Published:
Dec 7th 2024
by 
Last updated: Jul 8th 2025
These Vegan Ginger Cookies are a warm, cozy treat that hits the spot without weighing you down. Perfect for the holidays—or anytime you’re craving a lightly spiced cookie—this recipe is gluten-free, dairy-free, and surprisingly satisfying. Made with almond flour and heartwarming spices like ginger, cinnamon, and nutmeg, these cookies are soft, chewy, and ready in just 10 minutes. Serve them with a hot cup of Cinnamon Tea for the ultimate comfort combo.
Pro Tip These cookies spread slightly—leave space between them on the baking sheet.
- Soft and chewy with a lightly crisp edge
- Naturally vegan and gluten-free
- Ready in under 30 minutes
- Perfect for holiday baking or year-round snacking
- Made with wholesome almond flour for added nutrition
- Don’t overbake: These cookies firm up as they cool, so remove them when they begin to crack on top.
- Use fresh spices: Ground ginger, cinnamon, and nutmeg lose flavor over time. Make sure yours are fresh for the best taste.
- Chill the dough if needed: If your dough feels too sticky to roll, refrigerate it for 15–20 minutes.
- For even baking: Flatten the cookies evenly with a fork to ensure they cook consistently.
- Pair with a mug of Cinnamon Tea or a spiced chai latte.
- Serve alongside a fruit plate for a light afternoon snack.
- Great addition to a holiday cookie platter or dessert table.
- No almond flour? Try cashew flour or oat flour for a different twist (note: texture may vary).
- Want less sugar? Replace white sugar for rolling with coconut sugar or skip it.
- Love bold spice? Add cloves or allspice for a deeper flavor.
- Add-ins: Fold in chopped nuts or dairy-free chocolate chips for a variation.
- Short-term: Store in an airtight container at room temperature for up to 5 days.
- Long-term: Freeze baked cookies in a freezer-safe bag for up to 2 months. Let thaw at room temperature.
- Almond flour – A nutritious, gluten-free flour with a nutty flavor and healthy fats.
- Vegan butter – Adds moisture and helps create a soft, rich texture.
- Brown sugar & molasses – Adds sweetness and deep flavor.
- Vanilla extract – Enhances the warmth of the spices.
- Ground ginger, cinnamon, nutmeg – Brings the cozy, spiced flavor that defines a great ginger cookie.
- Baking soda & salt – Helps the cookies rise and balances flavor.
- White sugar (for rolling) – Gives a sparkly finish and a slight crunch to the outside.
Can you use fresh ginger instead of ground ginger in cookies?
Yes, you can. When using fresh ginger instead of ground ginger, replace each 1/4 teaspoon of ground ginger with 1 tablespoon of fresh ginger. Also, add fresh ginger to your wet ingredients instead of your dry ingredients.
What is the difference between ginger snaps and gingerbread cookies?
The difference between ginger snaps and gingerbread cookies is that you bake ginger snaps longer, so they end up crispier. On the other hand, gingerbread cookies are not baked as long, so they end up chewier.
Should gingerbread cookies be hard or soft?
They’re soft and chewy inside with a lightly crisp exterior.
What are ginger cookies good for?
Ginger cookies are a healthier alternative to many other cookies. That's because they're lower in calories. One cookie has just 120 calories, so you can eat more than one and not go overboard on your diet. These cookies are also made with almond flour, a gluten-free flour that contains heart-healthy fats and is rich in vitamin E, which is good for your skin.
Time & Serves
Ingredients
1/2 cup Salted Vegan Butter, softened to room temperature
1/2 cup packed Brown Sugar
1/4 cup Molasses
1 teaspoon Vanilla Extract
1 1/2 cups Almond Flour
1 tablespoon Baking Soda
1/4 teaspoon Salt
2 teaspoons Ground Ginger
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/2 cup White Sugar for rolling
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a medium bowl, add softened vegan butter and brown sugar. Using a hand mixer, beat until the mixture is creamy.
Add molasses and vanilla extract, and beat until smooth.
Add one cup of almond flour to the bowl, baking soda, salt, ginger, cinnamon, and nutmeg. Mix at low speed until well mixed.
Add the remaining 1/2 cup of almond flour and mix until well combined.
To a small bowl, add the sugar for rolling.
Scoop a tablespoon of the batter and roll it into a ball. Repeat for the rest of the batter.
Roll each ball in the bowl of sugar until entirely coated.
Place the balls on the prepared baking sheet. Then flatten the balls with a fork.
Bake in the oven for 8 to 10 minutes until they start to crack on top.
Allow cooling for 10 to 15 minutes, so they firm up.
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