These Vegan Ginger Cookies are soft, chewy, and highly addictive! Made with almond flour, they are naturally gluten-free and higher in protein, to help leave you feeling satisfied. No eggs required!
Why You’ll Love Them
These Almond Flour Ginger Cookies are:
- Prepped in 1 bowl
- Naturally sweet
- Gluten-free
- Dairy-free
- Ultra-flavorful
- Require only 1 variety of flour
- and they’re ready to eat in less than 30 minutes!
This recipe is super-simple, calling for only 7 ingredients. If you can’t find almond flour at the store, you can make homemade almond flour as an alternative.
Blanched Almond Flour vs. Almond Meal
If you’re not familiar with the two varieties of almond flour, blanched almond flour is made from almonds that are blanched first (so their skin is removed) and then they are finely ground. Almond meal is made from whole almonds, with their skins, so you’ll see flecks of brown in the flour.
I typically use blanched almond flour when making cookies, as it tends to provide crispier edges and more consistent results, but you can use almond meal if that’s all you have on hand. Almond meal usually makes softer, more cake-like cookies, if you’re okay with that. (I think it should be fine in this case!)
Are Vegan Cookies Healthier?
Just because a recipe is vegan, doesn’t mean it will always be healthier. Many still call for refined flour and sugar. (Not all white sugar is vegan FYI, but organic cane sugar is.)
In this case we’re using more wholesome ingredients to help you feel satisfied, without the drastic sugar spikes. Almond flour adds satiating fats and protein, and maple syrup is a natural sweetener that’s lower on the glycemic index when compared to white sugar.
Benefits of Molasses
Blackstrap molasses helps to give ginger cookies their signature flavor, along with ginger of course, and this dark syrup has some potential benefits!
Here’s why you’ll love it:
- It contains important vitamins and minerals like iron, calcium, magnesium and vitamin B6.
- Just 1 tablespoon of molasses has 8% of the daily value for calcium, and 10% of the daily value for magnesium. Magnesium deficiency may contribute to osteoporosis, so getting sufficient amounts may help to promote bone health.
- It’s also a good source of potassium, with 1 tablespoon having a similar amount to half of a banana.
If you don’t have molasses on hand, these cookies will still have a nice ginger flavor, but the molasses really takes them over the top!
How to Make Them
This recipe is made in 1 bowl, with just about 10 minutes of effort. Mix together the dough until it’s sticky, with no visible clumps.
Scoop the dough using a tablespoon, then roll it between your hands to form a ball.
I like to roll the balls in coconut sugar, for an extra-pretty presentation, but you can skip that if you want to.
These cookies will not flatten out much on their own, so be sure to use your fingers to flatten them out on the pan.
I like mine to be about 1/2-inch thick, and about 3 inches wide. They aren’t huge cookies, but they’re packed with flavor.
Bake for 10 to 12 minutes, then let these cookies cool completely on the pan. They will feel very soft and fragile when they are warm, but will firm up as they cool.
This recipe makes roughly 12 cookies, so be sure to double or triple it as needed. They won’t last long!
Almond Flour Ginger Cookies (Vegan)
Ingredients
- 1 1/2 cups almond flour
- 2 teaspoons ground ginger
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 1 Tablespoon blackstrap molasses
- 2 to 3 tablespoons coconut sugar
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the almond flour, ginger, salt and baking soda and mix well. Then add in the coconut oil, maple syrup, and molasses, and mix until a thick batter is formed.
- Scoop the batter by rounded tablespoons, then roll it between your hands to form a ball. Roll the balls in coconut sugar, if desired.
- Arrange the balls on the prepared baking sheet, and flatten them to be roughly 1/2-inch thick. They will not spread much more once you bake them. Bake until the cookies lightly puff up, about 10 to 12 minutes.
- The cookies will be very soft and fragile when you remove them from the oven. Let them cool completely, then serve at room temperature. Leftovers can be stored on the counter for up to 3 days (don't put them in an airtight container or they will get soft), or you can store them in an airtight container in the fridge to keep them for up to 2 weeks. (They can also be frozen for up to 3 months, if you want to make a larger batch.)
Video
Notes
Nutrition
Calories per cookie: 123, Fat: 9g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g
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Reader Feedback: What’s your favorite type of holiday cookie? Ginger cookies are definitely my #1, but peanut butter balls and frosted sugar cookies are not far behind!
Love this recipe! I’m so excited for holiday baking too and this just made me a little more excited!
Can you make these into Gingerbread men? I’m out of tapioca and arrowroot…
i miss ginger snaps the most after i got diagnosed with celiac disease. i am definitely making these!
These look amazing. Although I am usually a chocolate addict, sometimes I want a snack or treat which is not chocoaltey such as these ginger cookies (or your peanut butter blondies without the chocolate chips & macaroons). Thanks for the great post!
I can’t wait to try these this year! My sister always requests I make her favorite ginger cookies, so this year I’ll make both and see how it goes. Thank you, thank you…
This made me so excited for the holidays coming up! Love this recipe. I’ve actually never tried molasses, and I think that needs to change!
made these for my boyfriend tonight and they are soooo good! i added a pinch of ground cloves, and cinnamon, and used rounded teaspoons for the ginger (we’re big fans of ginger!) and they turned out soooooo great. once again, another amazing recipe.
My son is allergic to egg/, gluten, peanuts and almonds. What can I use instead of the almond flour?
Maybe you could try sunflower seed butter? I’d use half the amount called for when compared to almond flour, so 1 cup almond flour = 1/2 cup sunflower butter. And beware, baking with sunflower butter + baking soda can result in a GREEN cookie! But it’s totally safe to eat. 🙂
I have made these twice now, and they are just delicious. They have helped me survive my gestational diabetes diagnosis without giving me glucose spikes. My whole family loves them too and don’t realize they’re eating a lower GI option than the cookies I usually make for them. I follow the recipe exactly! Thanks so much.
We are experimenting using green plantains as a starch in recipes. So far they are proving to be great. Google plantain and many recipes will come up. Some are even egg free.
could coconut flour work here instead of almond flour? or rice flour? I’m thinking they might come out crisper which is what i prefer. i did try baking for longer and making them thinner, which did work but not all the way.
I made these without coconut oil because I can’t have that. I did add lemon juice and next time I can substitute oil with maybe sunflower or organic applesauce. I love them and want to make it my signature go to cookie.
This looks great! I’m pinning for sure and looking forward to exploring your site for more recipes!
Rita
Your cookies sound so yummy and I have all the ingredients in my pantry. Can’t wait to make them! Thanks for the great recipe I will share it on my Facebook page and Pinterest!
This looks fantastic… Any ideas for a maple syrup/molasses free version?
Im trying to think of something to substitute… Nut butter and stevia? I know stevia isnt awesome in baking, but I can’t have any sweeteners right now! Maybe pumpkin??
Yes I too would like a syrup substitution. Thanks
Nut butter won’t work as a substitute, but pumpkin puree might! Of course, they will lose the authentic “gingerbread” flavor by cutting out the molasses, but let please let us know if you have any success!
if I still use the molasses can I use stevia in place of the agave?
I meant the syrup*
update: I used the molasses but substituted they syrup with almond milk and added stevia. They turned out very yummy, but I will add more ginger next time.
Thanks for letting us know!
I tried a 2nd batch with more milk and whole wheat pastry flour in place of almond flour. They weren’t as good. Do you think oat flour would work? I have not problem with almond flour. It’s just that I would like to have a higher carb and lower fat content to enjoy with my morning coffee. I workout right after breakfast and do not eat fats around workout times because they slow digestion. thanks
Unfortunately, grain-based flours don’t work well as a substitute for nut-based flours. You can try the oat flour, but the results will vary. This recipe was developed to avoid grain-based flours, but there are plenty of traditional recipes available on the internet– I’m sure you could try using oat flour for one of those!
I made these today, I SUBSTITUTED MOLASSES for Date Syrup and substituted MAPLE SYRUP for Honey in same amounts and REDUCED cooking time a by a minute or two depending on cooking colour – not to go too dark on the outer edges. SUCCESS.
I even substituted a third of the ALMOND FLOUR for Hazelnut flour!
No Problem.
Also ONE TEASPOON of raw fresh GINGER finely diced was better then the powder if you like the kick. 🙂
they look delicious great recipe
simple and delicious. making these ASAP!
Made these cookies last night…so good! Definitely a keeper!
These look so yummy, I already told my sister we’re making these for Thanksgiving. As for a maple syrup/molasses free version, I use yacon syrup in a lot of holiday baking and it tastes great. Not sure where it ranks on the sweetness scale, but it has the same molasses-type flavor and consistency! Thank you for another great recipe.
Thank you! These look amazing! 🙂
A definite must try!
These were totally tasty!!!
Oh my gosh, THANK YOU!!!! I love making grain-free cookies! They are always so delicious! THANK YOU! 🙂
made them. turned out awesome. made them again in the same day, and doubled the recipe. SO GOOD!!
Yay! So glad you enjoyed them. 🙂
These look amazing. Would love to try them out but my husband is allergic to almonds. What would you use as a replacement for the almond flour? Thanks!
If he can tolerate other nuts, any ground nut meal would probably work. You could also try using ground sunflower seeds, though the flavor will definitely be affected, so be sure to taste as you go!
Wow. You were not kidding! I have become skeptical on all the grain free recipes lately because they haven’t tasted that great. These are amazing!! I am definitely going to make these often as they will not last. Even my picky 3 yr old said, “these are good, mom” and then asked for another!
So glad you both enjoyed them! 🙂
I followed this recipe pretty closely, but used 1tsp of ginger and 1/2 ground cloves and 1/2 cinnamon. The spice wasn’t very dominant in the cookie and they tasted pretty overwhelmingly almond, so I think next time I’ll used the 2 tsp of ginger and add some ground cloves and cinnamon to taste. They also spread out a good bit in the oven-yours didn’t seem to, so maybe I’ll chill them for a bit longer?
Pretty good overall though. And healthy!
I tried these and they came out great! I was a bit leary about making my own almond flour, but after that little experiment went over well using my ninja chopper, it went smoothly. Will be keeping these in my recipe box. Thanks!
Will unsulphered molasses work? My grocery store didn’t have blackstrap.
I’ve never tried another type of molasses, but I assume their flavors would be similar? I’d give it a shot! 🙂
Tried these this evening and they turned out Wonderful! Thank you!
These are absolutely incredible!
Could these be made into gingerbread men or other cut out cookies?
I have made these cookies at least 5 times now and they are SO good! The texture is amazing whether I decide to keep them chewy, or crisp them up and the coconut oil always gives them a melt in your mouth quality. When I do decide to share them, I get so many compliments. I have had people remember them and comment on them months later. Credit is always given to detoxinista.com but thanks for making me look good. 😉
These cookies are so yummy…keep tne recipes coming!
Love these cookies…keep the recipes coming. Also love your macaroon recipe…so yum!
Hi Megan,
Which blackstrap molasses brand do u use?
Thanks
I use this one: http://amzn.to/13nj2oN
Hi Megan,
thanks so much for sharing all these great recipes, i already made several ones and love them ALL! I keep printing your recipes and plan to do them…
One question for these grain-free ginger cookies: is the blackstrap molasses essential? could I replace it with anything else?
Thanks!
Eliane
OMG MEGAN! I am addicted to these delicious gluten-free treats! I have seriously made over 5 batches in the last month. I give them to my clients (i’m a personal trainer), and they LOVE them. My fiance loves them too! I love Blackstrap molasses because it has so many health benefits and I actually use it to help my period pain as well. Thank you!!
I just made these and they are delicatible! Just right and lots of ginger flavor!
Okay, yum!! I only had 1 cup of almond flour and went on a hunch and used a half cup ground flax meal. I also wanted em a little spicier, so I added more molasses, ginger, allspice, and cinnamon to taste. Cooked them for 9 mins. They are sooooooo good. I love the chewy consistency from the coconut oil. My boyfriend is super picky and he loves them too. A much better and healthier alternative to the store bought kind 🙂
Made these today and turned out great! Adding some extra clove and cinnamon worked out great. I rolled them in shredded toasted coconut to add a little extra flavor:)
What a wonderful website, thank you very much for your efforts and dedication.
This is a great recipe, special thanks. I have been cooking and baking paleo/vegan for the past 15 years (before it was fashionable, LOL)
My variation: i like my cookies a bit spicy: double dry ginger and add ginger in pieces (you can buy it in a bag at Whole Foods, just wash off the sugar) or chop your own. Also reduce/substitute molasses and maple syrup if you want to reduce sugar content. Xylitol could be an option in place of maple syrup.
Many thanks again!
Irina
I made this tonight and about died!! 🙂 I have been trying to be grain free and I think I can do it now because of these cookies!! 🙂 Great recipe!! 🙂
Saying these are highly addictive is a serious understatement woman!! These are AMAZING! I just made them to take to a friends house tonight but I honestly think I’m going to have to make another batch so there is some to take with me! These are great because I’m trying to completely cut out sugar due to inflammation and these are perfect thank you for posting this recipe. 🙂
OMG!!! Made these today after being off sugar and detoxing for 6 weeks! It’s like CRACK!! LOVE LOVE LOVE!
Easy and oh so good!
left out thes 5 stars!
I am so excited to make these this weekend. The holidays are here and ginger cookies are one of my favorite ways to enjoy the season.
This will be the first holiday season since going Paleo and getting started with all the Paleo holiday dishes is turning out to be great so far. I am betting these cookies will become a staple at my house.
I live in Korea where its hard to buy maple syrup, do you have any suggestions on how to substitute maple syrup?
I would try honey.
So fulfilled my ginger craving – thank you!!
These were soo good! First grain free cookie that was soft AND chewy! Thank you!
just made these and they are OMG crazy delish…..
Can these be rolled out and cut with cookie cutters?
I haven’t tried it myself, but I assume if you chill the dough first, it would roll out well!
I used gluten-free flour as my son is allergic to almond, and the dough got crumbly, I guess this flour brand is heavier. so I started adding more moist to it, more coconut oil and then a whole apple made into sauce. I will post later if it works…
These were great! I used honey rather than maple syrup and they turned out pretty well, but spread out a bit. Did anyone else have that problem? Should I be using “packed” almond flour or is it like regular flour style scoop and then level the measuring cup?
I liked it but was disappointed as they spread to about 3-4 “. Only mistake could gave been I used honey as did not have maple syrup. Unfortunately I also flattened to 1/2” thinking will not spread. They looked exactly like yours before baking.
I love gingersnap cookies, so these were awesome! Thank you!
OH! MY! GOD! So yummy!