Vegan Ginger Cookies

Vegan Ginger Cookies ~

These dairy-free ginger cookies are easy to make and perfect for the Christmas season!

A handful of pantry staple ingredients is all you need for cookies that are firm on the outside, chewy on the inside, and packed with old-fashioned holiday flavor.

Ingredients for Vegan Ginger Cookies

• 1 3/4 cup all-purpose flour
• 1 rounded tablespoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup blackstrap molasses
• 1/2 cup vegetable oil
• 3 tablespoon oat milk, or other mild-flavored plant milk
• 1/2 teaspoon vanilla extract

How to Make Vegan Ginger Cookies

STEP ONE: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

STEP TWO: In a medium bowl, whisk together the flour, ginger, nutmeg, baking soda, and salt. Set aside.

STEP THREE: In a large bowl, use a hand mixer to cream together the sugar, molasses, vegetable oil, molasses, oat milk, and vanilla extract.

STEP FOUR: Gradually beat in the flour mixture until it forms a stiff and sticky dough.

STEP FIVE: Lightly wet your hands and roll the dough into approximately 24 balls, placing them on the cookie sheets about 3 inches apart.

STEP SIX: Bake for 12 minutes, until the edges begin to brown. Remove from the oven and let the cookies rest on the cookie sheets for 5 minutes. Transfer to wire racks to cool completely.

Storage

On the counter: These cookies should be stored in an airtight container in a cool, dry place.

In the freezer: Allow the cookies to cool completely then store in a freezer bag or airtight container for up to 3 months.

More Vegan Christmas Recipes You’ll Love!

• Christmas Fruitcake
• Gingerbread Crinkle Cookies
• Cherry Snowball Cookies
• Cranberry Banana Bread
• Magic Cookie Bars

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Vegan Ginger Cookies

These dairy-free ginger cookies are easy to make and perfect for the Christmas season!

5 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Christmas, cookies, dairy free

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 74kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 3/4 cup all-purpose flour
• 1 rounded tablespoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup blackstrap molasses
• 1/2 cup vegetable oil
• 3 tablespoon oat milk or other mild-flavored plant milk
• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, ginger, nutmeg, baking soda, and salt. Set aside.
• In a large bowl, use a hand mixer to cream together the sugar, molasses, vegetable oil, molasses, oat milk, and vanilla extract.
• Gradually beat in the flour mixture until it forms a stiff and sticky dough.
• Lightly wet your hands and roll the dough into approximately 24 balls, placing them on the cookie sheets about 3 inches apart.
• Bake for 12 minutes, until the edges begin to brown. Remove from the oven and let the cookies rest on the cookie sheets for 5 minutes. Transfer to wire racks to cool completely.

Nutrition

Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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