Fall is in the air which means it’s time to get baking! Why not start off with these super delicious Chewy Vegan Ginger Cookies? They are not only vegan but also gluten & dairy-free too!
Baking has been one of our family’s favorite ways to kick off the fall season, at least for the girls in the house. The boys would most likely claim the start of the NFL season to be their fav. Go Niners!!
This year I am especially excited because we have the fun challenge of taking some of our most dear holiday baking recipes and adapt them for all of the new dietary restrictions in the house. As you may recall I switched to a vegan lifestyle in January after being diagnosed with a genetic high cholesterol problem. Shea began gluten & dairy-free after having some issues with his stomach and Ella became a vegetarian. With so many dietary restrictions our fall baking needed some tweaks. Thankfully, this vegan ginger cookie recipe came out even tastier than my original recipe!
There are so many amazing products out there on the market to make revising recipes pretty simple. I’ve listed our fav brands for you below. (*Note you can find the Christmas Matching PJs at Kohl’s. I’ve had a few people ask.)
In fact, I would even say these Chewy Vegan Ginger Cookies are better than their non-vegan counterparts. Try out the recipe for yourself and let us know what you think.
Amber’s Chewy One-Bowl Ginger Cookie Recipe
(vegan and gluten-free)
(makes 15 delicious vegan ginger cookies)
½ cup vegan butter
½ cup organic sugar (+ more for rolling dough in)
3 tbsp egg substitute
3 tbsp molasses
1 ½ tsp cinnamon (+ more for rolling dough in)
½ tsp of ground ginger
½ tsp nutmeg
¼ tsp sea salt
2 ⅓ gluten-free flour
⅓ cup arrowroot powder
1 cup powdered sugar
1 tbsp Almond Milk
¼ tsp butter extract
¼ tsp vanilla extract
Preheat the oven to 375 and prepare cookie sheets with parchment paper. Mix softened butter and sugar in a large mixer until fluffy, next add egg sub and molasses.
Next, add your spices (cinnamon-sea salt) and mix until combined. Then add your flour and arrowroot powder. Mix until dough is formed. It should be a pretty thick dough.
Once you reach the proper consistency allow the dough to chill. I pop mine in the freezer for 10 min. While the dough chills prepare your icing and mix 3 tbsp of sugar with ½ tsp of cinnamon and set aside.
Scoop about 1 1/2 tbsp of the vegan ginger cookie dough and roll into small balls. Then roll the dough in your cinnamon sugar mix and place on the prepared cookie sheets. Using your palm flatten the dough bowls to form the shape/ thickness of your cookie. They do not spread much when cooking.
Bake cookies for 9-11 minutes. Cool completely then drizzle the vegan ginger cookies with icing and enjoy!
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