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+ servings
A bowl loaded with Easy Ginger Cookies

Easy Ginger Cookies

These soft and chewy Easy Ginger Cookies are a pleasure to bake and delicious to indulge. It’s made with the utmost delectable Holiday flavors along with being vegan and gluten free. With No chilling and No rolling these cookies are quick yet satisfying.
Course Dessert
Cuisine American
Keyword ginger cookie recipe, ginger cookies, gingersnap cookies, soft ginger cookies
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 40 minutes
Servings 12
Calories 103kcal
Author Gunjan


  • 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)


  • 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
    mixture. Whip it again for 2 minutes or until smooth and fluffy.
  • Now, whip up soaked chia seeds in the molasses
  • 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 cookies scoop place about 1
    tbsp of the batter on the prepared cookie sheet for regular sized cookies. For big
    size cookies drop the scoopful of the batter on the cookie sheet.
  • Place it in the oven and bake it for about 15
    minutes. At this point it will look little undone.
  • Turn it off and take the cookie out of the oven.
    Let it 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.


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.
This recipe makes 12-14 regular size cookies or 9 big ones. The serving size is 1 cookie per person.
I have provided step wise images in the post above for your convenience.


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