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.
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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.
😋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
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Flour - I like to use a combination of all-purpose flour and biscuit/pastry flour (affiliate link). 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 (affiliate link).
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 (affiliate link) 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 (affiliate link) is used to roll the dough balls before baking, this sugar helps to create a crunchy exterior.
Baking on a silicone baking mat (affiliate link) is easy and ensures the ginger cookies don't stick - no oil or paper is needed.
PREPARE FLAX EGG
Step One - In a small mixing bowl, combine ground flax seed and water until gooey, set aside.
Step Two - Using an electric mixer (medium), cream all wet ingredients, approximately 2 minutes.
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).
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 (affiliate link).
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.
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.
Combine 1 tablespoon of flax meal with 3 tablespoons of water. Note - the longer the flax egg sits the thicker it will get.
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.
Did you enjoy making these vegan ginger cookies? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Vegan Ginger Cookies (Easy)
½ Flax Egg (Wet Ingredient)
- ½ tablespoon Ground Flax seed
- 1½ tablespoon Water
- 1 tablespoon Raw sugar (turbinado) you may need extra
Prepare Flax Egg
- In a small mixing bowl, combine ground flaxseed and water until gooey, set aside½ tablespoon Ground Flax seed, 1½ tablespoon Water
- Using an electric mixer (medium), combine all wet ingredients, approximately 2 minutes.½ tablespoon Ground Flax seed, 1½ tablespoon Water, 24 g Coconut oil, 48 g Coconut sugar, 20 ml Maple Syrup, ¼ teaspoon Lemon juice
- Place a sieve (strainer) on top of the wet ingredients and place all the dry ingredients, tap repeatedly until all dry ingredients has passed through the sieve into wet ingredients. Slowly fold all ingredients into each other until just combined (dough will be sticky)*45 g All purpose flour, 45 g Biscuit/Pastry flour, ¼ teaspoon Bicarbonate Soda, ½ teaspoon Ground Ginger, ⅛ teaspoon Ground Cloves, ⅛ teaspoon Cinnamon
- Shape the vegan ginger cookies dough into 2.5cm (just under an inch) balls, then roll them balls into sugar. Place them onto a lined baking tray, leaving approximately 5cm (2”) spaces between.1 tablespoon Raw sugar
- Bake cookies for 13-14 minutes in a preheat oven to 160C (320F). Transfer to a cooling rack to cool for about 25 minutes.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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