Ginger Cookies Recipe Vegan: Easy, Chewy, and Delicious

There’s something utterly heartwarming about the aroma of ginger cookies wafting through your kitchen, especially when they’re vegan, soft, and spiced just right. These vegan ginger cookies are the kind of treat you’ll want to bake on a chilly afternoon, share with friends at a holiday party, or sneak with your morning coffee.

The best part? They’re completely dairy-free and egg-free, but you’d never guess it from their chewy texture and bold ginger flavor.

Whether you’re a long-time vegan, baking for plant-based guests, or simply looking for a healthier take on a classic cookie, this recipe is for you. Traditional ginger cookies can often be laden with butter and eggs, but our version uses clever swaps like coconut oil and flaxseed to keep things light and allergy-friendly.

With a crackly top, a hint of molasses, and plenty of ginger warmth, these cookies deliver on all fronts. Let’s get baking!

Why You’ll Love This Recipe

• Plant-Based & Allergy-Friendly: No dairy or eggs, making it perfect for vegans and those with allergies.
• Big Ginger Flavor: Boldly spiced with ginger, cinnamon, and cloves for a classic, festive taste.
• Chewy & Soft: These cookies stay moist and chewy for days, thanks to molasses and brown sugar.
• Easy Ingredients: Everything you need is commonly found in most pantries or at your local grocery store.
• Versatile: Easily adaptable for gluten-free or oil-free versions—see our tips and variations below.
• Perfect for Sharing: These cookies are crowd-pleasers, ideal for gifting or potlucks.

Ingredients

Equipment

• Mixing bowls (one large, one small)
• Whisk and spatula
• Electric mixer (optional, for creaming)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Wire cooling rack
• Cookie scoop or tablespoon

Instructions

1. Prepare your flax “egg.”
   • In a small bowl, combine 1 tablespoon flaxseed meal with 2.5 tablespoons water. Stir well and let sit for 5 minutes to thicken.
2. Preheat your oven.
   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
3. Mix dry ingredients.
   • In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
4. Cream wet ingredients.
   • In a large mixing bowl, beat together coconut oil and brown sugar until fluffy and combined. Add molasses, vanilla extract, and the prepared flax egg. Mix until smooth.
5. Combine wet and dry ingredients.
   • Add the dry mixture to the wet ingredients. Stir until just combined—do not overmix. The dough will be soft but not sticky.
6. Chill the dough (optional but recommended).
   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their shape and intensifies the flavor.
7. Shape the cookies.
   • Scoop out tablespoon-sized balls of dough. Roll each ball in granulated sugar and place on the prepared baking sheet about 2 inches apart.
8. Bake.
   • Bake for 10-12 minutes, until the edges are set and the tops are crackly. The centers will look soft—that’s perfect!
9. Cool.
   • Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy!
    • Serve warm or at room temperature. Store leftovers in an airtight container for up to a week.

Tips & Variations

• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure it contains xanthan gum for best texture.
• Change up the spices: Add a pinch of nutmeg or swap in pumpkin pie spice for a twist.
• Lower the sugar: Reduce the brown sugar to 1/2 cup for a less sweet, more spicy cookie.
• Oil alternatives: Use vegan butter or refined coconut oil for a more neutral flavor.
• Add-ins: Fold in 1/2 cup of vegan chocolate chips, chopped crystallized ginger, or dried cranberries for extra flair.
• No coconut oil? Sunflower oil or avocado oil (use 1/3 cup) work in a pinch, though the cookies will spread a bit more.
• Freeze for later: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2 minutes to the bake time.

Baking Tip: For extra chewy cookies, slightly underbake and let them cool on the tray. For crispier edges, bake 1-2 minutes longer.

Nutrition Facts

Note: Nutrition is approximate and will vary based on exact ingredients and add-ins.

Serving Suggestions

• Holiday treat: Arrange on a platter with other seasonal vegan cookies for a festive dessert table.
• With coffee or tea: These cookies pair perfectly with a hot cup of coffee, chai, or herbal tea.
• Ice cream sandwiches: Scoop your favorite dairy-free vanilla or pumpkin ice cream between two cookies for a decadent treat.
• Gift idea: Stack cookies in a jar or box and tie with a ribbon as a thoughtful homemade gift.
• After-school snack: Pair with a glass of plant milk for a wholesome, satisfying pick-me-up.

Conclusion

There’s a special kind of magic in baking homemade cookies, especially when you know they’re kind to your body and the planet. These vegan ginger cookies are proof that you don’t need eggs or dairy to create a soft, spicy, utterly craveable treat.

With their chewy centers, crackly sugar tops, and irresistible aroma, they’re sure to become a staple in your kitchen year-round.

Feel free to experiment with the flavors and add-ins to make them your own. And if you’re looking for more plant-based baking inspiration, explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or bake up a Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Craving something savory? Check out these Peruvian Vegetable Recipes for Flavorful Healthy Meals for your next dinner.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Ginger Cookies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These vegan ginger cookies are soft, chewy, and packed with warm spices. Perfect for a cozy treat with a cup of tea or coffee.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 cup brown sugar”, “1/4 cup molasses”, “1/2 cup coconut oil, melted”, “1/4 cup unsweetened applesauce”, “1 1/2 teaspoons ground ginger”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground cloves”, “1 teaspoon baking soda”, “1/4 teaspoon salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a baking sheet with parchment paper.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix brown sugar, melted coconut oil, applesauce, and molasses until smooth.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients and stir until a dough forms.”}, {“@type”: “HowToStep”, “text”: “Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are set.”}, {“@type”: “HowToStep”, “text”: “Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “110”, “proteinContent”: “1g”, “fatContent”: “4g”, “carbohydrateContent”: “18g”}}