Vegan Ginger Cookies

November 14, 2010 · 16 comments · Print This Post

in Cookies, Healthy, Vegan

Today is a momentous moment in my personal baking history. Ladies and gentleman, the images of crinkly cookies you are currently viewing represent the very first Vegan baked good I’ve ever made. My friend Hänni will be so proud of me! I definitely had my reservations about attempting this recipe but in an absentminded moment I purchased and then re-purchased several gigantic claws of ginger while at the grocery store and I simply refused to throw them out. I can only add diced and grated ginger to so many things though so when I happened upon this recipe in Krystina Castella’s new Crazy About Cookies cookbook it seemed as though the spice gods were seriously looking out for my frugal well-being.

Some snarky part of me really anticipated that these cookies would not be edible but I was absolutely wrong. In fact these Vegan Ginger Cookies came out exactly the way I like my cookies: soft and chewy. The flavor is outstanding. If you’re a gingersnap fan I highly recommend testing these. The addition of ground, fresh, and crystallized ginger to the dough is brilliant and bold and if I hadn’t just thoroughly stuffed my face with leftover coconut cream pie from last night’s dinner I would be in my kitchen right now whipping up another batch.

PS: Don’t forget about the Folgers contest. Check out some of my favorite holiday traditions and then learn how you could win a trip home for the holidays!

Vegan Ginger Cookies
Originally Published in Crazy About Cookies by Krystina Castella

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark brown sugar
2/3 cup vegetable oil
1/4 cup molasses
1/2 banana, mashed
1 1/2 tablespoons grated fresh ginger
1/2 cup diced crystallized ginger

Combine the flour, ground ginger, baking soda, and salt in a medium bowl; set aside.

Beat the brown sugar, oil, molasses, and banana in a medium bowl until blended.

Stir in the flour mixture until well blended.

Add the fresh and crystallized ginger. Refrigerate for at least two house.

Preheat the over to 300ºF. Grease 2 cookies sheets with oil.

Shape the dough into 1-inch balls. Place the balls on the cookies sheets about two inches apart. Bake for 8 to 10 minutes, until browned. Let cool on the pans for 5 minutes. Transfer to a rack to cool completely.

{ 16 comments… read them below or add one }

1 Hanni November 14, 2010 at 6:20 pm

When I saw the title of this post, I about fell out of my chair! You, baking vegan? Be still my beating heart!

You’re right, I am proud of you. And I’m totally stealing this recipe (will replace spelt with the wheat flour). I love that it has no refined sugar. You go, bakerella!


2 Hanni November 14, 2010 at 6:21 pm

Woops. I meant, will replace wheat with spelt flour.


3 Monica H November 15, 2010 at 12:14 am

These are beautifully crackly. I’m not a fan of gingersnaps becaus they’re hard and crispy but I’m sure the chewy factor is quite nice here. I bet they’d make good ice cream sandwiches too!

I have a couple vegan recips, but it’s gluten free baking that has me in a fluster. That’s a whole new ball game.


4 Lauren November 15, 2010 at 7:56 am

I am a big fan of ginger, and these cookies sound incredible! They look just like cookies from a bakery case :).


5 Beth November 15, 2010 at 11:24 am

For gluten-free recipes, try Jaime’s also known as Cleochatra.


6 Rachel Blumenthal November 15, 2010 at 12:00 pm

Congrats! Your bird’s-eye view of the vegan ginger cookies photo has been featured as a Photo of the Week on!


7 Kelly November 16, 2010 at 5:24 pm

MMmm. Gorgeous. Those cookies sound fantastic, vegan or not.


8 cheryl November 16, 2010 at 5:29 pm

I am making these right now and they are very greasy which I thought they would be because of the amount of oil in the receipe. They are not baking at the 300 degree temperature so I put the oven up to 350.

I ended up putting a whole banana in because it was not that large and didn’t want to waste (or eat) the other half. Maybe that messed it up. Actually the banana is a weird ingredient to be in there.

I am a huge fan of ginger, I hope the rest of the batch comes out better. Mine sure do not look as good as yours. 🙁


9 Erin November 16, 2010 at 6:42 pm

The batter will be greasy. I have to say that adding in the whole banana was probably not a good idea. Perhaps try the recipe as written another time? 300º worked fine for me. If they aren’t completely done after the time limit it’s ok to keep cooking them a bit longer.


10 Shannon November 16, 2010 at 6:01 pm

those cookies look awesome! and i love that they have fresh ginger in them…

ps- you know you can freeze peeled ginger, right? 🙂


11 Feast on the Cheap November 17, 2010 at 10:30 am

These look INCREDIBLE. Ginger cookies are some of my absolute fave, though when it comes to cookies, I’m pretty bi-partisan…


12 Dustin Baier November 18, 2010 at 8:43 am

I am always interested in other ways to prepare things. Plus I love ginger so that is a plus. You should post these over at they could use some good vegan recipes.


13 jsundram November 20, 2010 at 10:39 pm

These were delicious!


14 Rebecca November 22, 2010 at 8:50 pm

Okay –I will have to try these. I love vegan foods (despite not being a vegan) and Chris loves cookies so this should be a match in heaven. I have all my nieces this weekend so it could be a fun project.


15 AM Walsh January 17, 2012 at 4:48 pm

Hi! I’m not sure if I wrote to you already, but these cookies are so delish! It’s my second time making them and I added in a bit extra ginger to make it a bit spicier! They are slightly crunchy on the outside and soft on the inside. If I wanted them a bit crunchier, should I just bake ’em longer or use les of something? Also, my cookies do not look like yours – they are darker….I wonder why? They almost look like chocolate….


16 Paul May 24, 2012 at 3:48 am

I’m allergic to bananas 🙁


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