Vegan Ginger Cookies

Warm, spiced, and irresistibly chewy, these Vegan Ginger Cookies are the ultimate plant-based treat for cookie lovers. Crafted with a perfect blend of ground ginger, cinnamon, and nutmeg, each bite delivers a cozy burst of flavor. Sweetened with molasses and brown sugar for a rich depth, these cookies also feature a hint of unsweetened applesauce to keep them moist and tender. Coconut oil replaces traditional butter, making them completely dairy-free while maintaining a delightful texture. For an optional finishing touch, roll them in granulated sugar for a touch of sparkle and crunch. Ready in just 25 minutes, these easy-to-make cookies are perfect for the holidays or any time you crave a vegan dessert infused with nostalgic warm spices.

Nutriscore Rating: 34/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 0.5 cups Coconut oil, melted
• 0.75 cups Brown sugar
• 0.25 cups Unsweetened applesauce
• 0.25 cups Molasses
• 1 teaspoon Vanilla extract
• 0.25 cups Granulated sugar (for coating, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.

Step 3

In a large mixing bowl, combine the melted coconut oil and brown sugar. Mix until smooth and creamy.

Step 4

Add the applesauce, molasses, and vanilla extract to the wet mixture. Stir until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overmix.

Step 6

Optional: Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.

Step 7

Using a tablespoon or small cookie scoop, scoop out dough and roll it into balls.

Step 8

If desired, roll each ball in granulated sugar to coat the outside, then place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

Step 9

Gently flatten the tops of the dough balls with your fingers or the back of a spoon.

Step 10

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies have puffed slightly. Do not overbake, as the cookies will continue to firm up as they cool.

Step 11

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Enjoy your delicious vegan ginger cookies with a cup of tea or on their own!

Nutrition Facts

Serving size	683.7 grams (683.7g)

Amount per serving	% Daily Value*
Calories	2827

Total Fat 122.10g	157%
Saturated Fat 98.70g	494%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1916mg	83%
Total Carbohydrate 419.70g	153%
Dietary Fiber 8.90g	32%
Total Sugars 231.40g
Protein 25.10g	50%

Vitamin D 0IU	0%
Calcium 319mg	25%
Iron 16mg	90%
Potassium 1646mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 3.5%

Carbs: 58.3%