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
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 200 grams oat flour approx 2 scant cups
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ⅓ cup fancy molasses
- ⅓ cup unsweetened apple sauce
- 1-2 tablespoon plant milk only if needed
Optional Topping
- 2-3 tablespoon white sugar for rolling cookies
Instructions
- 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!
Anya
Hey! I would love to try this recipe for Christmas! Could molasses or any substitutes be completely omitted in this recipe? Or apart from maple, what could be used as a substitute that’s available in Europe and not worth a million haha?
Thanks! 🙂
Rosa
Hi Anya, the molasses gives the cookies a rich flavour, but if you can’t access that, you could use date syrup, or another liquid sweetener of your choice. 🙂
Holly Black
Another winner! Thanks so much for all of your incredible recipes! I’m finding my inner foodie in the kitchen again after making the switch to plant based a few months ago!
Rosa
Oh yayy!! I’m so happy you’re enjoying my recipes and finding your inner foodie! 🙂
Diane
These were so good, I rolled mine into 1 tbsp balls, could eat them all by myself!
Thank you for sharing this marvellous recipe, which is a keeper for sure.
Rosa
Thanks so much Diane, I’m flattered and so glad you enjoyed them. 🙂
Kathy
Omg I added orange zest to this recipe….. it’s a game changer!!!!
Rosa
ohh sounds great, thanks for sharing!
Kclements
I don’t need to be gluten free. Can I use whole wheat or white whole wheat flour for these? And what’s fancy molasses? I have blackstrap molasses.
Rosa
I haven’t tested with whole wheat flour, but I suspect it would work just fine. As for the molasses, blackstrap is darker and slightly more bitter. Fancy molasses is sweeter, so using blackstrap will result in less sweet cookies.
Kristine
Thank you!
Carol
These are the BEST ginger cookies I’ve ever had!! Not too spicy, just perfect, thank you Rosa!
Rosa
YAY! Thrilled to hear that Carol, thanks for the review. 🙂
Marsha Crenshaw
We love these cookies! The first time I made them they were a bit dry, so the second time I added the two tablespoons extra of the plant based milk. They came out much more moist.
Now we make them regularly and have one almost every evening with a cup of hot tea!
Rosa
So glad you’re loving these Marsha. Thanks so much for sharing your feedback with us. 🙂
Cat
Recipe looks really good. Haven’t tried it yet.. but am wondering if they’re freezable?
Rosa
Hi Cat, yes the cookies are freezable. I’ve provided instruction for this in the post. Hope you enjoy.
Susan
These were terrific. Love the simplicity. Used a combo of date sugar and cane. Also used a 2 Tbsp scoop which worked perfectly. Thanks you Rosa!
Rosa
You’re very welcome Susan, so glad you enjoyed. Thanks very much for taking the time to leave a review. 🙂
Janna
These are my favorite cookies! But I only like the crispy ginger snaps. How can I make these crispy like ginger snaps? Thanks!
Rosa
Hi Janna, you can spread the cookies thin before baking, since they don’t spread much. Hope you enjoy. 🙂