Vegan Ginger Cookies
These giant vegan ginger cookies are soft and chewy in the inside and crispier on the sides, and super easy to make!
I wanted these cookies to be extra decadent, to be the perfect cookie to eat in a cold day, with a glass of milk in front of a fire.
And what better way to do this than to make them big? I used a 3 Tablespoon scoop instead of the usual 1.5 Tablespoon scoop, so they’re extra large and extra yummy!
To make them vegan I substituted the butter with vegan butter, and used flax egg instead of a regular egg; the results were so good!
Ingredients you’ll need
- Light brown sugar. To sweeten your cookies and make them soft
- Vegan butter. Room temperature
- Molasses. Will sweeten and give that brown color to your cookies
- Ginger. Powdered
- Cinnamon. Powdered
- Nutmeg. For added spice
- Vanilla extract. The better the quality, the better the taste
- All-purpose Flour. Will help “glue” all of the ingredients together
- Ground flaxseed + warm water. This is to make the vegan egg
- Baking soda. Helps create a soft and fluffy cookie
- Salt. To enhance flavors
- Granulated sugar. To coat your cookies with
Instructions with how-to photos
Line 3 baking sheets with parchment paper and set aside. Mix flaxseed and warm water and let sit for 5 minutes
Mix sugar, butter, molasses, ginger, cinnamon, nutmeg and vanilla extract for 1 and a half minutes. Add flour, baking soda, salt and vegan egg (flaxseed mix) and mix until just combined. Cover and refrigerate for 1 hour
Pre-heat oven to 350 F. Using a 3 Tablespoon scoop (ice cream scoop works) start forming your cookies, roll them in the granulated sugar and place them in the prepared cookie sheets, 3 inches apart from each other
Bake for 11-12 minutes, cookies will feel soft but will harden when cooled. Let them cool slightly in the cookie sheet for 2 minutes, then scoop them using a spatula and place them in a cooling rack to cool completely
Substitutions
To make these cookies a normal cookie recipe, with eggs and dairy, just substitute the vegan butter for unsalted butter and the vegan egg for a regular egg, using the same amounts.
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Vegan Ginger Cookies
Ingredients
- 1 Cup light brown sugar
- 1/2 Cup vegan butter room temperature
- 1/3 Cup molasses
- 2 teaspoons powdered ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Tablespoon ground flaxseed + 3 Tablespoons warm water vegan egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 Cup granulated sugar
Instructions
- Line 3 baking sheets with parchment paper and set aside. Mix flaxseed and warm water and let sit for 5 minutes1 Tablespoon ground flaxseed + 3 Tablespoons warm water
- Mix sugar, butter, molasses, ginger, cinnamon, nutmeg and vanilla extract for 1 and a half minutes1 Cup (220 g) light brown sugar, 1/2 Cup (56 g) vegan butter, 1/3 Cup (112.3 g) molasses, 2 teaspoons powdered ginger, 2 teaspoons cinnamon, 1/2 teaspoon (0.5 teaspoon) nutmeg, 1/4 Cup (50 g) granulated sugar, 1 teaspoon vanilla extract
- Add flour, baking soda, salt and vegan egg (flaxseed mix) and mix until just combined. Cover and refrigerate for 1 hour2 Cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon (0.3 teaspoon) salt
- Pre-heat oven to 350 F. Using a 3 Tablespoon scoop (ice cream scoop works) start forming your cookies, roll them in the granulated sugar and place them in the prepared cookie sheets, 3 inches apart from each other
- Bake for 11-12 minutes, cookies will feel soft but will harden when cooled. Let them cool slightly in the cookie sheet for 2 minutes, then scoop them using a spatula and place them in a cooling rack to cool completely
