Vegan Ginger Cookies

READY IN: 40mins
Recipe by Kimke

These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. From Vegan with a Vengence!

Top Review by gwenfatfreevegan

With a few modifications... AMAZING... First, cook for only 5-6 minutes to acheive that "chewy in the middle and crispy on the outside texture". I always wait till that shiny/wet look is gone from the center/top of the cookie before I remove them from the oven. After removing, leave cookies on the cookie sheet for 3-5 minutes before moving to a plate b/c cookies will continue to cook even after you remove them from the oven. Second, LESS ginger... it's just a little overpowering and you could probably be okay with 1.5 to 2 Tbsp of ginger. Third, skip the coarse sugar and once the cookies are cool, sprinkle with powdered sugar (using a sifter if you can).

Ingredients Nutrition


  1. Sift dry ingredient (except sugar) into a bowl and set aside.
  2. In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
  3. Stir in the pre-sifted dry ingredients and mix until well combined.
  4. The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
  5. The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
  6. Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.

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