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These ginger cookies are a bit soft on the inside but crunchy on the outside. It’s sweet but not too sweet, with an enchanting ginger aroma as well as some cinnamon and a hint of clove. And it’s a ONE-BOWL recipe, which tells you how easy it is!
We all know that Christmas is coming after Halloween (right?), so it’s definitely a good time to bake some ginger cookies.
I made these ginger cookies lots of times last year but didn’t have much time to share. Apparently, time flew and I think I should share this year when I haven’t had the time to think about what to make this Christmas.
These ginger cookies are like a combination of ginger snap and soft cookies, a bit soft on the inside but generally crunchy overall. The flavour is amazing with the right amount of sweetness accompanied by the dominant ginger note with cinnamon and clove hidden in the back.
Features of these ginger cookies:
- Crunchy with some soft texture inside
- Perfectly sweetened with a thin granulated sugar coating
- Vegan, made with wholewheat flour and other 9 ingredients
- Super easy to put together, basically a 1-bowl recipe!
Ingredients You Need
You only need 10 ingredients in total to make these delicious vegan ginger cookies.
What is special here is that I use 100% wholewheat flour to make these cookies carry the whole-grain flavour while making these cookies a bit healthier at the same time.
- Wholewheat flour (wholemeal flour)
- Baking powder
- Salt
- Ground ginger
- Ground cinnamon
- Ground clove
- Palm syrup, or agave syrup
- Extra-virgin coconut oil, melted & cooled
- Vanilla extract
- Light brown sugar, or organic cane sugar
How to Make Crunchy Ginger Cookies
- First, preheat the oven to 175°C/350°F. Line a baking sheet with a baking mat or baking paper.
- In a large bowl, add whole wheat flour, baking powder, salt, ground ginger, cinnamon, and ground clove. Use a fork to mix them together evenly.
- Then add syrup, melted coconut oil, and vanilla extract. Use the same fork to incorporate all ingredients together. Once it’s almost there. Switch to using your hand to mix the ingredients evenly until no flour can be seen. Make sure don’t overmix.
- Use a tablespoon to scoop out a heaping tablespoon of the cookie dough. Repeat to finish all the dough. You should have 12~15 cookie dough balls.
- Add sugar to a bowl. Roll each ball in the sugar until it’s all coated.
- Arrange the cookies on the baking sheet, evenly spaced. Then press each cookie with the palm of your hand. The cookies will spread a little bit during baking but not too much.
- Bake them in the preheated oven for 15-18 minutes until it’s solid to the touch.
- Once finished baking, let the ginger cookies cool down in the oven for extra crunch, or transfer the baking sheet onto a wire rack to cool down completely. Then it’s time to dive in!
How to Store Crunchy Ginger Cookies
Store these ginger cookies in an air-tight jar or container. They should last 1-2 weeks at room temperature.
Questions You Might Have
I don’t have baking powder, is it necessary?
Unfortunately yes, baking powder is necessary for this ginger cookie recipe. But if you have baking soda instead of baking powder at hand, you can also use that instead for this recipe. It won’t change the overall texture too much.
Are there other substitutions for extra-viring coconut oil?
Yes, you can also use refined coconut oil as well. In terms of any other substitution since coconut oil is very unique in my opinion. So personally I wouldn’t change it with any other things.
What kind of sugar can I use?
For these ginger cookies, I found light brown sugar gives out the most gentle, perfect sweet taste. But if you don’t have it at hand, you can also use the same amount of organic sugar as well.
Final Words
I’ve brought these vegan ginger cookies to a lot of friends and they all loved them! They are perfect for the holiday season as well as every day if love ginger flavour.
They taste good on their own or you can dip them into coffee and enjoy one of the best afternoon snacks. I hope you love these ginger cookies as much as I do.
Hope it’s not too early, but Happy Christmas!
More Vegan Recipes
- Upside-Down Spiced Apple Cake (Vegan, Gluten-free)
- Easy Christmas Energy Bites (Vegan, No-bake)
- Vegan Chocolate Hazelnut Star Bread
1-Bowl Crunchy Whole Wheat Ginger Cookies (Vegan)
Ingredients
- 227 g wholewheat flour, wholemeal flour (1 ¾ cup)
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground clove
- 120 ml palm syrup, or agave syrup (1/2 cup)
- 90 ml extra-virgin coconut oil, melted & cooled (1/3 cup)
- 1 tsp vanilla extract
- 4 Tbsp light brown sugar, or organic cane sugar
Instructions
- Preheat the oven to 175°C/350°F. Line a baking sheet with a baking mat or baking paper.
- In a large bowl, add whole wheat flour, baking powder, salt, ground ginger, cinnamon, and ground clove. Use a fork to mix them together evenly.
- Then add syrup, melted coconut oil, and vanilla extract. Use the same fork to incorporate all ingredients together. Once the cookie dough is almost evenly mixed, switch to using your hand to mix the ingredients evenly until no flour can be seen. Make sure don’t overmix.
- Use a tablespoon to scoop out a heaping tablespoon of the cookie dough. Repeat to finish all the dough. You should have 12~15 cookie dough balls.
- Add sugar to a bowl. Roll each ball in the sugar until it’s all coated.
- Arrange the cookies on the baking sheet, evenly spaced. Then press each cookie with the palm of your hand. The cookies will spread a little bit during baking but not too much.
- Bake them in the preheated oven for 15-18 minutes until it’s solid to the touch.
- Once finished baking, let the ginger cookies cool down in the oven for extra crunch, or transfer the baking sheet onto a wire rack to cool down completely. Then it’s time to dive in!
Notes
- Storage: Store these ginger cookies in an air-tight jar or container. They should last 1-2 weeks at room temperature.
