Super Yummy Vegan Ginger Cookies Recipe

Name: Super Yummy Vegan Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wheat flour or 2 cups buckwheat flour; 2 teaspoons baking soda; 1/2 teaspoon salt (prefer sea salt); 1 teaspoon cinnamon; 2 teaspoons grated fresh ginger; 1/2 teaspoon ginger powder; 1/2 teaspoon clove; 3/4 cup coconut oil; 1 cup raw sugar (turbinado); 2 tablespoons flax seeds (milled flax); 1/4 cup water, boiling*; 1/4 cup molasses; 2 tablespoons applesauce; turbinado sugar, for dipping

Servings: persons

2 cups wheat flour or 2 cups buckwheat flour
2 teaspoons baking soda
1/2 teaspoon salt (prefer sea salt)
1 teaspoon cinnamon
2 teaspoons grated fresh ginger
1/2 teaspoon ginger powder
1/2 teaspoon clove
3/4 cup coconut oil
1 cup raw sugar (turbinado)
2 tablespoons flax seeds (milled flax)
1/4 cup water, boiling*
1/4 cup molasses
2 tablespoons applesauce
turbinado sugar, for dipping

1
*Mix the 2 tablespoons of milled flax with 1/4 cup boiling water and allow to sit for 10 minutes. This will be referred to as Flax Goo later in directions.
2
Directions:
3
Preheat oven to 350.
4
Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix.
5
Form into 1 inch balls, dip just the top into turbinado sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes. Let the cookies cool for just a few minuntes on the sheet before transfering them to a cooling rack. Don't over cook or they will be hard when they cool.

982

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups wheat flour or 2 cups buckwheat flour, 2 teaspoons baking soda, 1/2 teaspoon salt (prefer sea salt), 1 teaspoon cinnamon, and more.

Yes, Super Yummy Vegan Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Super Yummy Vegan Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions