Chewy vegan ginger cookies, full of holiday spices and molasses. These are everybody’s favorite cookie and they are so easy to make! 1 bowl!

lots of vegan ginger cookies on a rack

You wouldn’t believe how many times I’ve tested these cookies and gotten it SO wrong. I actually meant to post these last year, but I just couldn’t get it right, so I thought I’d wait. Well, I started recipe testing weeks ago for these babies, and finally, after a marathon cookie-baking couple of days last week, I nailed it!

These Vegan Ginger Cookies are incredibly chewy and irresistible. They’re full of molasses, brown sugar, and delicious holiday spices like ginger, cinnamon and nutmeg. I think you are going to LOVE them.

close up of vegan ginger cookies on a rack

My first several tries were just too puffy and cake-like, not what I was going for! But these are so perfect -So, so chewy, coated in sugar and rich with flavor. Swoon.

Let’s make some cookies!

How do you make Vegan Ginger Cookies in 1 bowl?

The best thing about these delicious cookies is how easy they are to make, in just 1 bowl!

First, cream together the vegan butter and brown sugar in a large bowl.

Then, add the molasses and vanilla and beat to combine.

Next, you’re going to add 2 cups of the flour. Sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed until combined, then add the rest of the flour and mix. The dough will be thick, but not dry.

collage of how to make vegan ginger cookies

Once you’ve preheated the oven to 350 and prepared your baking sheets with parchment paper, scoop out 2 tablespoons of the dough, roll into a ball and then roll in the sugar to coat completely.

*For smaller cookies, use 1 tablespoon of dough.

Place on the prepared sheets, and bake for 11-12 minutes, until you see cracks forming on top. The cookies will appear very soft, but they will firm up as they cool.

collage of rolling balls for vegan ginger cookies

Let the cookies cool for 10-15 minutes and then enjoy!

These Vegan Ginger Cookies are so perfect for sharing with friends, neighbors or co-workers. Everybody loves them!

stack of vegan ginger cookies


You may be able to sub coconut oil for the vegan butter, but I haven’t tested it. You would want the coconut oil to be semi-firm, not melted. Don’t sub with canola oil; been there and it ruined the cookies!

You could sub whole wheat pastry flour for the all purpose flour, or maybe a gluten free flour mix, though I haven’t made them gluten free myself.

Instead of regular granulated sugar, you could roll the cookies in turbinado sugar. Either way is fun and tastes good, but I prefer using a fine organic sugar.

stack of vegan ginger cookies

Want more Vegan Christmas Cookies?

The Best Vegan Sugar Cookies

Vegan Snickerdoodles

Chocolate Crinkle Cookies

hand holding vegan ginger cookies

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stack of vegan ginger cookies
4.97 stars (123 ratings)

Vegan Ginger Cookies

Chewy vegan ginger cookies, full of holiday spices and molasses. These are everybody's favorite cookie and they are so easy to make!
Prep: 15 mins
Cook: 11 mins
Total: 26 mins
Servings: 36 large cookies


  • 1 cup vegan butter, softened to room temperature
  • 1 1/2 cups packed brown sugar
  • 1/2 cup molasses
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar, for rolling


  • Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  • In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
  • Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
  • Fill a small bowl with the cup of sugar for rolling.
  • Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies), roll into a ball, then roll each ball in the sugar until completely coated.
  • Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
  • Let cool for 10-15 minutes, then enjoy!


  1. This recipe makes 36 large cookies, or about 48 small cookies. You can always cut the recipe in half if you don't want that many. They are perfect for sharing with friends, neighbors or co-workers!
  2. Make sure to correctly measure your flour, or the cookies may not turn out right. To do this, use a spoon to scoop the flour into a measuring cup. Don't pat the flour down or tap the cup. Use a knife to level off the top of the cup.
  3. If you want crispier cookies, like gingersnaps, simply bake these a bit longer, 14-15 minutes, and they will be quite crisp!


Serving: 1cookie | Calories: 150kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 240IU | Calcium: 21mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

12/22/18- I found after further recipe testing that it was unnecessary to chill the cookie dough before baking the cookies, so I removed that step, making this recipe even easier! 

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  1. These are some of the BEST cookies ever. They have the perfect amount of kick from the ginger and are so chewy and delicious, I love them!

  2. I am not vegan but I made these for a friend that is and has not been feeling well. These cookies are wonderful. I am so surprised. Most of the vegan dishes I have tried are so dry and well, not to my taste, but I must say this ginger snap recipe is so easy and the cookies are great. My friend loved them.

    1. Hi Kate. How lovely of you to make cookies for your friend! I’m glad your friend, and you, loved the cookies! Thank you for your wonderful feedback!

  3. We enjoyed these and they’re easy to make. I kind of messed up the first batch by squishing them down into discs- they ran everywhere and were a bit crisp. The second batch got to chill in the fridge for 20 min, plus I left them as rolled up balls on the tray. The presentation for these was really nice 🙂

    Do you think I could roll out the dough and stamp them with cookie cutters?

  4. Just popping up to say I’ve made these a few times now with 3 2/3 cups oat flour as a GF sub and they’ve been awesome!

  5. Hi there,

    I haven’t made this recipe yet, but love many of the ones you’ve shared. I was wondering if you have the flour measurement in grams? This helps me so I don’t worry about the density of my flour measurement.


    1. Hi Elizabeth. To the right of the ingredients list, there is a ‘metric’ tab you can click on. That should show the measurement in grams. Hope this helps!

  6. Hi

    Thanks for the recipes, I’ve tried a couple now, but I think I’d have more success if the metric conversion was working properly – on this one for example, it still stays US on the metric option for SOME of the ingredients and becomes quite confusing when trying to make less than the original recipe, e.g. 0.83 of a tbsp is a bit time consuming to figure out and concerned I’m getting it wrong when converting from cups. Thanks!

    1. Hi Tammy. These cookies are one of my favorite cookies! I’m thrilled that you love them! Thanks for your wonderful feedback and review!

  7. Every recipe of yours I’ve tried is a hit, and this is no exception. I’ve made these cookies a number of times now and everyone loves them. I find a true test is when my non vegan friends and family love a plant based recipe and can’t tell the difference.

    Sometimes I play with the amount of flour to change the texture. I hold some back for extra thin chewy cookies, or add a bit more for a more dense cookie. No matter what, they turn out awesome! 

    I never comment on recipes out of laziness, but your website is my go to and I want you to know how much I appreciate you!

    1. Hi Kimberly. I feel honored by your very kind words! Thank you! I appreciate you taking time to share your amazing feedback! I’m thrilled you are enjoying my recipes! Thanks for the love and appreciation, it is very encouraging!

  8. My absolute favorite cookie recipe! I’ve made these way too many times to count, but they’ve always turned out perfectly. 

    1. Thank you for sharing your great feedback and review! I’m thrilled you love the cookies! They are one of my favorites!

    1. This can happen when your butter is too cold, if there was too much flour added to the dough, or if your oven wasn’t hot enough (turn the temp up to 375ºF next time). Keep these in mind if you try this recipe again! Happy baking!

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