I cannot believe it is DECEMBER already!! If you are starting your holiday baking, I would definitely suggest making these Vegan Ginger Cookies. They are chewy, gingery, crinkly, gluten-free and wonderfully sweet. They are the perfect vegan Christmas cookies for you to dig into while you wrap some gifts, listening to carols and sipping tea or hot chocolate. These gingersnap cookies are based on a childhood recipe that holds happy and blissful memories. Although the traditional recipe wasn’t vegan or gluten free, this recipe is. And no one would know the difference. These vegan ginger cookies are an absolute must!
Why You’ll Love These Gingersnap Cookies
- The aroma that explodes in your house when these vegan ginger cookies are in the oven is LEGENDARY. It fills your home with the smell of Christmas. It’s gingery, sweet and absolute heaven.
- These gluten free ginger cookies have a slightly crisp outside and an uber soft middle that is just DYING for you to sink your teeth into.
- This vegan cookie recipe screams holiday spirit. These vegan ginger cookies are spicy, flavourful and not overly sweet. They are the perfect cookie to munch on in the evenings, sitting by a cozy fire. The texture is spot on thanks to the almond flour and oat flour combo. I love how the molasses and ginger brings out all the Christmasy flavours and smells. This recipe uses simple ingredients that when combined together create killer molassesy vegan ginger cookies.
Important things to note about these Vegan Ginger Cookies
Let’s talk about the crinkle. What every cookie desires to have. Well, folks these vegan ginger cookies are full of crinkles. The top of these gingersnap cookies is beautifully split and the inside texture is uber chewy. Certain key things to do to get that crinkle are to use baking soda and baking powder in a recipe (which this one does call for), use one baking sheet at a time in the oven (don’t overcrowd the oven), roll the batter into balls and keep the dough at room temperature. These tips are bound to produce beautiful vegan ginger cookies.
I originally made these gingersnap cookies with a regular egg (years ago), and the cookies turned out amazing. Then I decided to try to make them vegan. And a flax egg did the trick. These gluten free ginger cookies turned out beautifully. They are crinkly, chewy and full of spice. No one would know they are vegan and gluten free. These vegan ginger cookies are THAT good.
And lastly, a good thing to note is that these vegan ginger cookies are picky-husband-approved! Meaning that Adam loves them during the holidays and I usually have to make a double batch, for it is very hard to just stop at one cookie. We are both obsessed to say the least. This is one vegan cookie recipe for the books!
For more Vegan Christmas Cookies, Try These!
- Minty Double Chocolate Cookies
- Lemon Gingerbread Thumbprint Cookies
- Vegan Snickerdoodle Cookies
- Raspberry Thumbprint Cookies
These vegan ginger cookies are one of my favourite vegan cookie recipes to make. As I mentioned I have a huge connection with ginger cookies thanks to my childhood. So the aroma that fills the kitchen when they are cooking takes me back to my 8-year-old self. And that is a walk down memory lane that I enjoy. I think carrying on traditions is so important. These were a tradition in my childhood and with a little tweaking I can now carry on the tradition of ginger cookies all year round in my adult life. I hope you take the time to enjoy these gluten free ginger cookies this holiday season. They are super quick to make, with a taste that is pure Christmas. I know my family and I will be eating many batches of these gingersnap cookies in the next few weeks. ♥
gluten free ginger cookies
- 1 cup almond flour
- 1/2 cup oat flour
- 1/3 cup cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp sea salt
- 1 flax egg (1 regular egg works here too)
- 2 tbsps molasses
- 1/4 cup coconut oil (melted)
- Preheat oven to 350°F
- Prepare your flax egg. Add 1 tablespoon of flax meal with 3 tablespoons of water and set aside for roughly 5-10 minutes or until a yolky consistency has formed.
- Process 1/2 cup of oats in a food processor to blend into a flour. Next, combine all dry ingredients together in a bowl. I used my kitchen aid to mix all ingredients together, but you can mix it by hand as well.
- Combine all wet ingredients together in a bowl. Let coconut oil cool a bit before adding it to the egg+molasses mixture.
- Add wet ingredients to dry ingredients, and mix until well incorporated. Again, I used my kitchen aid to do the mixing for me, but mixing by hand should work just as well.
- I used a melon ball scoop to measure out my cookies, about 2 tablespoons of batter. The batter will be quite sticky. Scoop batter and roll into a ball, option here to roll in sugar then place on a lined baking sheet. For a flatter ginger cookie, gently press the ball down with your palm before going into the oven.
- Cookies will spread out significantly in the oven so make sure you leave enough space between each cookie. ( I baked 6 cookies first, then the last three)
- Bake for 10 minutes. IMPORTANT: let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.