Vegan Ginger Cookies (Easy)

Name: Vegan Ginger Cookies (Easy)
Prep time: 15 min
Cook time: 14 min
Total time: 54 min
Ingredients: ½ tbsp Ground Flax seed; 1½ tbsp Water; 24 g Coconut oil (room temp); 48 g Coconut sugar; 20 ml Maple Syrup; ¼ tsp Lemon juice (freshly squeezed); 45 g All purpose flour; 45 g Biscuit/Pastry flour; ¼ tsp Bicarbonate Soda; ½ tsp Ground Ginger; ⅛ tsp Ground Cloves; ⅛ tsp Cinnamon; 1 tbsp Raw sugar ((turbinado) you may need extra)

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Vegan Ginger cookies are baked with ground ginger, cloves and cinnamon which have crunchy outsides and chewy insides. These are epic ginger and spices cookies.

vegan ginger cookies on a plate with a female hand holding one — *Vegan ginger cookies*

I've always been a sucker for old fashioned ginger biscuits and I just adore the aroma that fills our home when these vegan ginger cookies are baking in the oven and the taste of these are crazy good!

These biscuits with ginger are delightfully easy to create and are sweetened with coconut sugar rather than white sugar, they are however lightly rolled in raw sugar to help the exterior form the wonderful crunch.

four ginger biscuits stacked on top of each other with a bottle milk on the side

😋Why you’ll love this recipe

Crunchy outsides and chewy insides
Eggless, dairy free and nut free
Easy to prepare and aromatic flavoring
Make a great vegan edible gift
They look cute - like domed buttons.

✔️What You’ll Need

🥘Ingredients

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Flour - I like to use a combination of all-purpose flour and biscuit/pastry flour. You can just use all-purpose flour.

Bicarbonate soda helps to give these vegan ginger cookies a rise and spread

Coconut oil should be at room temperature and soft, rather than melted into a liquid.

Coconut sugar can easily be found in your local supermarket or buy coconut sugar online.

Maple syrup is used for adding sweetness along with the coconut sugar, but also to help bind these ginger and spices cookies.

Ginger powder is the key flavor in these ginger cookies, ginger spices (cinnamon and cloves) are a warming combination of flavors.

Ground flaxseed meal is combined with water to make a flax egg. For the yield of this recipe, only half a flax egg is required, which can be prepared prior to adding to the wet ingredients or just added as part of the wet ingredients.

Freshly squeezed lemon is best. It aids the bicarbonate soda with raising these biscuits with ginger.

Raw sugar aka turbinado sugar is used to roll the dough balls before baking, this sugar helps to create a crunchy exterior.

freshly baked ginger biscuits on a silicone mat

Baking on a silicone baking mat is easy and ensures the ginger cookies don't stick - no oil or paper is needed.

🔪Step-By-Step Guide

PREPARE FLAX EGG

Step One - In a small mixing bowl, combine ground flax seed and water until gooey, set aside.

WET INGREDIENTS

Step Two - Using an electric mixer (medium), cream all wet ingredients, approximately 2 minutes.

DRY INGREDIENTS

Step Three - Place a sieve (strainer) on top of the wet ingredients and place all the dry ingredients into it, tap repeatedly until all dry ingredients have passed through the sieve into wet ingredients. Slowly fold all ingredients into each other until just combined (dough will be sticky)*

Step Three - Shape the vegan ginger cookies dough into 2.5cm (just under an inch) balls, then roll them into sugar. Place them onto a lined baking tray, leaving approximately 5cm (2”) spaces between.

Step Four - Bake cookies for 13-14 minutes in a preheat oven to 160C (320F).

fresh out of the oven ginger biscuits on a black tray

💭Pro Tips

When measuring out dry ingredients, use the scoop and level action. This is the action of scooping out the dry ingredient and then leveling the surface with a straight edge tool (e.g., back of a knife or spatula)

I always recommend using metric measurements when baking - use a kitchen scale.

Prepare your flax egg when you're ready to work with the wet ingredients.

Sifting dry ingredients helps to eliminate any clumps and aerate the flour.

Folding the dry and wet ingredients together is imperative to not overwork the dough.

Work fast with the dough, as it is sticky and will get stickier as it warms in your hands, this is mainly from the coconut oil.

Place each vegan cookie at least 5 cm apart to avoid them baking into each other

Once baked, allow these eggless ginger cookies to cool on a wire rack - as they cool down the cookie will harden. When these cookies first come out of the oven they will be just firm to touch.

❓FAQ

What is the best method to store cookies?

All cookies should be completely cooled before storing. Use an airtight container and place it in a dry pantry. Stored cookies can change in texture e.g., dry cookies can turn soft and soft cookies can turn hard.

How to prepare a flax egg?

Combine 1 tablespoon of flax meal with 3 tablespoons of water. Note - the longer the flax egg sits the thicker it will get.

female hands holding a cracked ginger biscuit

🍴Serving suggestions

Enjoy these vegan ginger cookies with your favorite warm beverage, below are some suggestions.

Try an uplifting cup of herbal tea, a healthy moringa latte with almond milk, or make this hot apple cider recipe.

For a caffeine hit (albeit it's a cold drink) try dalgona coffee.

🥘Related recipes

Another ginger biscuit to try is Gingerbread cookies gluten free - perfect for the holiday season or all-year-round.

Or try something Aussie like these vegan gluten free ANZAC biscuits.

a close up of four ginger cookies stacked on top of each other

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

a female hand holding stacked vegan biscuits

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