These Vegan Ginger Cookies are crunchy on the outside and soft and chewy on the inside. They're packed with warming holiday spices like nutmeg, clove, and cinnamon and rolled in sugar for a perfectly balanced cookie. Quick and easy to make and gluten free option included!
- 1/2 cup Miyoko's European Style Cultured Vegan Butter (Hint of Sea Salt)
- 3/4 cup light brown sugar
- 1/4 cup granulated (white) sugar
- 1/4 cup molasses
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour (or gluten free 1:1 flour)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 tablespoons granulated sugar for rolling
- Preheat your oven to 350˚F / 175˚C and line 2 rimmed baking sheets with parchment paper. Set butter aside at room temperature for 20 minutes to allow it to soften.
- In a medium mixing bowl, stir together the flour, almond flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves until well combined. (Make sure to stir well so the spices get evenly incorporated!)
Once the butter has softened, add it to a large mixing bowl and cream (mix on medium speed for 1-2 minutes) with brown sugar, granulated sugar, and vanilla extract. Next, add in the molasses and continue mixing until incorporated. Use a spatula to scrape down the sides of the bowl.
In 3 batches, add the flour into the creamed butter and molasses mixture. Mix well between each addition and use the spatula to scrape the dough from the sides of the mixing bowl when needed. The dough will look crumbly, but will scoop and form cookies just fine.
Use a cookie scoop to scoop out 18-20 balls of dough. Roll into a ball, and then coat each ball in sugar and transfer to baking sheet.
The cookies don't spread very much in the oven, so you'll need to slightly flatten them before baking. You can either use another baking sheet to gently press down on the dough balls, or use the back of a measuring cup or the bottom of a mason jar or glass to individually press each dough ball into a cookie. Just make sure they all have an even thickness so they bake uniformly.
Sprinkle each cookie with a bit more sugar after you press them down, and then bake for 10-11 minutes on the middle rack of your oven. Let cool completely before enjoying.
es: these cookies may not look completely done when they come out of the oven, but they will continue to cook slightly as they cool. If you leave them in too long, they will be dry and too crispy.
Don't skip the sugar coating: it adds the perfect crunchy exterior and a bit of extra sweetness, which is needed since these vegan ginger cookies are on the spicier side!
If you're making this recipe gluten free, we'd recommend using a 1-to-1 flour that contains ingredients like xanthan gum. It will help to add body to the dough. If you're not making these cookies gluten free, you can simply use regular all-purpose flour.
Shaping the cookies: We'd recommend using a cookie scoop to form equally-sized cookie dough balls. Since these cookies don't spread much in the oven, you'll need to gently flatten them. It's important to make sure they are all the same thickness before baking, otherwise they will cook at different rates.
Storage: store leftover cookies in an airtight container for up to one week. You can store at room temperature or in the refrigerator.
Freezer storage: place the cookies in an airtight container and freeze for up to 6 months. Defrost to room temperature before enjoying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 14.3 g
- Sodium: 140.3 mg
- Fat: 2.8 g
- Carbohydrates: 24.4 g
- Fiber: 0.6 g
- Protein: 1.1 g
Keywords: vegan ginger cookies