Soft Vegan Ginger Cookies

Perfectly soft vegan ginger cookies that are perfect for frosting, or by themselves! So easy to make and great for the holiday season.

vegan ginger cookies on a silver rack with a glass of milk and cup of flour on blue background

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands who make this space possible!

Bag of flour with pile of ginger cookies and glass of milk

Well here we are, made it to the other side of Christmas! Whether your style is a large family gathering, small to-do, or anything else in-between, I think it’s true that we all love one thing about this time of year…the FOOD. I really love that there are things specifically reserved for this time of year, like my grandma’s cheeseball recipe, making cutout sugar cookies with my dad, and doing our yearly lasagna for dinner tradition (which is more common than I thought it was!).

pile of ginger cookies on silver rack

One thing that I’ve never gotten into, but kind of wish I had the patience for, is making gingerbread houses! I mean, A Cozy Kitchen made a KILLER one and I’m thinking uhhh, I don’t even have the patience to properly frost a cake more than once a year! But, I do have the patience for vegan ginger cookies that are soft, easy, and SO so perfect for cutting out into little gingerbread men or slathering with vegan frosting. I’m actually not one to spring for the gingerbread, especially since they’re usually rock hard, don’t taste great, and lack a little extra oomph to them. BUT, this version fixes all of those problems. Perfect, easy, and full of oomph!

stack of ginger cookies on silver rack with cup of flour and glass of milk

How to make vegan ginger cookies

  • One of the BEST things about this recipe is that it doesn’t require fresh ginger! I almost never have it on hand, so I wanted something that would come together with ingredients I always have on hand, but still pack that ginger-y punch.
  • Make sure to whisk your dry ingredients! This is going to prevent that clumping situation that is NO fun when you get a mouthful of baking soda or too much ginger in one cookie and not enough in another. You know what I’m talking about and it’s NOT fun.
  • Use good flour! I know this seems kind of like a given, but using good flour is going to give you a more consistent, even result. I also think that when a cookie doesn’t have a ton going on in it, each ingredient is super important. My favorite is Bob’s Red Mill Organic Unbleached All-Purpose Flour for ALL my baking. Hands down, the best!
  • Watch your bake time! The dough for these vegan ginger cookies is already on the brown side, so they aren’t going to brown up like other cookie doughs. Pull these out before you think they’re totally done, or else you’re going to end up with overdone cookies!
pile of ginger cookies with cup of flour and bag of flour on blue background

And that’s it! These are actually pretty easy and don’t require anything special to make them, so you could whip them up in time for a party or celebration and let them cool for a bit before packing up and serving. I’ve also topped these with both vanilla or chocolate frosting and they are equally as delicious.

stack of ginger cookies with cup of milk and cup of flour
Print

Soft Vegan Ginger Cookies

  • Author: Heart of a Baker
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 33 minutes
  • Yield: 16
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Perfectly soft vegan ginger cookies that are perfect for frosting, or by themselves! So easy to make and great for the holiday season.


Ingredients

  • 1 cup plus 2 tablespoons Bob’s Red Mill Organic All-Purpose Unbleached Flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 ground cinnamon
  • 3 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground flax seed
  • 3 tablespoons water

Instructions

  1. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets or cookie sheets with parchment paper and set aside. 
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. 
  3. Add the olive oil, maple syrup, brown sugar, ground flax seed, and water. Mix together until no flour streaks remain. 
  4. Scoop out dough by the tablespoon, placing onto the prepared baking sheets. Space the cookies apart evenly, placing a max of 12 cookies onto each baking sheet. 
  5. Bake for 11-13 minutes, until edges look crispy and tops feel firm when touched. Allow to cool slightly before serving. 

Notes

  • These cookies can be stored and kept in a sealed container for up to a week. 

Keywords: vegan cookies, cookies, vegan dessert, ginger, holiday

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