Vegan Ginger Cookies
These gorgeous chewy vegan ginger cookies are the perfect treat over the festive period. They're perfectly soft and topped with a delicious sugary cinnamon topping - great paired with a Christmassy hot chocolate or spicy tea!
You'll also want to check out this vegan gingerbread cookie recipe as another delicious Christmas recipe, or these lovely reindeer pretzel peanut butter cup bites! These Christmas tree brownies are also a delicious festive treat.
Ingredients you'll need:
Here are all the ingredients you'll need for this beautiful vegan ginger cookies recipe. Scroll all the way down to see the full ingredient quantities and instructions.
- Vegan butter: I use the Flora unsalted plant-based block for this recipe, but any vegan butter will work. Ideally, you'll use a block of vegan butter rather than from a tub if you can.
- Brown sugar: Soft light brown sugar is best for this recipe, but you could also use dark brown sugar - it will just change the color and texture of the cookies.
- Plain flour: Use plain all-purpose flour for these vegan ginger cookies. You should be fine to substitute for gluten-free flour to make this recipe gluten-free.
- Spices: cinnamon and, of course, ginger powder, give the cookies their gorgeously spicy flavor!
- Baking powder: To give the cookies a slight rise for the perfect chewy texture.
- Plant-based milk: I tend to use almond or oat milk for my vegan-friendly recipes, but use whatever milk you prefer.
- Granulated sugar: Just a little, for the perfect finishing touch!
Make sure you've taken a look at my classic vegan chocolate chip cookie recipe after this one!
Making Your Vegan Ginger Cookies
This recipe is really easy to put together. I've highlighted a few key steps - scroll down to the recipe card at the bottom of the page for the exact quantities and instructions.
Step 1) Mix the Ingredients
Start by beating together your butter and sugar, and then combine the dry ingredients. Add in the plant-based milk and chocolate chips, and form a dough.
Step 2) Make Doughballs
Divide the dough into 12 evenly-sized balls, then roll each dough ball in a cinnamon sugar mix. Chill your ginger cookie dough, then bake! Easy peasy.
Chilling Your Vegan Ginger Cookie Dough
I recommend chilling your cookie dough for a minimum of one hour before baking your ginger cookies. This is a crucial step to prevent the cookies from just spreading all over the baking tray when cooking, and enables you to create those beautifully soft, chewy, thick vegan ginger cookies!
You could even chill it overnight if you prefer.
Cinnamon-sugar coating
These vegan ginger cookies are rolled in a cinnamon and granulated sugar mix before baking, which gives them a wonderfully sweet and slightly crunchy outside. You could skip this step, but I wouldn't advise it!
Storage
Pantry: These cookies should keep quite well in an airtight container at room temperature for around 5 days.
Freezing: These vegan ginger biscuits can also be frozen! Either freeze the finished product or freeze the cookie dough. Although to fully defrost before baking.
Substitutions
- Vegan butter: I haven't tried this variation myself, but if you can't find vegan butter you might try coconut oil or olive oil.
- Light brown sugar: You could substitute this for dark brown sugar or caster sugar. Your ginger cookies will have a slightly different taste and texture, however - plus, cookies will dark brown sugar will naturally be darker in color.
- Plain flour: If you want to make this recipe gluten-free, you could try an all-purpose gluten-free flour. This isn't something I've tested though.
Vegan Ginger Cookies
These vegan ginger cookies are beautifully spiced with ginger and cinnamon, with a soft, chewy, texture hat is perfect for this festive season.
Ingredients
- 130g vegan butter
- 175g soft light brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 300g plain flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch of salt
- 80ml plant-based milk
- 1 tablespoon granulated sugar
Instructions
- Place your butter and brown sugar in a bowl and beat them together with an electric mixer until combined and creamy. If the mixture goes crumbly at first, keep going and it eventually comes together!
- Sift the plain flour into the mixing bowl and add in the ginger, 0.5 teaspoon of cinnamon (we'll use the other half later), baking powder, baking powder, and a pinch of salt. Beat until just combined - the mixture will look like a crumble.
- Slowly add in the milk and form a dough.
- Roll the dough into 12 evenly-sized balls.
- In a bowl, add your granulated sugar and the cinnamon. Roll each dough ball in the cinnamon-sugar mix and then place them on your baking tray, evenly spaced.
- Chill your dough for 1-hour minimum to allow the dough to firm up - this prevents the cookies from spreading all over the place in the oven.
- Once you've chilled the dough, preheat your oven to 200° C. Place your cookie dough in the oven and bake for 10 minutes.
- Remove the cookies from the oven - don't worry if they still look a bit soft and undercooked when removed, as they'll continue to cook once removed!
- Allow your cookies to cool (minimum 30 minutes) before serving.
Notes
These vegan ginger cookies are best served fresh out of the oven, but will also keep for 5-6 days in an airtight container. You can also freeze a batch for later, if you can last that long!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 7gCholesterol: 1mgSodium: 165mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 3g
