Soft Ginger Cookies with Chocolate Chips

These Soft Ginger Cookies will rock your world with warm spices and chocolate chips.

Gluten-Free Vegan Ginger Cookies with Chocolate Chips | SimpleGreenSmoothies.com #vegan #glutenfree #cookies

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.

Soft Ginger Cookies with Chocolate Chips

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:

Gluten-Free Vegan Ginger Cookies with Chocolate Chips | SimpleGreenSmoothies.com #vegan #glutenfree #cookies

Soft Ginger Cookies with Chocolate Chips

These soft ginger cookies are also naturally gluten free. The flavor of warm ginger shines through thanks to both dried ground ginger and freshly grated ginger. The second best part might just be the pockets of dark chocolate in each bite. These are sure to become a favorite!
5 from 6 votes
PRINT RATE IT Print Recipe
Course: Dessert
Cuisine: Plant-Based
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 36 cookies
Author: Jen Hansard


  • 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.


Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!

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Ratings & Comments

  1. Jessica says:

    5 stars
    I usually like my ginger cookies with just ginger but the addition of chocolate chips is intriguing. I definitely have to try these!

    • SGS Rawkstar Jess says:

      Definitely give them a try! A lot of people are talking about what a great Christmas cookie they’d be. 🙂

  2. Ash says:

    5 stars
    Wow! Ginger! I packed that tablespoon and honestly I might do a little less next time. They are powerfully ginger. And so good.

  3. Amanda says:

    5 stars
    I can’t wait to make these this winter. Ginger just screams holidays to me. Now to make these and watch some Hallmark Classic Movies!

  4. Kat says:

    5 stars
    You had me at ginger! 🙂

    • SGS Rawkstar Jess says:

      Same, Kat. I love ginger and these cookies are awesome!

  5. Kim says:

    5 stars
    Can’t wait to try this recipe around Christmas.

  6. Erin says:

    5 stars
    We often make ginger cookies for the holidays, yet my husband can no longer have many of the traditional ingredients. Thanks for providing this recipe!

  7. Wanda Pavlat says:

    What is a gluten free flour blend? Like almond flour? Which did you use?

    • SGS Rawkstar Jess says:

      Wanda, you can use any GF flour you have on hand. Almond flour would work.

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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