Soft & Chewy Vegan Ginger Cookies

Stack of cookies with some melted chocolate sprinkles and one leaning against the stack.

5 from 30 votes

Soft & Chewy Vegan Ginger Cookies

These Vegan Ginger Cookies are soft and chewy inside, with perfectly crispy edges...and full of warm spices! Everyone's favorite holiday cookies are easy to make, super delish and perfect for cookie swaps.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 96kcal

Author: Debra Klein

Equipment

Ingredients

1 cup all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground ginger
¼ tsp ground cloves
¼ teaspoon sea salt
½ cup tahini
¼ cup molasses unsulphured
6 tablespoon maple syrup
1 teaspoon vanilla extract
1 oz. dark chocolate finely chopped

Instructions

Preheat oven to 350 and line a rimmed baking sheet with unbleached parchment paper.
Finely chop chocolate and set aside in a shallow bowl.
Combine flour, baking soda, baking powder, ginger, cinnamon, cloves and salt in a medium sized bowl. Mix thoroughly. You'll want to make sure baking powder is evenly distributed throughout.
In a small bowl, mix together wet ingredients (tahini, molasses, maple syrup and vanilla) until well combined.
Pour wet ingredients into the dry and mix until just combined.
Portion out cookies: Scoop* 1-2 Tablespoons of dough out and drop into bowl of chopped chocolate. Turn cookie over so chocolate is on top and place on prepared cookie sheet, leaving 2-3" between cookies so they have room to spread.
Bake in preheated oven for 10 minutes.
Let cookies cool for 5 minutes on tray, so chocolate isn't so gooey, and then transfer to a wire rack and allow cool completely before storing.
Cookies will stay good at room temperature for up to a week, or in the freezer for 3 months.

Notes

Nutrition information: Based on one cookie, with recipe making 20 cookies.

Flour: Use all purpose whole wheat flour, pastry flour or King Arthur measure for measure gluten-free flour. Almond flour Is not a good choice In this recipe.

Chocolate: You can substitute with cocoa powder. Just dip one side of the cookie ball.

MEAL PREP AND STORAGE:

Serve: Enjoy them warm or at room temperature. A warm cup of tea, coffee or cocoa would be an added bonus.
Prep ahead: Dough can be frozen before baking. Drop individual Tablespoons of dough onto parchment paper. Flash freeze for at least 1 hour and then transfer into freezer safe tip-top bag until ready to bake. Thaw to room temperature, dust in chopped chocolate and then bake as directed.
Store: Make sure cookies are completely cooled before transferring to airtight container. Cookies will stay good at room temperature for 5 days. 2 weeks in the fridge or 3 months in the freezer.
Freeze: Make sure cookies are completely cool. Use freezer safe container or zip-top bag. Place parchment paper in between layers. Baked cookies or cookie dough will stay good in the freezer for up to 3 months. Baked cookies will thaw at room temperature in about 30 minutes.

Nutrition