Vegan Ginger Cookies




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Intro: Vegan Ginger Cookies

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.


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16 Discussions


12 months ago

Super delicious and easy to follow the recipe!


1 year ago

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.


1 year ago

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.


2 years ago

Thank you, these were fun!


6 years ago on Introduction

I have a question... I'm not vegan, but occasionally cook for a friend who is. Brown & white sugar isn't "usually" considered vegan, unless it has been refined a certain way.

Can someone please give me the name of a sugar brand that's been refined without the use of bone char?

Would be nice to surprise my friend with these, but need to use the correct sugar.



2 replies

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. :)


Reply 2 years ago

Actually, vegan and "organic" are not the same things, but you're right to look for "raw" 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 "raw" 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.


2 years ago

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.

1 reply

Reply 2 years ago

Oh yay! Thanks for letting me know about the ginger juice. Good to know they're good that way, too. :)


4 years ago on Introduction

I finally got around to making these cookies, they are *awesome*. They weren't quite vegan though, I used brumel & 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 ;)

1 reply

Reply 4 years ago on Introduction

Yaaaaaayyy! Look at that ginger chunk. It looks really good... I think I might need to make some now. :D


6 years ago on Introduction

Yummm, I have everything but the fresh ginger. I might make them and add more powdered..... cause I am hungry.

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.

And does anyone know how much more ginger powder to use in lieu of fresh grated?

Thanks for the recipe.


6 years ago on Introduction

Yum! I love a ginger cookie. Looks like a great addition to the standard gingersnap.

Looks like something to try out for sure, I am adding it to my baking list. Thanks for the new recipe!