I also love not having to fuss with rolling out the dough or dealing with a messy floured surface. I added in the other half of the ingredients that seemed to be missing and after that they turned out great.After chilling would these work with cookie cutters ? You can use liquid coconut oil, however, you’ll want to give the dough balls a chance to set up in the fridge before baking otherwise they’llCan you not use coconut oil at all? Yes, popping the dough balls in the fridge for 15 minutes or so should help prevent them from spreading too much. You could use liquid coconut oil, however, be sure to let the dough balls chill for about 10 minutes before baking.
Thank you so much for the recipe- SO delicious!! Good to know for people that don’t have a cookie scoop I will update you on how it worked out with putting the dough balls into the fridge for a couple of minutes :-).I’m so happy to hear it, Lesley-Anne! Transfer to I think that there is an issue with the metric measurements though, as some of the ingredients (flour, baking soda/powder, cinnamon, sugar) seem to be about half of their respective US measurements in the recipe. And we eat a fair amount of it, too. am always inspired by your creative blog posts..thanks for sharing xIt’s the cracks that get me – they just beg to be eaten!Hi! Ive made these with all purpose and they are amazing. Add oil and molasses and mix to combine.
Thank you for this great recipe!Yum!!
Portion the dough into 10 balls with a medium size cookie scoop (or use your hands to make 10 ~2" dough balls). Should I make them larger next time or add an extra 1/4 tsp of baking powder?I’m glad you liked them so much!
Any idea why that would happen? Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil, and liquid honey (or maple syrup).
I cannot thank you enough for this recipe, it is smashing!I’m glad they were such a hit! I am a classically trained chef and professional photographer. In a large bowl, beat together the honey, vanilla and softened coconut oil.
Thank you for the wonderful feedback Hi Regina! I’m not sure how it would taste. If you give this recipe recipe a try, snap a photo and share it on Instagram. Simply drop sugared dough balls onto a parchment lined baking tray and bake for 10 minutes. I didn’t have canola oil so instead used olive oil. They will continue to harden as they cool. This is my fav cookie recipe but never tried to make shapes. ; Vegan Butter – Look for a high-quality non-hydrogenated vegan butter.I recommend either Earth Balance or Miyoko’s.
Do you think whole wheat would change the taste and texture?They would change the taste and texture. Then you can bake off as many as you like, whenever you like, and they will be fresh and chewy every time. Corn or vegetable oil would work fine next time. I like to make vegan versions of all the non-vegan cookies I crave at the grocery store. Puffed up, soft on the inside, pumpkin flavor is not overwhelming.I used coconut oil (an equal amount) instead of Earth Balance and they turned out marvelous!!! My best guess is that they were over-baked, but without seeing them I can only guess. I haven’t had a chance to try this recipe with a gluten free flour. I’m sorry to hear you didn’t enjoy the recipe. I baked these for exactly 10 minutes and immediately moved them onto a wire rack.
Did not affect taste.Awesome! I quickly rolled them between my hands to shape them. Thank you for making my recipe and for the lovely feedback I have wholewheat meal flour, would that work the same as plain wholewheat flour?Hi Leantha! Let me know how they turn out.YUM. All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. I’m so happy you like them and thank you so much for the feedback I tried the cookies today, but they spread way too much on the baking tray :-/ What did I do wrong?
Christmas baking is a pastime for the whole family. can’t wait to try them out..my housemates will love these. Could I have baked them too long? Line a large baking tray with parchment paper. I will try them again with some other kind of oil (sunflower or corn ok?) Don’t worry about this. These vegan spice cookies border the line between healthy and sweet decadence (and I’m totally ok with that). Of course, they can be made smaller if you want (just reduce the baking time and check them frequently to prevent burning). Initially, I made this recipe with spelt flour, but I found If you love my chewy vegan spice cookies, here are a few of my other favorites:These chewy vegan ginger spice cookies are an easy sweet treat for the holidays. And, if you’re interested in that kind of recipe, you can check out the ‘holy grail’ of chewy cookies by visiting However, these vegan ginger spice cookies are plenty chewy without using bread flour (or eggs). Ingredients in vegan ginger molasses cookies. I’ll make sure to note that in the recipe. Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil, and liquid honey (or maple syrup). Have you tried freezing a batch?I would suggest making the dough and freezing that. It’s pretty simple, actually.
As such, I try to make my holiday baking a little healthier, but that doesn’t always happen.
Made in under 25 minutes (+ chill time) for the perfect fall treat. Whole grains for the win! I used applesauce in place of the vegan butter, and I subbed in soy flour because she’s also gluten-free (I know… I know) and seriously, they were perfect. Vegan ginger spice cookies will last 5-7 days in an airtight container and are even better the next day.Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. You have me craving some sweet spiced cookies now! My only problem was that the dough was never doughy- it was more crumbly. Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. The consistency is much more like butter and I believe it would work quite well.Hi! This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I just made these and they came out v soft and chewy. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.