gingerbread cookies gluten free vegan

These vegan ginger cookies will give you a warm and cozy feeling in every bite. Every piece has a soft and chewy texture which is irresistible. Made with ground ginger, and molasses they have a spicy sweet note that everyone will love. 

ginger molasses cookies vegan

They are so easy to make. No complicated and fancy steps for you to follow. Even if you are a budding baker, you won’t have any trouble following this recipe. 

Ginger cookies are also a great giveaway during the holiday season. Each batch will spread joy and love to everyone who receives them.

So, are you ready to tie up your apron and let’s start making these treats,  I assure you they will be the star of any sweet moment.

Vegan Ginger Cookies – Why You’ll Love This Recipe

gingerbread cookies gluten free vegan
  • You have a chewy and aromatic cookie that’s perfect for a snack or dessert.
  • Both vegans and non vegans will love it.
  • Can be decorated to be more festive or visually appealing depending on the occasion or celebration.
  • It is a way healthier choice than storebought ones and can be easily turned gluten-free.
  • This recipe is straightforward and is great for beginners and pros alike!

Ingredients For Ginger Molasses Cookies

Makes: 18-20 3”/7.5cm cookies/ Prep Time: 10 minutes/ Chill Time: 30 minutes/ Bake Time: 10 minutes/ Total Time: 50 minutes

vegan gingerbread cookies recipe
  • ½ cup/120ml neutral-flavored oil (I use grapeseed oil)
  • ¾ cup/155g dark brown sugar
  • ¼ cup/60ml dark molasses
  • ½ cup/120ml unsweetened applesauce*
  • 2 tsp/4g ground ginger
  • ½ tsp/1g cinnamon 
  • ½ tsp/1g ground cloves
  • 2 ¾ cups/330g all purpose flour
  • 1 ¼ tsp/6g baking soda
  • ½ tsp/3g salt
  • 4 tbsp/50g raw cane sugar for rolling

How To Make In 1 Bowl

how to make vegan ginger bread cookie
  1. To make these cookies, start by adding the molasses, brown sugar, oil, and apple sauce in a large bowl. Mix them together until well combined. You can also use a mixer and set it to low speed for 2 minutes until the mixture is emulsified.
  2. Add the ground ginger, ground cloves, and ground cinnamon. Mix again to evenly distribute.
  3. Add the baking soda, salt, and all-purpose flour and mix again until everything is well combined. The flour blend should be thick but still soft. If it becomes too thick and stiff add 1 to 2 tablespoons or 30 ml of non-dairy milk.
  4. Cover the cookie dough and place it in the fridge for 30 minutes.
ginger bread cookies vegan
  1. Preheat the oven to 375 degrees F/190C. Line a few baking sheets with parchment and set aside. Place the cane sugar in a small bowl.
  2. Scoop 2 slightly heaping tablespoons of cookie dough into your hand and roll into balls. Then roll the balls in the sugar to coat them and place them on the prepared baking sheet. Give 2 to 3 inches of space in between each one.
  3. Bake the cookies for 9 to 11 minutes or until the cookies become firm and slightly golden brown on the edges. Remove the tray from the oven and tap it firmly on the counter once to force the cookies to settle.
  4. Allow the chewy vegan cookies to cool for at least 10 minutes on the baking sheet. Then transfer them to a wire rack. If you followed the recipe they should still be soft and chewy.

Notes

  • *If you are using homemade apple sauce, add 1 to 2 tablespoons/15 to 30ml non-dairy milk to thin the consistency.
  • Store leftover cookies in an airtight container at room temperature and they will last for 3 days. Chill them in the fridge and they will last for 10 days. And up to a month if stored in the freezer. Bring to room temperature before eating, they should still be soft and chewy.

How To Use Ginger In Cooking

vegan ginger biscuits

Ginger is a flavorful and aromatic spice. It is widely used for cooking and baking and has been a popular ingredient for centuries. It is commonly found in Asian and Middle Eastern cuisines.

Whether you’re making curry, brewing tea, or spicing up your cookies, ginger is a versatile spice that brings a unique dimension to a wide variety of dishes.

The spice is known for its distinctive, slightly sweet, and pungent flavor. It can add warmth and depth to both sweet and savory dishes and is consumed in various forms:

🍪 Fresh Ginger – The fresh rhizome can be peeled and minced, grated, or sliced. It’s commonly used in stir-fries, curries, and as an ingredient in ginger syrup and many beverages such as gingerbread lattes.

🍪 Ground Ginger – Dried ginger can be ground into a powder and is the one used in this cookie recipe. This form is convenient for baking, adding to spice blends, or when a recipe requires a more subtle and evenly distributed ginger flavor.

🍪 Crystallized or Candied Ginger – Fresh ginger can be candied by cooking it in sugar syrup and then coating it in sugar. It’s often used in baking or enjoyed as a sweet and spicy treat.

🍪 Pickled Ginger – Often served with sushi, pickled ginger has a slightly tangy flavor. It is made by marinating thinly sliced young ginger in a solution of sugar and vinegar.

What Are Molasses

Molasses is a thick, dark syrup obtained during the sugar extraction process. It is typically produced from sugarcane or sugar beets.

The process involves crushing these plants to extract their juice, which is then boiled down to form sugar crystals. It is the residual liquid left after the sugar crystals have been removed.

Its color and flavor can vary, depending on the specific type and the production process. There are three main types:

🍂  Light Molasses – The first extraction of sugarcane juice yields light molasses. It is lighter in color and has a sweeter taste compared to other types. It is often used in baking and cooking.

🍂  Dark Molasses – This is produced on the second boiling, which is thicker, darker, and has a more robust flavor. It contains more residual sugar and is commonly used in gingerbread, cookies, and barbecue sauces.

🍂  Blackstrap Molasses – This is produced on the third boiling, which is the darkest and thickest type. It has a very strong, somewhat bitter flavor and is rich in vitamins and high in Iron. Blackstrap molasses is sometimes used as a health supplement.

Molasses has been used as a sweetener in cooking and baking. It adds depth and a unique flavor to a variety of dishes, ranging from desserts to savory recipes.

It’s important to note that while molasses is a byproduct of sugar production, it contains less sugar than the refined sugar derived from it.

Tips, Variations, And Substitutions

gingersnap cookies vegan

🥧 Almond flour, oat flour, or other gluten free flour – If you want to try this recipe you can use these or any variation to make this recipe gluten-free. Keep in mind that regular flour has medium amounts of gluten.

🥧 Vegan butter or softened coconut oil – Vegan butter adds richness while coconut oil adds coconut flavor. Note that these may alter the taste of the cookies slightly.

🥧 Granulated sugar or coconut sugar – Use these if you don’t have raw cane sugar. Roll your cookies in this before baking.

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eggless ginger cookies

Frequently Asked Questions

What Is The Taste Of Ginger Cookies?

These cookies are appropriately named. They are ginger-colored and have a spicy-sweet taste as the spice. As for texture, they have a soft and chewy profile.

How Long Do These Cookies Last?

These cookies are fairly dry. Thus making them last longer than other homemade baked goods. If you store them in an airtight container they will last at room temperature for 3-4 days, 7 to 10 days in the fridge, and up to a month in the freezer. 

How Do I Keep Ginger Cookies Fresh Longer?

You must keep them in an airtight container. You can keep them in the fridge, or freezer, or leave them on the counter.

gingerbread cookies gluten free vegan

Vegan Ginger Molasses Cookies

A harmonious blend of rich molasses, warm ginger, and wholesome plant-based ingredients. Each delectable bite delivers a perfect balance of sweet and spicy!
5 from 2 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 20 3″/7.5cm cookies
Calories: 169kcal
Author: SHU-CHUN

Ingredients

Instructions

  • 1. In a large bowl, combine oil, brown sugar, molasses, and apple sauce. Beat together on low speed for 2 minutes until well emulsified.
  • 2. Add the ground ginger, ground cloves, and ground cinnamon. Mix again to evenly distribute.
  • 3. Add the baking soda, salt, and all-purpose flour and mix again until everything is well combined. The flour blend should be thick but still soft. If it becomes too thick and stiff add 1 to 2 tablespoons or 30 ml of non-dairy milk.
  • 4. Cover and allow to chill in the fridge for at least 30 minutes to prevent spreading. 
  • 5. Meanwhile preheat oven to 375°F/190C. Line baking sheets with parchment. Place raw sugar in a small bowl.
  • 6. Scoop slightly heaping 2 tbsp/35ml amounts of dough. Roll into balls, roll in sugar, and place on lined baking sheets with 2-3” between them.
  • 7. Bake for 9-11 minutes until firm and slightly more golden around the edges. Remove from oven and tap the tray once to force the cookies to settle.
  • 8. Allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack.
    Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating, they should still be soft and chewy.

Notes

(note1) – If using a homemade apple sauce, add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 131mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

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