These soft ginger cookies are hands-down my favorite cookie of all time. When I first started trying to eat a gluten-free diet, I had a hard time finding a recipe for gluten free ginger cookies (let alone vegan ginger cookies) that held up to my standard. Then I revisited a recipe from none other than Martha Stewart.
I realized her recipe could be tweaked a bit and become the gluten free ginger cookies of my dreams. The best part? They also contain loads of dark chocolate chips. Seriously, these are THE perfect cookie for me!
I made some other tweaks along the way to make these vegan friendly as well. And I didn’t stop there! I also swapped brown sugar for coconut sugar. The original recipe didn’t include eggs, so that wasn’t a problem that even needed fixing.
These soft ginger cookies pack a punch. Both dried and fresh ginger add some warmth. Ginger and chocolate pair together perfectly. Feel free to add more ginger if you’re a ginger lover.
What’s The Difference Between Sulfured and Unsulfured Molasses?
Molasses is a by-product of processing sugar cane to make granulated sugar. Molasses contains vitamins and minerals that would otherwise be lost. It is chock full of iron, for example. When green sugar cane (i.e. immature sugar cane) is processed, the molasses isn’t as high quality so things are added, such as sulfur to act as a preservative.
Blackstrap molasses is available both sulfured and unsulfured. I prefer the unsulfured blackstrap molasses whenever possible. It has a ton of flavor as well as retains those vitamins and minerals, which is why I recommend it for this vegan ginger cookie recipe.
What To Look For When Buying Chocolate Chips
Not all chocolate chip brands are created equal. I really love to look for brands that are organic, non-GMO, Fair Trade, dairy-free, without any extra unnecessary preservatives or other additives. (Thrive Market carries our fave brands for a great price, by the way!) You can use mini chips, standard chips, chunks, or even disks.
How long does it take to make soft ginger cookies?
A batch of these soft ginger cookies only takes a few minutes to pull together. No need to chill the dough before baking.
Making a double batch of vegan ginger cookies may be in order…they make great edible gifts for friends, coworkers, neighbors, and family. They also last well both at room temperature and when frozen. Just be sure to store them in an airtight container to keep them from getting stale. I think they get even better the longer they sit. And they stay soft!
More plant based desserts + snacks
Looking for more plant-based desserts and snacks that are delicious and easy to make? Check out these favorite recipes:
- Vegan Gluten-Free Chocolate Chip Cookies
- Almond Butter and Jam Muffins
- Lemon Fat Bombs
- The Simplest Strawberry Shake
- Healthy Rice Crispy Treats
Soft Ginger Cookies with Chocolate Chips
- 1 3/4 cup gluten-free flour blend
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 cup coconut oil - at room temperature (not melted)
- 1/2 cup coconut sugar
- 1/4 cup blackstrap molasses
- 1 tbsp ginger root - finely grated
- 1 tsp baking soda
- 1/4 cup hot water
- 1 cup chocolate chips - dairy-free preferred
- Adjust oven racks so one is in the center and the other is in the lower third. Preheat oven to 350°F and line two rimmed baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together gluten free flour blend with dry spices and sea salt; set aside.
- In a large mixing bowl using an electric hand or stand mixer, beat together the semi-solid coconut oil with the coconut sugar, molasses, and fresh ginger. The mixture should be nice and creamy. (If the coconut oil is liquid, the cookies will end up greasy.)
- Add the dry ingredients to the molasses mixture and mix until combined. It may be a little crumbly, but that's okay.
- In a small bowl, stir together baking soda and very hot water. With the mixer running, pour the mixture into the other ingredients and mix until well-combined.
- Add the chocolate chips and mix on low to distribute them or stir them in with a silicone spatula.
- Using a mini-ice cream scoop or tablespoon, scoop dough and form into 2-inch wide by 1/2-inch thick patties. Place 12 patties onto each of the baking sheets. (You may have extra dough.)
- Place both sheets in the oven. Bake for 5 minutes, then rotate the sheets top to bottom and back to front. Bake for an additional 5-6 minutes or until the cookies are done around the edges and set in the middle. Let cool on baking sheets for 5 minutes, then transfer to cooling racks. Repeat with any remaining dough.
- Store in an airtight container for up to several months stored in a cool, dry place. Cookies can also be frozen for up to six months.
- We recommend using Pamela's Products or King Arthur Flour gluten free flour blends.
- Omit chocolate chips if desired.
- This recipe has not been tested using paleo flours and we cannot say for sure if using a nut flour blend will yield the same results.