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

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

Tips for Making Perfect Ginger Cookies

  • Chill Dough: Refrigerate the cookie dough before baking. Chilled dough will make thicker and chewier cookies.
  • Use fresh spices: For the best flavor, use fresh and high-quality ground ginger and cinnamon. Spices tend to lose their potency over time. They should smell fragrant.
  • Dark molasses: Choose a good-quality dark molasses for a richer flavor. This ingredient plays a crucial role in the depth and chewiness of the cookies. I don’t recommend blackstrap molasses which is a little too strong for these cookies.
  • Sugar coating: Rolling the cookie dough in raw sugar before baking adds a delightful crunch to the exterior. It’s a small touch that enhances both texture and flavor.
  • Uniform size: For even baking, try to make your cookie dough balls uniform in size. This ensures that they all bake at the same rate.

How to Store Leftover Cookies

To store leftover ginger cookies, ensure they cool completely before placing them in an airtight container, with parchment paper between layers to prevent sticking. Store the container at room temperature to maintain freshness, avoiding moisture and humidity.

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Vegan ginger cookies

Vegan Ginger Cookies

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Chill Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 1/4 cup dark molasses
  • 1/2 cup unsweetened applesauce
  • 1/2 cup avocado oil (or other neutral oil like vegetable oil, melted coconut oil, etc.)
  • 3/4 cup firmly packed, dark brown sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons raw sugar for rolling


  1. In a large bowl, combine molasses, applesauce, oil, and brown sugar.
  2. Stir in the ginger and cinnamon until combined.
  3. Stir in the flour, salt, and baking soda until completely incorporated. The mixture should be thick, but still soft.
  4. Cover and allow to chill for at least 15 minutes to prevent spreading.
  5. Preheat oven to 375°F and line baking sheets with parchment, if desired.
  6. Place raw sugar in a small bowl.
  7. Scoop slightly heaping rounded tablespoons. Roll into one-inch balls, then roll in the raw sugar. Place on lined baking sheets with 2-3” between them.
  8. Bake for 9-11 minutes until firm and slightly golden around the edges. Remove from oven and tap the tray once to force the cookies to settle.
  9. Allow to cool for 5 minutes on the baking sheet before moving to a cooling rack.

Keywords: vegan ginger cookies