These vegan ginger cookies are super crunchy and made in a ‘gingersnap’ style for a perfect holiday cookie. Packed with ginger flavor.
- 1/4 cup (56g) Vegan Butter
- 1 cup (200g) Light Brown Sugar
- 1/4 cup (60ml) Unsulphured Molasses
- 1/2 tsp Vanilla Extract
- 2 cups (250g) All Purpose Flour*
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/4 tsp Allspice
- 1/4 tsp Ground Cloves
- 2–3 Tbsp Non-Dairy Milk
- 1/4 cup (50g) White Granulated Sugar (for rolling)
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in.
- Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
- Add the dry ingredients to the wet and stir in by hand until crumbly.
- Add 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another 1 Tbsp non-dairy milk. Only do this if you really need it though.
- Break off pieces of the dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from the batch.
- Roll the balls in white granulated sugar and return to the parchment lined tray.
- Flatten the cookies with a fork.
- Bake in the oven for 12 minutes. If you want more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don’t burn.
- The cookies will be soft when they come out the oven. Allow them to cool and firm up directly on the tray before moving them.
*Measure the flour correctly using the spoon and level method (spoon it into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup). Or weigh it on a food scale.
*Molasses: The molasses should be unsulphured molasses. Grandma’s is a good brand if it’s available to you otherwise just use any molasses that says unsulphured somewhere on the label. If you can’t get molasses at all, then you can substitute something like maple syrup, but you will lose that richness of flavor that you get from the molasses.
*Gluten-Free: If you’d like to try these cookies as gluten-free then I recommend using a gluten free all purpose flour blend that is meant to replace regular flour in baking. Bob’s Red Mill Gluten Free All Purpose Baking Flour is a good brand that we have used before and recommend. We have not tested these particular cookies as gluten-free but this is my recommendation based on other cookie recipes that we have tested.
*Storing and Freezing: Store them in an airtight container at room temperature or in the fridge for a week. They are also freezer friendly up to 3 months.
*This recipe was first published April 2017. It has been updated with new photos and extra tips, but the recipe itself is unchanged.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Cookie (of 20)
- Calories: 127
- Sugar: 15g
- Sodium: 123mg
- Fat: 2.3g
- Saturated Fat: 0.6g
- Carbohydrates: 25.5g
- Fiber: 0.5g
- Protein: 1.4g
Keywords: vegan ginger cookies, vegan gingersnap cookies