Vegan ginger cookies are slightly crispy on the outside, soft and chewy in the middle. Filled with holiday spices for a warming cookie that’s made in one bowl and ready in just 20 minutes!
This recipe was originally published in December 2018. It has been updated for content and photos.
The holidays are a fun time for baking, but with so many sweets, it’s nice to have a delicious cookie option that’s a little healthier in the mix. right?
I’m pleased to say that these vegan ginger cookies fit the bill! They’re healthier than most, but they’re so incredibly scrumptious that you’d never guess!
Now that’s a perfect cookie!
Why you’ll love them!
- Easy to make! Just one bowl, just 20 minutes, and just 7 ingredients needed, plus an optional 8th.
- Unlike your classic gingerbread cookie, these require no chilling time, no stretching dough, and no cookie cutters. Just easy, peasy, goodness!
- Filled with warming holiday flavours that will bring in all the Christmas cheer. Not too spicy, JUST right.
- These vegan ginger cookies really are healthier than most! They’re free from oil and they’re made using oat flour for a wholesome option, compared to white.
- And of course, they’re absolutely DELICIOUS!
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, here’s what you’ll need.
Add all the dry ingredients to a mixing bowl and whisk to combine. (photos 1-2)
Now add the molasses and applesauce and mix until no dry bits remain. (photos 3-4)
NOTE: You shouldn’t need the milk if you’re weighing your flour, but if you’re using a little extra, as can happen when scooping flour into your measuring cup, add 1-2 tablespoons of milk, as needed.
Now divide the batter into 10 cookies and roll into balls and place them on your tray. (photo 5)
Optional: Roll the balls in white sugar, before pacing on your tray, if using. (photo 6)
NOTE: Use slightly wet hands to roll the balls, to prevent sticking.
Slightly flatten the cookie balls for crispier edges (they won’t spread much) OR leave them round for fluffier, softer cookies. (photo 7)
Then bake for 10 minutes, remove from the oven and let cool for a few minutes to completely set. (photo 8)
These cookies are soft and delicious in the middle, with a slight crunch on the outside. If you prefer a crunchier cookie, press the balls down a little thinner.
If you prefer a softer ginger cookie, don’t press the cookies down after making your balls. Leave them round for fatter and fluffier vegan ginger cookies.
How long do they keep?
These vegan ginger cookies keep at room temperature for 2-3 days in a sealed container.
If you’re planning your Christmas baking in advance, you can make these up to 2 months ahead and freeze them. Just make sure they’re completely cooled before freezing, and layer them with parchment paper to prevent them from sticking to one another.
Can I make any substitutions?
- If you don’t have molasses you may sub for maple syrup with similar results, but I do prefer the rich flavour that molasses gives these ginger cookies.
- For the spices. If you don’t have all the individual ingredients, you may use 3 teaspoons of pumpkin pie spice with similar results.
- Don’t sub the baking soda for baking powder unless you want a fluffier, more cake like cookie. For this recipe, baking soda is key to get those crisp edges.
Tips for Success
Weigh your flour for the most accurate results. If you do not have a kitchen scale, use two scant cups of oat flour. However, if you are using a scale, and not making any substitutions, you shouldn’t need any of the plant milk.
If scooping flour from a bag, (not recommended) you may end up with more flour than needed. So if your cookie batter looks too dry after mixing (it should be sticky and moist, refer to photos above) add 1-2 tablespoons of milk, as needed.
Bake for 10 minutes, and not longer. These vegan ginger cookies may appear underdone at the 10 minute mark but they will firm up fairly quickly once out of the oven.
Use a cookie scoop to get evenly sized ginger cookies. Or divide your batter into 10 equal portions before rolling your cookies.
For a slightly crispier cookie, press them down before baking. For a fluffier, chewier ginger cookie, just roll them and bake. They won’t spread much, but they will cook through in the 10 minute bake time.
Use damp hands to roll your cookies to prevent the dough from sticking to your hands.
More vegan Christmas recipes
- Brownie Peppermint Cookies
- Lasagna Stuffed Portobello Mushrooms
- Dairy Free Shortbread Cookies
- Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
- Chickpea Meatless Meatloaf with Smoked Maple Glaze
- Lemon Cranberry Muffins
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- 2-3 tablespoon white sugar for rolling cookies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all your dry ingredients to a large bowl and whisk well. Then add the molasses and apple sauce and mix until no floury bits remain. Add 1-2 tablespoons of plant milk ONLY if needed. (If you weighing your flour, you won't need it.)
- Divide the batter into 10 portions, rolling each one into balls that are approx 1-1.5" in diameter. Then roll them in the sugar (if using), slightly flatten them and place on your baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes until set. Enjoy!