These ginger cookies are my new favorite thing. I found out about them about a month ago, in the midst of my lactose intolerance induced crisis. I have been sorely missing sweets and hunting down vegan recipes pretty much anytime I am on the internets. I found a vegan ginger cookie recipe on Healthy Happy Life and have modified it a tiny bit since I've made it a few times now. These vegan ginger cookies are tasty, quick and foolproof. (And this is coming from someone plagued by spread-y cookies)

Plus, they're not too sweet so you can eat lots of them at once. HOORAY!

This recipe will make around 24 cookies - depends on how big you make them.

Step 1: Ingredients!

The dry:
  • 2 cups flour
  • 1/2 cup sugar (brown or white!) + more for rolling in
  • 1 1/2 tablespoons ginger powder
  • 1/2 teaspoon cinnamon (optional if you don't like the taste)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
The wet:
  • 1/4 cup water + more as needed
  • 1/4 cup molasses
  • 1/3 cup melted Earth Balance or canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons grated fresh ginger
You might notice I haven't included salt! The original recipe called for 3/4 teaspoon salt, but I found that crazy salty in combination with the vegan butter. If you're able to find vegan unsalted butter, or if you use canola oil, feel free to add a little bit of salt!

Step 2: Mix the Dry Ingredients + Preheat Oven to 375 F

Take a fork and mix mix mix the dry ingredients together in a large bowl. Make sure everything is well combined and you don't have any large patches of ginger powder or baking powder. That will not be tasty later on. :D

Step 3: Mix the Wet Ingredients!

Pour all the wet ingredients into a small bowl and mix well until the molasses dissolves and isn't clumpy anymore. This might take a minute or two if your melted butter has cooled a bit.

Step 4: Combine Wet and Dry!

Pour the wet ingredients into the dry and stir like a mad person. This is the only tricky part of the recipe.

It will take a bit of stirring to get everything combined. After you've stirred for a minute or two, if it still looks crumbly, you can begin adding water a little at a time. I add about a tablespoon at a time.

You want the dough to be slightly gummy and firm when you're done and look like the third photo. :)

Step 5: Roll Into Balls and Bake.

Roll the dough into small balls, about 1 1/2 inches across. Once rolled, dip them into sugar and put them on a baking sheet. You'll bake them at 375 F for 8-10 minutes. I do 8 minutes if the balls are smaller, 10 minutes if I've made them kinda chubby. The cookies will be quite soft when you take them out - they firm up while they cool!

(You can easily fit 12 on a sheet, but I always do less the first round just in case the dough got too warm and they spread.)

Step 6: Let Cool and Eat!

Let the cookies cool on the pan for a few minutes - if you try to pull them off right away they'll stick to the pan! Once they're off the cookie sheet put them on a rack to cool the rest of the way.

They get firmer as time goes on but still stay soft in the middle! But they've only survived a few days in my house so I can't tell you how long they store for.


<p>These are sooo good! They're like fluffy ginger bread. I used blackstrap molasses for the iron and magnesium. I also used minced ginger because that's what I had in the fridge. </p>
<p>Soooooo good! Tender and fluffy. I dropped mine onto the cookie sheet then pressed them until they were flat, but still thick, using a fork to make a crosshatch on top like homemade peanut butter cookies. I also used honey because I was out of molasses. Delish! About to make a batch for family Christmas Eve dinner tonight, but with molasses. </p>
<p>Thank you, these were fun!</p>
I have a question... I'm not vegan, but occasionally cook for a friend who is. Brown &amp; white sugar isn't &quot;usually&quot; considered vegan, unless it has been refined a certain way. <br> <br>Can someone please give me the name of a sugar brand that's been refined without the use of bone char? <br> <br>Would be nice to surprise my friend with these, but need to use the correct sugar. <br> <br>Thanks! <br> <br>Beth
Your best bet is to look for organic sugar - as far as I know any organic sugar is vegan because bone char is not considered "organic". That's always what I've been told by my vegan friends. :)
<p>Actually, vegan and &quot;organic&quot; are not the same things, but you're right to look for &quot;raw&quot; sugar. Refined cane sugar requires bone char (animal bones) to process, and that includes the brown sugar, since it's just white sugar mixed with molasses. So, if you get &quot;raw&quot; sugar, or sugar made from another source than cane (such as beet sugar or coconut sugar--they don't require the bone char), then you'll be safe. You're a good friend for trying.</p>
Made these for the second time today. The first time I ran out of fresh ginger, so I used ginger juice. I also used brown sugar. This time I didn't use fresh ginger at all, just ginger juice and they turned out great. I used white sugar and added some more spices for a more complex cookie. Adding to my recipe binder.
<p>Oh yay! Thanks for letting me know about the ginger juice. Good to know they're good that way, too. :)</p>
<p>I didn't have molasses so I added a bit more oil and brown sugar and they came out no problem :) Yummm! Thanks for the great recipe!</p>
<p>These taste so good!</p>
I finally got around to making these cookies, they are *awesome*. They weren't quite vegan though, I used brumel &amp; brown yogurt spread and a little bit of egg nog instead of water. I also added some extra fresh ginger. And, they're cat approved ;)
Yaaaaaayyy! Look at that ginger chunk. It looks really good... I think I might need to make some now. :D
they look really nice yum
Yummm, I have everything but the fresh ginger. I might make them and add more powdered..... cause I am hungry. <br> <br>Oh have you tried using pure coconut oil? It is good for you and tastes much better than canola or I think it does. I just don't like canola. I use coconut oil to bake with unless I am out and too broke then I use corn oil. I think you will love the pure coconut oil though. <br> <br>And does anyone know how much more ginger powder to use in lieu of fresh grated? <br> <br>Thanks for the recipe.
Yum! I love a ginger cookie. Looks like a great addition to the standard gingersnap. <br>
Looks like something to try out for sure, I am adding it to my baking list. Thanks for the new recipe!
wow these look tasty jessy :D <br>

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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