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A plate full of delicious golden brown ginger cookies.

Vegan Ginger Cookies

Naturopath Lauren Glucina
Perfectly spiced vegan ginger cookies - crunchy on the outside, soft and chewy on the inside. Makes 12 large or 24 smaller.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Baking
Cuisine Gluten free, Plant-based
Servings 12
Calories 180 kcal


  • 1 ¼ cup sorghum flour
  • 1 tablespoon flax meal
  • 1 tablespoon ginger ground
  • 1 teaspoon cinnamon ground
  • ½ teaspoon nutmeg ground
  • ¼ teaspoon coarse salt
  • ½ teaspoon baking soda
  • ½ cup almond butter homemade
  • ¼ cup pure maple syrup
  • ¼ cup blackstrap molasses
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2-3 drops doTERRA Ginger essential oil optional but YUM
  • coconut sugar to coat


  • Pre-heat oven to 175˚C / 347˚F.
  • Sift the sorghum flour, spices and baking soda into a bowl, then add flax meal and salt, stir to combine.
  • Combine almond butter, maple syrup, molasses, olive oil, vanilla and doTERRA Ginger essential oil (if using) in a second bowl, mix to combine.
  • Add the dry ingredients to the wet, use a spatula to bring together. Initially the mixture is going to look beyond dry – don’t worry – keep mixing – it will eventually turn into a really nice dough.
  • Transfer the dough to a board dusted with flour, shape it into a log, then cut into quarters. Shape each quarter into a log, then cut into thirds, so you have 12 even pieces.
  • Roll each piece of dough into a ball, flatten very slightly in the palm of your hand, then coat in coconut sugar on a plate.
  • Repeat until finished – you’ll be able to fit all 12 cookies on a single baking sheet lined with baking paper.
  • Bake at 175˚C / 347˚F, middle rack, for 9-10 minutes. Once cooked, let cool entirely so the cookies harden. Try not to scoff all at once!


  • Sorghum can be replaced with buckwheat flour but not rice flour
  • If your cookies aren’t spicy – check the expiry of your spices, it’s essential they’re fresh
  • Sugar (whether white, brown or coconut) can’t be substituted for the liquid sugars - which are needed to help bring the mixture into a dough
  • If using store-bought almond butter (salted), omit the coarse sea salt
  • Coconut oil can be used in place of olive oil
  • The essential oil is optional, but if using, please stick to the doTERRA brand as they are safe for use as a food flavoring (love to purchase? See here)
  • These cookies don’t spread much so if making 12 you can fit them all on a single tray
  • You can make 24 smaller cookies if you like
  • Cookies are best eaten warm – drool
  • Store in an airtight container at room temperature


Calories: 180kcal
Keyword Vegan Ginger Cookies
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