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You are here: Home / Recipes / Vegan Ginger Cookies with Almond Flour

Vegan Ginger Cookies with Almond Flour

Published on December 23, 2019 Updated on November 10, 2022 By Gunjan 15 Comments

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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.

A bowl loaded with almond flour vegan ginger cookies.

Christmas and ginger cookies are the best combination and who does not want to indulge in this combination.

Its the best time of the year. At the same time, I always keep in mind to add some nutrition to my desserts and hence I made these with almond flour and eggless too.

Almond flour vs Almond meal

Almond flour usually is made from blanched almonds. The skin from the blanched almonds are removed and ground into fine powder. I usually make my recipes with almond flour and they taste so good. Almond meal on the other hand are ground with its skin on and its not blanched as well.

My favorite almond flour recipes are vegan apple cake and almond flour brownies.

What is molasses?

Molasses is the dark sweet syrup which is the byproduct of the sugarcane or sugar beets while in the process of extraction. Its preferably used in holiday baking.

Every year I bake my gingerbread cake with molasses and we all devour every bite of it.

A close up view of almond flour vegan ginger cookies.

Ingredients

Almond flour
Baking powder
Salt
Cinnamon powder
Ginger powder
Nutmeg powder
Vegan butter
Brown sugar
Molasses
Vanilla extract
Soaked chia seeds

I used simple, easy and yet healthy ingredients to make this recipe.

Ingredients notes

Almond flour – its very easily available in the stores but you may make your own at hoe as well if desired.

Spices – I used the dried powdered form all the spices which worked like wonder here.

Vegan butter – vegan butter plays an important role here to bring out the nice taste and texture of these cookies.

Brown sugar – do not substitute it with maple syrup because it make the batter thinner. hence, stick to the use of brown sugar for a more enhanced flavor of molasses and ginger in these cookies.

Molasses – blackstrap molasses or regular molasses can be used in this recipe.

Chia seeds – this works as a great egg substitute along with adding fiber.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Vegan Ginger Cookies

Firstly, I combined all the dry ingredients in a mixing bowl and kept it aside.

Dry ingredients in a mixing bowl.


In my second step, I whipped up vegan butter and brown sugar until they were soft and fluffy.

vegan butter and brown sugar in a mixing bowl.


Further, in the sugar mixture I combined molasses and vanilla extract. Then, I whipped it up again until it was nicely blended and still soft and fluffy.

Molasses and vanilla extract in the sugar mixture.

Later, I mixed in soaked chia seeds to the whipped up molasses mixture.

chia seeds in molasses mixture.


Next, I folded in the dry ingredients into the wet ingredients and mixed it well until a sticky batter was formed.

whipped up vegan ginger cookies sticky batter.


Thereafter, with the help of a cookie scoop I dropped them on to the prepared cookie sheet.

scooped ginger cookie batter on a prepared cookie sheet.


Afterwards, I placed the cookie sheet in the oven and baked them for about 15 minutes.

Fresh baked ginger cookies on the cookie sheet.


Once done, I turned off the oven and took the cookie sheet out of it. Then, I let it cool down completely to room temperature for about 15 minutes.


Finally, just before serving, I sprinkled powdered white sugar on them. However, you may skip it if desired. Kids love the sugar on their cookies though.

Top view of almond flour vegan ginger cookies in a bowl.

Storing

  • The soft ginger 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 2 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.

Expert tips

  • It is important to whip up the butter and sugar very well with a spoon until it lightens in color and becomes fluffy.
  • Do not worry too much about its shape because while baking these cookies will spread and shape it themselves.
  • Most importantly, the longer you leave the cookies to cool down the firmer they will become along with being chewier.
  • Make sure to use ginger powder and not fresh ginger in these cookies.
  • You must measure almond flour correctly by dipping the measuring cup directly in its container. The same applies to brown sugar as well.
Frequently Asked Questions

How can I make them crispier?

Simply bake them longer, say, about 25-30 minutes but do not let it burn.

How long do they last?

The soft version of vegan ginger cookies lasts for about a week. However, the crispier version lasts for about 2 weeks.

What is the difference between a ginger cookie and a gingersnap cookie?

The difference is in their baking time and crispy texture. Ginger cookies are chewy and soft. Gingersnap cookies are crispier and bakes for longer time.

What do I pair with these vegan ginger cookies?

We love to dip them in our favorite dairy free milk.

My other popular holiday cookies

Eggnog cookies
White Chocolate Cranberry Cookies
Carrot Sweet Potato Almond Cookies
Peanut Butter Sweet Potato Cookies
Vegan Chocolate Cookies
Peanut Butter Amaranth Cookies

This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

A bowl loaded with almond flour vegan ginger cookies
Print Recipe
5 from 7 votes

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.
Prep Time10 mins
Cook Time15 mins
Resting time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: almond flour ginger cookies, ginger cookie recipe, how to make vegan ginger cookies, soft ginger cookies, vegan ginger cookies
Servings: 12
Calories: 103kcal
Author: Gunjan

Ingredients

  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 2 tsp ginger powder
  • 1/2 tsp nutmeg powder
  • 2 tbsp vegan butter
  • 1/4 cup packed brown sugar
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds (soaked in 3 tbsp warm water)
  • 2 tbsp powdered white sugar to garnish (optional)

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

a 45 degree angle view of almond flour ginger cookies.

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Filed Under: Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Nicole says

    December 30, 2019 at 8:17 am

    Ginger cookies can be healthy! These look pretty good and chewy. Thanks for sharing!

    Reply
  2. Jo says

    December 30, 2019 at 12:54 am

    5 stars
    Looks so chewy and delicious! The warm flavors in this cookie is amzing on chill winter evenings! Lovely photos

    Reply
  3. SHANIKA says

    December 29, 2019 at 9:33 pm

    5 stars
    These cookies look so chewy and soft! I love how easy they are to make and that they are Vegan and GF! Just perfect!

    Reply
  4. Kathryn says

    December 29, 2019 at 8:25 am

    These look so tasty! I love baking with the combination of ginger and molasses.

    Reply
  5. Veena Azmanov says

    December 27, 2019 at 7:33 am

    Love the cookie recipe. Very interesting and sounds flavorful and healthy too. I have to try a batch.

    Reply
  6. Paula Montenegro says

    December 26, 2019 at 3:05 am

    5 stars
    These are one of my favorite ginger cookies! I made them several times and they never disappoint, so easy and so flavorful! Thanks for sharing.

    Reply
    • Gunjan says

      December 26, 2019 at 8:24 am

      Thank you Paula. So happy that you like these cookies.

      Reply
  7. Marisa F. Stewart says

    December 25, 2019 at 6:41 am

    5 stars
    I made this cookies yesterday and they turned out fantastic. My grandsons came over last evening and they gobbled them all up. I’m going to have to make another batch soon. They enjoy the soft chewy texture plus the spicy flavor. A winner of a recipe.

    Reply
    • Gunjan says

      December 26, 2019 at 8:25 am

      Thank you Marisa for trying these cookies. I am so happy that your family loved them.

      Reply
  8. Chef Dennis says

    December 23, 2019 at 10:30 pm

    5 stars
    Cookies are really my favorites. And your Ginger Cookies looks really delicious. I can’t wait to take one full bite.

    Reply
    • Gunjan says

      December 26, 2019 at 8:26 am

      Thank you Dennis. Hope you get a chance to enjoy these.

      Reply
  9. Lori | The Kitchen Whisperer says

    December 23, 2019 at 5:14 pm

    5 stars
    Oh these look scrumptious and so easy! I love ginger anything and these cookies are exactly up my alley! Thank you so much for sharing!

    Reply
    • Gunjan says

      December 26, 2019 at 8:26 am

      It’s a pleasure to indulge in these holiday flavors. Enjoy!!!

      Reply
  10. Ben says

    December 23, 2019 at 8:48 am

    5 stars
    Holy wow! I’m making up a ton of cookies today and tomorrow, and these are going to be part of that.

    Reply
    • Gunjan says

      December 26, 2019 at 8:27 am

      Thank you Ben. Hope you enjoy these cookies.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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