Vegan Ginger Cookies (Easy)
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.
Servings: 10 cookies
½ Flax Egg (Wet Ingredient)
- 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
- 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 aside
½ 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.
When measuring out dry ingredients, use the scoop and level action. This is the action of scooping out the dry ingredient and then levelling 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.
*Shop for your healthy organic groceries at Thrive Market*.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use
-This post has been updated with new photos and recipe-
Serving: 1g | Calories: 82kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg