Vegan Ginger Cookies!
These ginger cookies are incredibly soft and chewy. They’re rolled in cinnamon sugar to achieve a slightly crispy outside and soft center when fresh out of the oven. They’re vegan, gluten-free, and refined sugar-free.
These cookies are made from a base of almond flour, coconut oil, molasses, and maple syrup. They feature a warm spiced flavour from cinnamon, nutmeg, and ginger. Rolling the cookies in a cinnamon sugar coating (I used coconut sugar for a natural option) before baking creates a decadent and crispy coating. These cookies are best enjoyed fresh out of the oven, and will soften slightly when stored in the fridge.
For more holiday cookie recipes, try my Double Chocolate Peppermint Cookies, Snickerdoodles, or Vegan Sugar Cookies.
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Vegan Ginger Cookies
Ingredients
Ginger Cookies:
- 2½ cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 tablespoon almond butter
- 3 tablespoons water
Cinnamon Sugar:
- 3 tablespoons coconut sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.
- To prepare the cookies, add the almond flour, cinnamon, ginger, nutmeg, salt, and baking soda to a large bowl. Stir to combine. Add the coconut oil, maple syrup, molasses, almond butter, and water. Stir until combined. Place the dough in the fridge to chill for 15 minutes.
- Prepare your cinnamon sugar by mixing the coconut sugar and cinnamon in a small bowl.
- Remove your chilled dough from the fridge and roll into 16 even balls. Roll each ball in the cinnamon sugar coating.
- Place each ball on your prepared baking tray and press down slightly with the palm of your hand.
- Bake in your preheated oven for 10-12 minutes, until the edges are slightly golden. Let cool before enjoying.
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