Ginger Cookies (Naturally Sweetened)

Amazingly good naturally sweetened (with coconut sugar) ginger cookies to enjoy any time of the year. These vegan ginger cookies are soft & chewy on the inside with a little bit of crunch on the outside.

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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 chewy vegan ginger cookies are stupidly easy to make and make the perfect sweet snack.

Here's how to make these ginger cookies no molasses;

🥘 Ingredients

• 115 g Plain Flour
• ½ tsp Bicarb Soda
• 1 pinch Pink Himalayan salt (normal salt will do too)
• 115 g Plant Based Butter (room temp)
• 125 g Coconut sugar
• 1 tsp Vanilla Extract
• 1 tbsp Ginger powder*
• 1 tbsp Ground Flax seed
• 3 tbsp Water

🔪Cooking Instructions

Prepare Flax Egg

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

Dry Ingredients

• Step Two - In a mixing bowl, sift together plain flour, bicarb soda, salt and ginger powder*

Wet Ingredients

• Step Three - Using an electric mixer, mix butter, sugar, flax egg and vanilla until all is creamed
• Step Four -Mix dry ingredients with into wet ingredients until all is combined (dough should still be sticky)
• Step Five -Cover dough with cling wrap and chill in fridge for a minimum 30 minutes
• Step Six -Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Step Seven - Grease two baking sheets/trays with oil
• Step Eight - Roll dough in small balls (2.5cm diameter) and place on baking sheet with enough room for the cookies to grow (approx. 6cm) using a fork, flatten balls (1cm height)
• Step Nine - Bake cookies for 13-15 minutes.

And here's a video guide for making these easy vegan cookies

💭Recipe Tips

• Prepare your flax seed when you're ready to work with the wet ingredients
• Sift and mix dry ingredients separately to the wet ingredients
• The ginger cookie dough is wet and sticky - to help shape these into balls when placing onto a flat baking tray, wet your hands with a tiny bit of water
• To flatten each ginger cookie dough ball, use a wet fork for each depression
• Place each vegan cookie at least 5 cm apart to avoid them baking into each other
• Once baked, allow these amazing vegan ginger cookies to cool on a wire rack - as they cool down the edges will harden and the middle insides will stay moist

⏲️Cooking Time

Bake in the middle of the oven for approximately 13-15 minutes on 180 degrees Celsius (350 degrees Fahrenheit)

📋Other Vegan Cookies Recipes

• Anzac Biscuits vegan and gluten free - the most delicious oat and coconut cookie from Australia
• Gingerbread cookies gluten free - perfect the the holiday season or all-year round