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Home » Chewy Vegan Ginger Spice Cookies

November 29, 2019

Chewy Vegan Ginger Spice Cookies

These chewy vegan ginger spice cookies are an easy sweet treat for the holidays. Made with whole wheat flour and warming spices like ginger, cinnamon, nutmeg, and cloves. These delicious vegan spice cookies are soft and chewy on the inside and slightly crunchy on the outside. A perfect spice cookie experience.

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a person holding a plate of vegan ginger spice cookies.

Spice cookies are one of my favorites. Give me a soft cookie, spiced with ginger, cinnamon, and nutmeg, and I’m a happy camper for the holidays (any beyond). Of course, I love the crunch of gingersnap cookies, but chewy spice cookies always steal my heart.

In our home, the holidays are filled with a fair amount of baked goods, with lots of gingerbread to go around. Christmas baking is a pastime for the whole family. And we eat a fair amount of it, too.   As such, I try to make my holiday baking a little healthier, but that doesn’t always happen. These vegan spice cookies border the line between healthy and sweet decadence (and I'm totally ok with that).

They're sooooo good!

an overhead image of cookies on a white plate on a white marble surface.
an overhead image of cookies sitting on a wire cookling rack on a white marble surface.

Chewy vegan ginger spice cookies

Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil, and liquid honey (or maple syrup). The base of this recipe is made without refined sugar, however, they are rolled in a light coating of organic cane sugar...because it’s holiday time!

Also, this recipe doesn’t need any binders like flax eggs, cornstarch or the like. It’s pretty simple, actually. I also love not having to fuss with rolling out the dough or dealing with a messy floured surface. Simply drop sugared dough balls onto a parchment lined baking tray and bake for 10 minutes. They’re chewy, sweet, spicy, and I'm so happy with how they turned out!

These cookies bake up about 3" across and about ⅓" thick. Of course, they can be made smaller if you want (just reduce the baking time and check them frequently to prevent burning).

Below, I share some tips on making this recipe, but I've also made notes in the recipe card if you’d rather skip over this. 

I hope you love this recipe as much as I do! 

a head on image of a stack of 4 cookies with a white mug in the background.
  • a head on close up image of a stack of 4 cookies with a white mug in the background.
  • an overhead image of vegan spice cookies a white marble surface.
a person holding a plate of vegan ginger spice cookies.

The trick to getting chewy vegan ginger cookies

Conventional chewy cookies are made with eggs, brown sugar, and high gluten flour (like bread flour). And, if you're interested in that kind of recipe, you can check out the 'holy grail' of chewy cookies by visiting Alton Brown’s recipe here.

However, these vegan ginger spice cookies are plenty chewy without using bread flour (or eggs). They really only need two things: whole wheat flour and liquid sweetener. Initially, I made this recipe with spelt flour, but I found whole wheat flour (or all purpose flour) work better for achieving a chewy texture. They both contain more gluten than spelt.

Moreover, a liquid sweetener, such as honey or maple syrup adds, not only sweet flavour, but additional moisture to these cookies. The extra moisture really helps with the chewy factor as well!

a person holding a plate of vegan ginger spice cookies.

Substitutions for this recipe

Flour– this recipe works best with whole wheat flour. However, I've had success with light spelt flour as well. You can also use all purpose flour if you prefer. As noted above, spelt flour will make these slightly less chewy, but still excellent imo! I haven't tried this recipe with gluten-free flour, but let me know how they turn out if you give it a go.

Honey – most vegan recipes don’t use honey... it's a rather contentious issue. However, I am not opposed to using it so long as it comes from a local and organic producer that I know and trust. However, if you prefer not to use honey, swap it for maple syrup or agave syrup in equal measure.

Coconut oil – you can swap softened coconut oil for vegan butter. However, try to source a vegan butter with no palm oil if you can. As well, because most vegan butter contains sodium, I recommend omitting the ⅛ tsp of salt in the recipe.

an closeup overhead image of vegan spice cookies a white marble surface.

More Tips and Recommendations for this recipe

Sift the flour before you measure it- this will ensure you don't end up with a dry cookie that won't spread. The measurement is 1 ½ cups of sifted flour.

Use a hand mixer or stand mixer - the dough can be mixed by hand, however, I find a hand mixer (or stand mixer) works best for combining the dough. The dough may seem dry at first, but continue mixing; it will come together perfectly like any cookie dough.

Use a medium size cookie scoop - this recipe can be made into smaller cookies, but I prefer the size of the medium cookie scoop. If you don’t have one, simply roll the dough into 10 1 ½ - 2†size balls with your hands. 

Cool on the baking tray first- letting them cool on the baking tray for 10 minutes before moving them to a cooling rack will prevent the cookies from possibly cracking or breaking.  

Let them cool completely - the cookies need to cool fully so they can set up and develop their perfectly chewy inside. These vegan spice cookies are also really good the next day, btw.

a head on image of a stack of 4 cookies with a white mug in the background.
a hand holding a stack of 4 vegan spice cookies against a dark backdrop.
a head on image of a stack of 4 cookies with a white mug in the background.

Want more vegan holiday cookie recipes?

If you love my chewy vegan spice cookies, here are a few of my other favorites:

Vegan Chocolate Dipped Olive Oil Biscotti

Easy Vegan Meringue Cookies

Vegan and Gluten Free Maple Almond Cookies 

And my favorite vegan gingerbread cookies that I shared over on Baked The Blog.

a person holding a plate of vegan ginger spice cookies.
4.77 from 17 votes
Print

Chewy Vegan Ginger Spice Cookies

These chewy vegan ginger spice cookies are an easy sweet treat for the holidays. Made with whole wheat flour and warming spices like ginger, cinnamon, nutmeg and cloves. These cookies are soft and chewy on the inside and slightly crunchy on the outside for a perfect spice cookie experience. Recipe substitutions can be found in the notes below.

Course Dessert, Snack
Cuisine American, European
Keyword cookies, holiday cookies, spice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 Cookies
Calories 230 kcal
Author Heidi Richter

Ingredients

  • 1 ½ cups (8oz) sifted whole wheat flour (sift first, then measure)
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 1 ½ tsp ground ginger
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ½ cup honey or maple syrup
  • ½ cup coconut oil softened
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar

Instructions

  1. Preheat the oven to 375°F. Line a large baking tray with parchment paper. In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.

  2. In a large bowl, beat together the honey, vanilla and softened coconut oil. Add in the dry ingredients and beat until all the flour is combined.

  3. Place the granulated sugar in a small bowl. Portion the dough into 10 balls with a medium size cookie scoop (or use your hands to make 10 ~2" dough balls). Roll each dough ball in the granulated sugar and place on the prepared baking tray 3" apart.

  4. Bake in the preheated oven for 8-10 minutes or until golden brown around the edges. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.

Recipe Notes

If you roll the dough between your hands, the coconut oil may soften too much and make the cookies spread too thin. Put the rolled dough balls in the fridge for 10-15 minutes before baking if you use this method.

Light spelt or all purpose flour can be used in equal measure for whole wheat flour.  If you prefer not to use bee products, simply replace the honey with maple syrup or agave syrup in equal measure.  Vegan ginger spice cookies will last 5-7 days in an airtight container and are even better the next day.

Nutrition Facts
Chewy Vegan Ginger Spice Cookies
Amount Per Serving (1 cookie)
Calories 230 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g63%
Sodium 140mg6%
Potassium 78mg2%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 19g21%
Protein 2g4%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Deep Dish Vegan Pumpkin Pie
Next Post: 15 Plant-based Pantry Recipes »

Reader Interactions

Comments

  1. Susie says

    November 30, 2019 at 10:59 pm

    5 stars
    Can I substitute another kind of oil for coconut oil.

    Reply
    • Heidi Richter says

      December 01, 2019 at 12:05 am

      Hi Susie! Unfortunately, I haven't tried them with any oil other than coconut. Olive/vegetable oil may work. If you want to give it a go, try using 1/4 cup + 2 tbsp of olive oil instead of the 1/2 C of coconut oil. I'd also suggest giving the dough balls about 10-15 minutes in the fridge before baking. Let me know how it turns out 🙂

      Reply
    • Linda Simms says

      September 15, 2020 at 11:58 pm

      5 stars
      I used canola oil, Chilled them in the fridge for 15 minutes, put in oven for about 16 minutes?

      Reply
      • Heidi Richter says

        September 16, 2020 at 12:06 am

        I’m so glad you like the recipe, and that the exchange worked, Linda!

        Reply
  2. Andrea says

    December 02, 2019 at 7:54 pm

    5 stars
    Made these on Saturday and they came out great! Really happy with this recipe. I love how uniform all the cookies came out. Mine were a *little* crumbly in texture but it went really beautifully with a hot tea. And nice that these can be made with things most people have in their cupboards already. Thanks!

    Reply
    • Heidi Richter says

      December 02, 2019 at 8:30 pm

      Hi Andrea! I'm so happy you like them and thank you so much for the feedback 🙂

      Reply
  3. Nina says

    December 06, 2019 at 4:28 pm

    I tried the cookies today, but they spread way too much on the baking tray :-/ What did I do wrong? Do the dough balls maybe need to be refrigerated before I bake them, so the coconut oil gets firm again? I quickly rolled them between my hands to shape them. Would love to make them again soon ;-).

    Reply
    • Heidi Richter says

      December 06, 2019 at 11:10 pm

      Hi Nina! I suspect that's what happened...the coconut oil may have softened a little more from the heat of your hands (my hands tend to be really cold all the time lol). Yes, popping the dough balls in the fridge for 15 minutes or so should help prevent them from spreading too much. I will also update the recipe card to note this (thank you)! Let me know how they work out for you 🙂
      xx

      Reply
      • Nina says

        December 09, 2019 at 9:50 am

        Thank you so much for your quick reply! I think you're right. Good to know for people that don't have a cookie scoop 🙂 I will update you on how it worked out with putting the dough balls into the fridge for a couple of minutes :-).

        Reply
  4. Lesley-Anne says

    April 11, 2020 at 2:10 pm

    5 stars
    Delighted with these ginger biscuits. They were amazing, perfect! I need to make more next time for the 4 of us as all gone. Thank you so much!

    Reply
    • Heidi Richter says

      April 12, 2020 at 8:14 pm

      I'm so happy to hear it, Lesley-Anne! Thank you for the wonderful feedback 🙂

      Reply
  5. Regina says

    April 22, 2020 at 11:10 am

    Is there a gluten free version? Thanks.

    Reply
    • Heidi Richter says

      April 22, 2020 at 8:25 pm

      Hi Regina! I haven't had a chance to try this recipe with a gluten free flour. I suspect there might be concerns with the actual cookie holding it's shape- because there are no eggs in this recipe, gluten is the main binder. However, I will try it with coconut flour and share the results if it works! I also have this recipe for gluten free maple almond cookies which is really good https://www.thesimplegreen.com/gluten-free-maple-almond-cookies/

      Reply
  6. Amy says

    April 22, 2020 at 4:04 pm

    5 stars
    This was actually the very first vegan cookies recipe I have ever tried so I was a bit nervous/skeptical, but they turned out SO well! Per your advice I popped them in the freezer for a few minutes between shaping the balls and baking them, and they held their shape beautifully. I'm going to try this same recipe tweaked as a snickerdoodle next. Thank you!

    Reply
    • Heidi Richter says

      April 22, 2020 at 8:22 pm

      I'm so so happy to hear it, Amy! That made my day 🙂 And oh my heavens, a snickerdoodle version would be amazing!

      Reply
  7. Karman says

    April 23, 2020 at 3:10 am

    5 stars
    Really enjoyed this recipe! Very easy to make and full of flavor. I already know I’ll be making a second batch again soon!

    Reply
    • Heidi Richter says

      April 23, 2020 at 3:25 am

      I’m so happy to hear it, Karmen! Thank you for making my recipe and for the lovely feedback ?

      Reply
  8. Leantha says

    April 23, 2020 at 6:03 am

    I have wholewheat meal flour, would that work the same as plain wholewheat flour?

    Reply
    • Heidi Richter says

      April 23, 2020 at 12:48 pm

      Hi Leantha! I did a little research and couldn’t find any real information on how whole-wheat and whole meal flour vary. That being said, whole-wheat meal should work in this recipe too, although I haven’t tried it myself. I hope that helps and let me know if it works for you 🙂

      Reply
  9. Rosanna says

    April 24, 2020 at 1:45 pm

    Can I use liquid coconut oil? Can’t wait to try these!

    Reply
    • Heidi Richter says

      April 24, 2020 at 3:14 pm

      Hi Rosanna! You can use liquid coconut oil, however, you’ll want to give the dough balls a chance to set up in the fridge before baking otherwise they’ll
      spread too much (about 10-15 minutes should work). Let me know how you like them 🙂

      Reply
  10. A says

    April 29, 2020 at 11:45 pm

    Can you not use coconut oil at all? What is the coconut oil for?

    Reply
    • Heidi Richter says

      April 30, 2020 at 1:47 pm

      Coconut oil is the fat component in this cookie recipe. Like most traditional cookie recipes, there is either butter or some other time to fat to create texture and enhance flavour. If you don’t want to use coconut oil, you could try a vegan butter alternative. Let me know how it goes!

      Reply
  11. Vanessa says

    May 01, 2020 at 7:39 pm

    Thanks for sharing! Do they keep well in the freezer?

    Reply
    • Heidi Richter says

      May 01, 2020 at 9:59 pm

      Hi Vanessa! The baked cookies can be frozen for up to a month in a freezer safe container 🙂

      Reply
  12. Suzanne says

    May 01, 2020 at 7:40 pm

    This looks so good! Do you use this dough base for any other recipes?

    Reply
    • Heidi Richter says

      May 01, 2020 at 9:58 pm

      Hi Suzanne! Yes I do have a few other recipes with a similar dough base, however, I haven’t posted them just yet. One option you can try is omitting the spices and adding in chocolate pieces. Super easy and they’re sooo good 🙂

      Reply
  13. Lea says

    May 20, 2020 at 10:28 pm

    5 stars
    Hi Heidi......your photography alone makes me want to eat these cookies!!....Never mind I am a sucker for ginger.......

    Reply
    • Heidi Richter says

      May 21, 2020 at 12:10 am

      Haha oh I’m glad to hear it, Lea! I hope you love them 🙂

      Reply
      • Lea says

        May 23, 2020 at 6:31 pm

        5 stars
        .......you didn't let me down......tastes as good as your photos look.....I made them half the size and sprinkled chocolate instead of sugar on top......sooo good!!
        Thank you!

        Reply
        • Heidi Richter says

          May 24, 2020 at 4:48 am

          oh my gosh yay 😀 I’m so happy to hear it, Lea! The addition of chocolate sounds like a grand idea, too!

          Reply
  14. Ashley says

    May 29, 2020 at 11:32 pm

    3 stars
    I should've read the comments first. I used the coconut oil and it gives the cookie a weird after taste. The cookies weren't chewy but more soft and crumbly. It wasn't what I was expecting. I'll try it again swapping out the coconut oil for plant based butter

    Reply
    • Heidi Richter says

      May 30, 2020 at 1:25 am

      Hi Ashley! I'm sorry to hear you didn't enjoy the recipe. I might suggest using a refined coconut oil, which has no coconut flavour 🙂

      Reply
  15. Diya says

    June 08, 2020 at 11:38 am

    Can I use liquid coconut oil instead of softened coconut oil?

    Reply
    • Heidi Richter says

      June 08, 2020 at 11:10 pm

      Hi Diya! You could use liquid coconut oil, however, be sure to let the dough balls chill for about 10 minutes before baking. This will help them keep their shape!

      Reply
  16. ปั้มไลค์ says

    June 20, 2020 at 8:10 pm

    5 stars
    Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

    Reply
  17. Laura says

    September 04, 2020 at 6:14 am

    5 stars
    Great recipe as it held up despite me making a mistake and a couple of substitutions. I substituted date syrup for the honey and molasses for the vanilla extract. I mistakenly added the sugar to the dough rather than saving it to coat the cookies with. Despite these changes the cookies were delicious and had a great texture. Highly recommend. I think they'd be lovely if you made smaller cookies and dipped them in some dark chocolate too.

    Reply
    • Heidi Richter says

      September 04, 2020 at 5:03 pm

      I'm so happy you like the recipe, Laura! Chocolate dipped sounds like a perfect idea 😉

      Reply
  18. Pernille says

    September 26, 2020 at 1:49 pm

    Hi
    I have slot of refresh ginger, can I use that? Kind regards

    Reply
    • Heidi Richter says

      September 26, 2020 at 4:08 pm

      Hi Pernille! I haven't tried it, although I suspect you could substitute with fresh ginger. You will likely want to increase the amount so there is enough ginger flavorful. As well, make sure it is ground very finely so there are not large chunks which will affect the texture. Let me know how it works for you!

      Reply
  19. Swati says

    November 18, 2020 at 1:28 am

    5 stars
    Wow - this is a perfectly chewy, soft spiced but not too sweet cookie! I also love that you can easily adjust the sweetness level right at the end (sugar coating) to either make it as an everyday or holiday cookie! This was great and guilt-free for me as I love having a small not so sweet dessert after dinner!

    Reply
    • Heidi Richter says

      November 18, 2020 at 4:07 am

      Hi Swati! I am thrilled to hear your feedback and I’m so glad you like the recipe 🙂

      Reply
  20. Ishika says

    November 25, 2020 at 11:31 pm

    5 stars
    This was incredible. I used 1/4 cup + 2 tbsp olive oil and chilled for about 15 mins while the oven was preheating. I made them a little smaller and got 12 cookies--I flattened them just a little with a spoon before baking. I used 1/4 cup honey and 1/4 cup maple syrup and it came out a little bit too sweet for my taste. On the bright side, I'm 100% making this again because it is amazing 🙂 I also love that this was made with whole wheat flour!! My parents who never like trying my vegan food loved this. Thank you so much!

    Reply
    • Heidi Richter says

      November 26, 2020 at 4:24 am

      I am thrilled to hear the feedback 🙂 Thank you for choosing to make my recipe, Ishika!

      Reply
  21. Adriana says

    November 26, 2020 at 2:34 am

    The first time they were great. This time they spread on the baking sheet, I let them rest in the fridge for 10 minutes ! Dough was too runny. Any suggestion?

    Reply
    • Heidi Richter says

      November 26, 2020 at 4:27 am

      Hi Adriana! That's a great question and my thoughts are that if the dough seemed runny, it is likely that the coconut oil was too soft and maybe could have used a longer time in the fridge. Moreover, did you by chance you a different brand of coconut oil?

      Reply
  22. Anne says

    December 07, 2020 at 3:27 am

    Instead of honey or maple syrup how do you think molasses would work? Maybe half maple half molasses?

    Reply
    • Heidi Richter says

      December 07, 2020 at 7:10 pm

      Hi Anne! That is a great question and I haven't tried it myself, however, I don't see why it wouldn't work. Also, as molasses is less sweet than honey or maple syrup, you may want to roll the cookies in sugar as noted in the recipe. Let me know how it works out for you if you try it!

      Reply
  23. Annie Pollard says

    December 16, 2020 at 11:45 pm

    3 stars
    These spread like crazy... I followed the directions exactly, and let them sit in the fridge

    Reply
    • Heidi Richter says

      December 17, 2020 at 4:40 am

      Hi Annie! I suspect that your oven temperature might be higher than it’s registering. Or did you perhaps bake them on convection? I only ask because it’s happened to me in the past where my oven was much hotter than the temperature shown. A manual oven thermometer does the trick.

      Reply
  24. Janet says

    December 22, 2020 at 7:15 am

    5 stars
    Loved these!!! Followed recipe exactly, but made cookies a bit smaller & since my preference is “crunchy” I took cookies out “on time”, kept a few out as chewy cookies and popped the remainder back in the oven (repeated this twice) in order for “biscotti crunchy” gingerbread cookies! Delightful! Perfect spice! Thanks so much for sharing your recipes!

    Reply
    • Heidi Richter says

      December 22, 2020 at 3:09 pm

      I’m so happy to hear it, Janet 🙂 Thank you for making my recipe and sharing your feedback! Merry Christmas and happy holidays to you!

      Reply
  25. claudine lahaie says

    December 23, 2020 at 11:51 pm

    Hello,
    I just wanted to know if I have read the information properly! Does it say that each cookie is 230 calories each? Lord....I already know, I'll come close to a thousand calories just by eating those cookies! Well...I guess it will be one of those days! hahaha

    Reply
    • Heidi Richter says

      December 24, 2020 at 4:57 am

      Hi Claudine! Hahaha! Well, The nutrition calculator is an estimation and may not be 100% accurate, however, the cookies are on the larger size, so it it may not be off that much, if at all 🙂

      Reply
  26. Anni says

    January 22, 2021 at 12:22 am

    5 stars
    These where Amazing!!
    My whole family loved them and Im the only one who needs to eat Gluten Free. I used a gf flour blend from King Arthur. Putting the dough in the fridge 15 before baking really helped them hold shape and be puffy.
    About to go make more right now. I added a tiny bit of fresh ginger, but beware fresh ginger is very water so not too much!

    Reply
    • Heidi Richter says

      January 23, 2021 at 10:19 pm

      That's wonderful, Anni! I'm so happy you like the recipe and I'll definitely give it a try with a GF flour blend next time; sounds perfect with a bit of fresh ginger too 🙂

      Reply
  27. Annika says

    February 14, 2021 at 10:48 pm

    5 stars
    Brought these bad boys into work to share and they were delicious. Mine were a bit more crumbly though and didn’t spread too much after chilling in the fridge. How do I get them more chewy?

    Reply
    • Heidi Richter says

      February 15, 2021 at 3:06 am

      Hi Annika! Im so glad to hear they were a hit! Likely it might have to do with your coconut oil being more on the firm side prior to refrigerating, especially if the ambient temperature in your kitchen is cooler right now 🙂

      Reply

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a portrait of Heidi Richter the author of The Simple Green.Hi! I'm Heidi, the recipe developer, organic gardener,  photographer, and West coast dweller behind The Simple Green. Here you will find simple and delicious recipes inspired by the magic of seasonal plant-based ingredients.

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