Gorgeous Ginger Cookies

The most delicious ginger spiced cookies with orange zest and molasses. You can’t think of fall or winter spices without thinking of the lovely spice that is ginger 🍪🍂

I still think it’s a little too early to start the Christmas baking. These ginger cookies are perfect for getting in the cozy and warm fall/winter mood without going for the Christmas spices. They are perfect for that sweet spot between fall and Christmas 🍂

These gorgeous ginger cookies are crispy on the outside and perfectly chewy and soft on the inside. They are sure to hit the spot and you’d never know that they are both vegan and gluten-free 🍪

And of course… the best part of vegan baking… is that the cookie dough is totally safe to eat raw. So maybe consider making a double batch… especially if you love sneaking as many spoonfuls of raw cookie dough as I do! 😉

Click here to PIN the recipe and save it for later! 📌

If you give these ginger cookies a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸

You may be able to substitute coconut oil for the vegan butter, but I haven’t tested it. You would want the coconut oil to be semi-firm, not melted.

Ginger Cookies

Gorgeous ginger spiced cookies | Vegan and Glutenfree

Course Dessert, Snack
Keyword cookie, glutenfree, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 cookies
Author Cecilie Bresson


  • 90 grams buckwheat flour (3.2 oz)
  • 70 grams almond flour (2.5 oz)
  • 70 grams vegan butter (2.5 oz)
  • 75 grams coconut sugar (2.6 oz)
  • 20 grams brown sugar (0.7 oz)
  • 1 tbsp molasses
  • 1 tsp orange zest
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1-1½ tsp ground ginger
  • 2 tbsp non-dairy milk


  1. Preheat the oven to 180C°/350F° convection

  2. Make sure that the vegan butter is room temperature as it's going to make the next step easier.

  3. In a mixing bowl, add vegan butter, coconut sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes. Add the molasses and orange zest and whisk for another minute. Then add the non-dairy milk and whisk again.

  4. In a small mixing bowl, mix buckwheat flour, almond flour, ground ginger, baking powder and baking soda.

  5. Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish or you can simply use a spoon.

  6. Line a baking tray with baking paper and add balls of the cookie dough to the tray. 

    Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.

  7. Bake the cookies in the oven for 10-12 minutes. The cookies will flatten at lot the last few minutes you do not take your cookies out of the oven too soon.

  8. Let the cookies sit on the hot baking tray for 2-3 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.

Recipe Notes

* When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible. 

** I used 1 tsp ground ginger to get and nice a light ginger spiced cookie. If you want a  more “spiced” ginger cookie then add 1½ tsp ground ginger. You can always just taste the cookie dough to see if you like the ginger-spice level 😉 

In the mood for more vegan cookies? Then you should definitely try these Peanut Butter Cookies 🍪

This recipe is available both in English and Danish (click the flag below to switch language)

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