Perfectly soft vegan ginger cookies that are perfect for frosting, or by themselves! So easy to make and great for the holiday season.
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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
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 thatginger-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!
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.
Soft Vegan Ginger Cookies
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 16 1x
- 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
- Preheat oven to 350 degrees F. Line 2 rimmed baking sheets or cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the olive oil, maple syrup, brown sugar, ground flax seed, and water. Mix together until no flour streaks remain.
- 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.
- 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
Jan Thompson says
These look very easy and delicious!
Barb says
I want mine warm, but hold the frosting. I want to just enjoy the gingery flavor! 🙂
Heart of a Baker says
Yes, so agree!
Abigail McElroy says
Can these be made with part whole wheat flour?
Heart of a Baker says
Hi Abigail! I haven’t tried making it with whole wheat flour, but it would probably work!