a lot of trials and tribulations, ending up with too puffy of a cookie (too much liquid), too runny and crunchy/hard (too much coconut oil) or either just plain gross. I can always tell right when I fold in the final ingredients if that batch of vegan chocolate chip cookies is going to be a home run or a fail, just by the texture of the dough. I’ve had a few tries where the dough didn’t even make it to the oven, because I knew the baking time and frustration when I eased the cookie sheet out of the oven, just wasn’t worth it. All of that being said, these maple ginger cookies were a total success, right from the start. I could tell as soon as I started folding in the ginger pieces and chocolate chips, these cookies were going to be the base of my favorite vegan chocolate chip cookies. Win!
I used a combination of my recipe from my pumpkin gingersnap cookies and a few pieces of a pretty successful chocolate chip cookie recipe to make these ginger-y cookies and the combination ended up being one of my favorite cookies yet. The addition of maple syrup only seemed natural, since fall/winter months have me basically consuming it by the gallon and darker sweeteners just seem to have the vibes of Christmas time (i.e. gingerbread cookies! Make them into little men and call it a day). I used good ol’ regular maple syrup from Trader Joe’s in this batch, but I’m guessing a certain fancy, boozy syrup that I picked up while visiting Boston would do just fine in them too. Make sure you get the crystallized ginger for folding into these chocolate chip cookies, the regular root stuff just isn’t right in this case. I found mine in the candy aisle at Whole Foods, but I’ve also gotten a great quality product from Penzey’s. If you are looking for an addition to your weekend plans, this is it!
I forgot to mention, I made these as part of participating in the Great Food Blogger Cookie Swap! I received some awesome cookies and had fun sending them in the mail, so if you are looking to get involved, do it next year for sure. It was so awesome getting packages in the mail filled with cookies and not something boring I ordered from Amazing Prime (like hairspray or contact solution).
Previously on Heart of Baker
One Year Ago: Kitchen DIY: Homemade Vegan Sprinkles
Two Years Ago: Chocolate Dipped Vanilla + Chocolate Waffle Cookies
Three Years Ago: Chocolate Crinkle Cookies
Ginger Maple Vegan Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 1x
- Category: Cookies
Description
Vegan chocolate chip cookies with a ginger kick and sweetened with pure maple syrup! Easy and quick to make for all your vegan baking needs.
Ingredients
- 1/2 cup plus 2 tablespoons whole wheat flour
- 1/3 cup all purpose flour
- 1 1/2 teaspoons baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon fine grain sea salt
- 1 tablespoon cornstarch
- ½ cup olive oil
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 teaspoon almond extract
- 2 tablespoons candied ginger
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flours, baking soda, powder, spices, salt and cornstarch. Set aside. In a small bowl, whisk together the olive oil, brown sugar, maple syrup, and extract. Add the olive oil mixture to the dry mixture and stir until no streaks remain (you can also use a stand mixer fitted with a paddle to combine the dough). Fold in the ginger and chocolate chips.
- Scoop by the tablespoon onto the prepared baking sheets and bake for 10-12 minutes, until golden brown on top. Make sure you don’t overbake them!
Sara @ Cake Over Steak says
These sound absolutely PERFECT!! I love everything about them. I’m currently working on my personal chocolate chip cookie recipe, so I feel your pain. I’m guessing you’ve tried the ones from the Ovenly cookbook? They’re vegan, really easy AND delicious. The recipe is on Food52. But I can’t wait to try your maple-y, gingery version!! yuuummmm
The Frosted Vegan says
UM NO I haven’t but I need to right now!!! Ok now I know what I’m doing today 🙂
Heartbeet Kitchen (@amanda_paa) says
oh so perfect, girl! and i totally know how that can be when you are trying a new cookie dough or anything baking and it’s either going to work or not. same thing happens when i’m trying to make something gluten-free! i love the use of maple syrup to make them a little softer, which i do it my chocolate chip cookies too. but the addition of ginger – love it! xo
The Frosted Vegan says
Maple syrup is so good for that! Oh man, I’ve tried a few GF things and they are difficult!
whiskandshout says
These chocolate cookies look amazing- I love the maple and ginger 🙂 Pinning!
The Frosted Vegan says
It’s such a good holiday combo!
Tessa | Salted Plains says
Ohh, these look excellent. Cookie dough is one of the most frustrating things to get right, I find. But when it works, it’s SO worth it! Candied ginger is one of my weaknesses. I already know I’m totally in trouble with these cookies!
The Frosted Vegan says
YES! I always think it’s going to be perfect, but then when you go to scoop them out it’s sometimes like ‘UGHHHH’. You know what I mean, right? haha!
tworedbowls says
I can’t get over those perfect crackled tops!!! These look like everything I want in chocolate chip cookies. So dreamy.
The Frosted Vegan says
Ahh thanks dear! They are basically my favorite. My hubby doesn’t love ginger, so I’m keeping them all to myself 🙂
isahappyvegan says
I just made these and they don’t look as pretty as yours are but they taste delicious!
The Frosted Vegan says
I’m so glad they are delicious! Sometimes looks don’t matter when it comes to cookies, right?
Rachel @the dessert chronicles says
SO happy that I just stumbled across your site! Everything looks incredible and I am especially dying to make these cookies!
The Frosted Vegan says
Thank you for the sweet words Rachel! Enjoy! 🙂
Cate says
Just made 4 dozen of these for coworkers cookie exchange. They came out perfectly crinkly delicious. New favorite!
The Frosted Vegan says
That makes me so happy!! xo
Celina says
Is there any sub for the olive oil? Would plain vegetable oil be ok? 🙂
Heart of a Baker says
Yes! Any neutral oil would be fine!
Julie says
I just made these for my vegan daughter. Its soooo hard to find recipes that actually taste good. This one is a major keeper. Vegan or not…wonderful mix of flavors and texture. I will be fighting her for these. I found at Walmart a brand called “Enjoy Life.” They are mini vegan chocolate chips and I am always looking for new ways to use them. I will look no futher. Thank you for coming up with this perfect recipe.
Heart of a Baker says
I’m so happy to hear that! Enjoy Julie!
Lauren @ Lauren Caris Cooks says
I’ve just made these for the second time, they are DELICIOUS!! I’ve shared them with tons of my non vegan friends and they all love them! Thanks for the great recipe!
Heart of a Baker says
ah that makes me so happy to hear! xoxoxo
Nicole Whittington says
Are the measurements correct? The dough is very soft, and the cookies spread flat in the oven. Seems like needs more flour?
Nicole whittington says
Flavor is delicious though. Love the olive oil, ginger and chocolate combo. Complex and not too sweet. I double checked all my measurements so not sure what went wrong.
Heart of a Baker says
Hi Nicole,
The measurements have been triple tested, so they should work just fine. Sometimes a brand of olive oil can vary, a bit more flour may be needed!
Aria says
My dough turned out too oily. I will try adding a tbsp more AP flour. Do you think freezing the dough will help the oily cookie dough from spreading too much?
Heart of a Baker says
Yes, freezing would definitely help! It sometimes depends on your weather too, if it’s warm outside the dough can become oily as well.
Aria says
Thank you I ended up adding another cup of AP flour and they were fine after chilling in the freezer 30 minutes. Must be the humidity and warm weather now 🙂
Heart of a Baker says
I bet it is! I’m glad they turned out!
Liz says
Just made these and the flavours are spot on – just what I was looking for! Fortunately some instincts kicked in and I added an additional 1/2 cup of flour as the dough was quite wet. The cookies spread quite a bit even still but had I not, I would’ve had one giant cookie! I followed the recipe to the letter otherwise.
★★★
Heart of a Baker says
Thanks for your feedback, Liz! The recipe has worked every time for me as written, but I’m glad your changes worked out too!
Kristen says
I’ve been baking these cookies for years and they turn out perfect every single time. My family is not a huge fan of ginger so I usually leave it out. I wanted to comment and just say that this is my go-to chocolate chip cookie recipe, I’ve yet to find anything better. Thank you for such a nice recipe!
★★★★★
Heart of a Baker says
Ah thank you! So so happy to hear!