Vegan Ginger Cookies
These Vegan ginger cookies are warmly spiced, soft, and chewy. They are easy to make and great for the holidays! The ginger and molasses flavors are warm and cozy. These Vegan gluten free ginger molasses cookies are quick, delicious and tasty!
Why You’ll Love This Recipe
- These Vegan ginger cookies are made in one mixing bowl.
- No cookie dough chilling required.
- These cookies have warm flavors, including ginger and molasses.
- For cut out cookies, make these Vegan Gingerbread Cookies.
- These cookies are softer than gingersnaps, but just as flavorful!
- They are made without eggs, without dairy, without flax eggs, without gluten, and without oil.
- This recipe is gluten free, nut free, dairy free, and Vegan.
- Check out these Paleo Gingerbread Chocolate Chip Cookies or Olive Oil Cookies for other holiday recipes!
Ingredients & Substitutions
Vegan butter is a great Vegan baking fat. Use Vegan butter sticks (not a spread) for best results. If you are not Vegan or dairy free, regular butter works well. I have not tried coconut oil, but that may be another option.
Coconut sugar gives these gluten free ginger cookies a nice natural sweetness. Lightly packed light brown sugar can be used in its place if desired.
The molasses adds a rich depth of flavor. Molasses and ginger go very well together. If you want to make these without molasses, date syrup or maple syrup can be substituted.
Vanilla extract adds a great classic flavor.
A little baking soda helps these cookies rise while baking.
Ground ginger is key in this recipe. It gives these cookies a strong ginger flavor. For a more mild taste, reduce to 1 teaspoon ginger.
Cinnamon also provides a nice pop of flavor. The cinnamon flavor itself is not very strong, but it helps bring out the ginger flavor even more.
Granulated sugar adds a nice coating to these cookies. I do not recommend trying brown sugar or coconut sugar for this.
Taste & Texture
These Vegan ginger cookies have a strong molasses and ginger taste. They are similar to gingerbread.
These cookies are soft with a slightly crunchy sugar coating. They are soft when removed from the oven, but become slightly more firm as they cool.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large bowl or stand mixer, mix Vegan butter, coconut sugar, molasses and vanilla extract until combined.
Add in all remaining ingredients except granulated sugar. Stir until a thick dough forms.
Use cookie scoop to scoop balls of cookie dough. Add granulated sugar to a shallow bowl. Roll each ball in sugar until completely covered.
Then, place balls of dough at least 2 inches apart on baking pan.
Bake for 10 to 11 minutes or until edges are slightly crispy and middles are set.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.
Expert Tips & Tricks
Use Vegan butter sticks, not a buttery spread.
The cookie dough will be thick. Use a cookie scoop to help scoops the balls of dough. This ensures evenly sized cookies.
Roll dough balls completely in sugar.
Do not over bake! These cookies will look soft when first removed from the oven.
Allow cookies to cool on pan for about 10 minutes. This allows them to firm up and become easier to handle.
How to Serve & Store
Serve Vegan ginger molasses cookies once cool enough to handle. They are delicious warm with a tall glass of almond milk or oat milk!
Store cookies covered at room temperature for up to 4 days. If desired, freeze cookies individually for up to 1 month.
Frequently Asked Questions
Yes, these are gluten free if using gluten free flour.
Sure. I highly highly recommend the molasses, but if you are out, maple syrup or date syrup can be used.
The sugar coating gives them a nice crunchy exterior. These cookies can be made without it if need be.
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If you make this Vegan ginger cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Vegan Ginger Cookies
- ½ cup Vegan butter, room temperature
- ¾ cup coconut sugar, or light brown sugar
- ¼ cup molasses
- 2 tsp vanilla extract
- 1 ⅔ cups gluten free 1 to 1 flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ cup granulated sugar, for coating
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large bowl or stand mixer, mix Vegan butter, coconut sugar, molasses and vanilla extract until combined.
- Add in all remaining ingredients except granulated sugar. Stir until a thick dough forms.
- Use cookie scoop to scoop balls of cookie dough. Add granulated sugar to a shallow bowl. Roll each ball in sugar until completely covered.
- Place balls of dough at least 2 inches apart on baking pan.
- Bake for 10 to 11 minutes or until edges are slightly crispy and middles are set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.
- The cookie dough will be pretty thick.
- Use a cookie scoop to help scoop balls of dough.
- Fully coat the balls of dough in sugar coating.
- If desired, sugar coating can be omitted. The cookies will be less crunchy. The sugar gives them a nice coating.
- If you do not have molasses, date syrup or maple syrup can be used in its place.
- Do not over bake cookies. Remove from oven when the middles are barely set and edges have started to crisp up.
- These cookies will firm up at room temperature.
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15 Comments on “Vegan Ginger Cookies”
I’d like to try to bake these! Can you please share what size cookie scoop to use (or how many ounces or grams each cookie should be to cook fully in 10m? Thanks!
Hi Sasha! I used a classic cookie scoop for this, which is 2 tablespoons in size. Since all ovens are different, keep an eye on these!
What a disappointment. I made these tonight for Thanksgiving and they spread in the oven flat and didn’t rise or hold their shape. I think it has too much molasses in the recipe. The flat cookie has a good taste and I am using it as a crumble for vanilla vegan ice cream. I followed the steps exactly. Even tried cooling the dough to get it more firm but it didn’t work.
I am sorry to hear that, Lynn. Glad that the flavor was still good. Perhaps a bit more flour would help them stick together better.
Hello, can you please advise what the metric measurements would be for this recipe? Many thanks, Elizabeth
Hi Elizabeth! I just updated this recipe to include metric measurements. Enjoy!
these cookies are the best! so good!
Loving these vegan ginger cookies! They were so easy to make and had so much flavor!
The smell of ginger and molasses cookies reminds me of my grandmother. What a wonderful memory to re-live! Thank you!
Oh these cookies are the best! Love that molasses flavor, will make these again!
these cookies are the best! so delicious and simple to make too!
Yum! Love the texture and all the spices.
We made these cookies tonight, they are so delicious and easy to make! Definitely making these again with our Christmas cookie baking.
I am always looking for a new cookie recipe to try. This cookie sounds amazing. The molasses, ginger, and cinnamon are such a wonderful combination.
Love the flavour of these cookies. And the texture is just perfect