These delicious ginger cookies are soft and chewy with just the right amount of spice! They’re easy to make in one bowl and perfect for the holidays!

Vegan Ginger cookies
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When the holidays roll around, there’s nothing I love more than a soft and chewy ginger cookie! I feel like these are such a perfect seasonal treat. They’re soft and pillowy with just the right amount of spice. They’re easy to make and you don’t need any fancy ingredients. I think you’ll love them! If you’re looking for more vegan holiday treats, try my vegan snickerdoodles.

Ingredients & Substitutions

  • Molasses– This is part of what gives these cookies a classic flavor. I used dark molasses but light molasses should work, too. I don’t recommend blackstrap molasses which is a bit too strong in flavor.
  • Oil– I used avocado oil but any neutral oil such as vegetable oil will work fine.
  • Brown sugar– Adds sweetness and moisture to the cookies while also providing a rich, caramel-like flavor. I used dark brown sugar but light brown sugar works well, too.
  • Applesauce– Acts as a substitute for some of the fat, adding moisture and helping to create a soft texture in the cookies. Be sure it’s unsweetened.
  • Ginger– Ground ginger gives these cookies their characteristic spicy and warm flavor.
  • Cinnamon– Adds a warm and sweet flavor that complements the ginger, contributing to the overall spiciness of the cookies.
  • Flour– These cookies use all-purpose flour. I haven’t tested them with a gluten-free substitute, but Bob’s Red Mill 1-to-1 flour typically gives the best results.
  • Baking soda– Acts as a leavening agent, helping the cookies rise and become light and fluffy.
  • Salt– Enhances the overall flavor of the cookies by balancing the sweetness and intensifying the other flavors.
  • Sugar– I like to roll the cookies in a little bit of raw sugar to add texture and sweetness.

How to Make Chewy Ginger Cookies