Go Back
+ servings
A bowl loaded with almond flour vegan ginger cookies
Print

Vegan Ginger Cookies with Almond Flour

Chewy Vegan Ginger Cookies made with almond flour are naturally gluten free. Flavored with holiday spices and molasses these are perfect holiday treat. So easy and so delicious and so satisfying.
Course Dessert
Cuisine American
Keyword almond flour ginger cookies, ginger cookie recipe, how to make vegan ginger cookies, soft ginger cookies, vegan ginger cookies
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 40 minutes
Servings 12
Calories 103kcal
Author Gunjan

Ingredients

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
  • In a mixing bowl combine almond flour, baking powder, salt, cinnamon, ginger and nutmeg. Mix and keep it aside.
  • In another mixing bowl combine vegan butter and brown sugar. Whip it up with a spoon until smooth and fluffy (about 5 minutes).
  • In the sugar mixture add molasses and vanilla extract. Whip it again for 2 minutes or until smooth and fluffy.
  • Now, add soaked chia seeds in the molasses mixture and whip it again for 30 seconds.
  • Now, fold in dry ingredients into the wet ingredients and mix well with a spatula to form a soft and sticky batter.
  • With the help of a medium sized cookie scoop place 10-12 round scooped batter on the prepared cookie sheet. Don't worry about shaping because the cookies will spread and shape on it own while baking. Place it in the middle rack of the preheated oven and bake it for about 15 minutes. At this point it will look little undone and that is fine.
  • Turn it off and take the cookie sheet out of the oven. Place it on a flat counter. For perfect round cookies shape each cookie roughly with a cookie cutter or a round bowl by covering the cookie with it and moving it in round direction while the cookies are still hot. Let them cool at room temperature for 15 minutes. The cookies will firm up and become chewy. Sprinkle powdered sugar on top of the cookies and enjoy.

Notes

For crispy gingersnap cookies :
Add ¼ cup molasses instead of 2 tbsp. Bake these cookies for 25-30 minutes or until they really turn brown in color and the edges start to become darker. Take it out of the oven and let it cool for another 20-30 minutes. As they cool down the cookies would become crisp from outside and chewy from inside.
 
For storing:
  • The soft cookies should be stored in a container with parchment paper under each cookie with a light lid for about 4-5 days. These may become softer. Therefore, toast it in a toaster oven for 3-4 minutes and let it cool down to room temperature again to get a firm crisp yet soft cookies.
  • The crisp gingersnap version can be stored in any container of your choice at room temperature for about 2 weeks.
 
  • Depending on the size of your cookie scoop, this recipe makes 10-12 cookies.
  • I have provided step wise images in the post above for your convenience.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Calcium: 43mg | Iron: 1mg