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chewy ginger cookies

chewy vegan ginger cookies

I made these chewy vegan ginger cookies incredibly gingery because that’s the way I like ’em. By now you’ve probably noticed I’m a total cookie monster… they’re my fave dessert. By adding a bit more ginger, cloves, and cinnamon then a traditional recipe calls for and pieces of candied ginger I got the perfect bite to these sugar babies. You can make ’em big if you want to. The bigger they are the more they remind me of the kind that Starbucks used to sell and I ate my fair share of those back in the day (oops!).

chewy vegan ginger cookies

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Print Recipe

chewy ginger cookies

These cookies are sweet, spicy, and have the perfect chew in the centre with a lightly crisp exterior. They totally remind me of the huge ginger cookies I used to eat at Starbucks!

Course Dessert
Cuisine American
Keyword cookies, dessert, gingerbread cookies, snacks
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 dozen
Author Lauren Toyota

Ingredients

  • 2 C all-purpose flour
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 C coconut oil, melted
  • 1/4 C unsulphured molasses
  • 1/4 C nondairy milk
  • 1 C packed brown sugar
  • 1 tsp vanilla extract
  • 1/3 C chopped candied ginger pieces (optional)
  • 1/3 C granulated sugar, for coating cookies

Instructions

  1. Preheat oven to 350°F.

  2. In a large mixing bowl combine the flour, spices, baking soda, and sea salt and set aside. 

  3. In another bowl whisk together the coconut oil, non-dairy milk, brown sugar, molasses, and vanilla extract until well combined. 

  4. Fold the wet ingredients into the dry ingredients until half combined. Then add the chopped candied ginger (if using) and fold together until no dry ingredients are visible.

  5. Grab about 2 tablespoons of cookie dough for a large cookie or 1 heaping tablespoon for a more regular sized one. Then roll into a ball in your hands and roll around in granulated sugar. Slightly press the cookie balls onto a baking sheet lined with parchment paper leaving a good amount of space between each cookie because they'll double in size.

  6. Bake for 15 minutes for regular sized cookies and about 16 to 17 minutes for larger ones. Ensure you bake 1 baking sheet at a time on the middle rack.

  7. Remove cookies from the baking sheets onto wire racks to cool. 

Recipe Notes

Store cookies in a container between layers of parchment paper for up to 5 days.

5 comments

  • Hosanna 3 years ago

    I absolutely Loved this recipe !! Thank you for sharing it 🙂

  • Kate 3 years ago

    Made these the other day and everyone loved them (no one know they were vegan)! I didn’t have molasses so I substituted with pure maple syrup. The flavour was obviously a bit different; they were more like a spice cookie than a ginger molasses cookie; despite that, they were absolutely delicious and I cannot wait to make them again for the holiday season!

  • Kia 2 years ago

    Just made these and they are incredible! I didn’t have candied ginger, so I increased the powdered ginger to 5 tsp. I also like them sharp! Going to take these to a potluck tomorrow. Thank you for a great recipe. I’m surprised I haven’t come across your blog before! Your photography and recipes seem amazing and very original.

  • Lou 2 years ago

    These are amazing, and totally okay for kindy too with all the different allergies its easier to always do vegan 😀

  • Ashley Canty 1 year ago

    These are great! I made them for a small Holiday potluck get-together, and the entire batch was gone! Everyone commented about how great they were, so I made more for a large Holiday brunch the next day. Made a triple-batch, and again, they were demolished.

    Everyone raved about them, and my husband secretly stashed some before we left for the brunch. Great recipe, thanks!

    I didn’t have brown sugar so I substituted coconut sugar, and they came out beautifully.

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