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Vegan ginger cookies on a wire rack
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5 from 6 votes

Vegan Ginger Cookies (Naturally Sweetened)

Naturally sweetened vegan ginger cookies using coconut sugar and are dairy free. These ginger cookies have an amazing bite and zing to them.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: Australian
Keyword: ginger, ginger biscuit recipe, ginger biscuits, ginger cookie recipe, ginger cookies
Servings: 24 servings
Calories: 80kcal


  • cooling rack
  • baking sheet


  • 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

Egg Replacer


Prepare Flax Egg

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

Dry Ingredients

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

Wet Ingredients

  • Using an electric mixer, mix butter, sugar, flax egg and vanilla until all is creamed
  • Mix dry ingredients with into wet ingredients until all is combined (dough should still be sticky)
  • Cover dough with cling wrap and chill in fridge for a minimum 30 minutes
  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Grease two baking sheets/trays with oil
  • 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)
  • Bake cookies for 13-15 minutes.



Serving: 60g | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg