Almond Flour Ginger Cookies (Vegan!)

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These Vegan Ginger Cookies are soft, chewy, and highly addictive! Made with almond flour, they are naturally gluten-free and higher in protein, to help leave you feeling satisfied. No eggs required!

vegan ginger cookies stacked on board

Why You’ll Love Them

These Almond Flour Ginger Cookies are:

  • Prepped in 1 bowl
  • Naturally sweet
  • Gluten-free
  • Dairy-free
  • Ultra-flavorful
  • Require only 1 variety of flour
  • and they’re ready to eat in less than 30 minutes!

This recipe is super-simple, calling for only 7 ingredients. If you can’t find almond flour at the store, you can make homemade almond flour as an alternative.

Blanched Almond Flour vs. Almond Meal

If you’re not familiar with the two varieties of almond flour, blanched almond flour is made from almonds that are blanched first (so their skin is removed) and then they are finely ground. Almond meal is made from whole almonds, with their skins, so you’ll see flecks of brown in the flour.

almond meal vs almond flour

I typically use blanched almond flour when making cookies, as it tends to provide crispier edges and more consistent results, but you can use almond meal if that’s all you have on hand. Almond meal usually makes softer, more cake-like cookies, if you’re okay with that. (I think it should be fine in this case!)

Are Vegan Cookies Healthier?

Just because a recipe is vegan, doesn’t mean it will always be healthier. Many still call for refined flour and sugar. (Not all white sugar is vegan FYI, but organic cane sugar is.)

In this case we’re using more wholesome ingredients to help you feel satisfied, without the drastic sugar spikes. Almond flour adds satiating fats and protein, and maple syrup is a natural sweetener that’s lower on the glycemic index when compared to white sugar.

Benefits of Molasses

Blackstrap molasses helps to give ginger cookies their signature flavor, along with ginger of course, and this dark syrup has some potential benefits!

Here’s why you’ll love it:

  • It contains important vitamins and minerals like iron, calcium, magnesium and vitamin B6.
  • Just 1 tablespoon of molasses has 8% of the daily value for calcium, and 10% of the daily value for magnesium. Magnesium deficiency may contribute to osteoporosis, so getting sufficient amounts may help to promote bone health.
  • It’s also a good source of potassium, with 1 tablespoon having a similar amount to half of a banana.

If you don’t have molasses on hand, these cookies will still have a nice ginger flavor, but the molasses really takes them over the top!

How to Make Them

This recipe is made in 1 bowl, with just about 10 minutes of effort. Mix together the dough until it’s sticky, with no visible clumps.

mixing the ginger cookie dough in bowl

Scoop the dough using a tablespoon, then roll it between your hands to form a ball.

I like to roll the balls in coconut sugar, for an extra-pretty presentation, but you can skip that if you want to.

scooping the dough and rolling in coconut sugar

These cookies will not flatten out much on their own, so be sure to use your fingers to flatten them out on the pan.

I like mine to be about 1/2-inch thick, and about 3 inches wide. They aren’t huge cookies, but they’re packed with flavor.

fingers flattening cookies on the pan

Bake for 10 to 12 minutes, then let these cookies cool completely on the pan. They will feel very soft and fragile when they are warm, but will firm up as they cool.

This recipe makes roughly 12 cookies, so be sure to double or triple it as needed. They won’t last long!

cookies stacked with the inside texture showing

cookies stacked with the inside texture showing
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4.76 from 50 votes

Almond Flour Ginger Cookies (Vegan)

These Vegan Ginger Cookies are made with protein-packed almond flour. They're naturally gluten-free and dairy-free!
Course Dessert
Cuisine paleo
Keyword almond flour ginger cookies, vegan ginger cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 123kcal



  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the almond flour, ginger, salt and baking soda and mix well. Then add in the coconut oil, maple syrup, and molasses, and mix until a thick batter is formed.
    ginger cookie ingredients mixed together in glass bowl
  • Scoop the batter by rounded tablespoons, then roll it between your hands to form a ball. Roll the balls in coconut sugar, if desired.
  • Arrange the balls on the prepared baking sheet, and flatten them to be roughly 1/2-inch thick. They will not spread much more once you bake them. Bake until the cookies lightly puff up, about 10 to 12 minutes.
    fingers flattening the ginger cookie balls
  • The cookies will be very soft and fragile when you remove them from the oven. Let them cool completely, then serve at room temperature. Leftovers can be stored on the counter for up to 3 days (don't put them in an airtight container or they will get soft), or you can store them in an airtight container in the fridge to keep them for up to 2 weeks. (They can also be frozen for up to 3 months, if you want to make a larger batch.)
    baked ginger cookies on pan and stacked



Nutrition information is for 1 of 12 cookies, and is just an estimate, not a guarantee.


Calories: 123kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 48mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Calcium: 40mg | Iron: 0.7mg
Calories per cookie: 123, Fat: 9g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g

Reader Feedback: What’s your favorite type of holiday cookie? Ginger cookies are definitely my #1, but peanut butter balls and frosted sugar cookies are not far behind!

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These were soo good! First grain free cookie that was soft AND chewy! Thank you!


just made these and they are OMG crazy delish…..


Can these be rolled out and cut with cookie cutters?


    I haven’t tried it myself, but I assume if you chill the dough first, it would roll out well!


I used gluten-free flour as my son is allergic to almond, and the dough got crumbly, I guess this flour brand is heavier. so I started adding more moist to it, more coconut oil and then a whole apple made into sauce. I will post later if it works…


These were great! I used honey rather than maple syrup and they turned out pretty well, but spread out a bit. Did anyone else have that problem? Should I be using “packed” almond flour or is it like regular flour style scoop and then level the measuring cup?

Courtney Grace

I love gingersnap cookies, so these were awesome! Thank you!


OH! MY! GOD! So yummy!


Megan – These are amazing!!!! I have made these along with your flourless peanut butter chocolate chip cookies many times. This weekend I will be making your almond butter pancakes and raspberry chocolate muffins with almond flour – so excited. Thank you for your delicious and healthy recipes.


YUM!! These really satisfied my ginger snap craving! I had to bake them for 12 min. To get them firm. My whole family loves these. Great with tea.


i used 3/4 cup sunflower seed butter instead of almond flour and didnt add soda and cookies were amazing!!! Thank you Megan for the recepie:)

Lucie petrelli

How much calories per cooky?


These cookies are so yummy I used fresh ginger puree in the recipe. The turned out awesome!


OMG…I am the only one here who likes ginger cookies so I never make them…this recipe only being a 12 cookie recipe is perfect…I get to satisfy my craving without waste…yay!


These are delicious! I made these tonight but had no maple syrup or molasses so replaced both those with 1 tablespoon of rice malt syrup and 6 dates finely chopped, soaked in boiling water and mashed to a nice caramel paste (took about 5 mins). Substitutes seemed to work really well. Flavour and consistency was amazing! My husband and I managed to stop at two each – but not sure how long we will be able to resist the temptation 🙂


I rated one gold star but that’s a mistake and can’t figure out how to change it! It’s meant to be FIVE stars 🙂


These look great! Whenever I make almond milk I save non-milk part from the filter bag and put it in the freezer. Can I use that as my almond flour?


I am oil free so what could I sub the coconut oil with?


These cookies are absolutely wonderful! Thank you so much for a wonderful recipe that is grain and dairy free and uses natural sweeteners. I made some last night and was so pleasantly surprised at how good they are.. it makes a huge difference to have a treat when you start cutting out food groups for health reasons. Thank you so much!


I tried this recipe, they tasted great but were flat as pancakes. I made my own almond flour by grinding them in the vitamix. Could this have been the issue?? I am stumped. Yours are so pretty!


These are amazing – I cooked them for friends and they were literally gone in seconds! Love them. Thank you … from me and ALL of my family and friends! 😉


I just made these and the batter looked exactly the same, left them in the fridge for 30 minutes, put them in the oven and when I took the pan out, the batter had spread completely and it was basically a sheet of ginger cookies! Haha! I followed the recipe exactly, so I’m wondering if anyone has any insight into what I might’ve done wrong. Still tastes and smells delicious as heck though!


    I made these and had the same result as you, Vicki. The problem was that I used unblanched almond flour/meal. I tried it again with King Arthur super fine blanched almond flour and they turned out perfect!



I am dying to make these cookies and have all the ingredients but the molasses. Here is the twist…I am living in Spain and cannot find it. What could I sub for the molasses?

Thanks so much 🙂



These are perfect-tasting ginger cookies. I doubled the recipe, but instead of using 1/2 cup maple syrup, I used 1/4 cup of sorghum and 1/4 cup of maple syrup. The sorghum made them sticky and thick enough to not need refrigerating before baking them. Thanks for a great recipe!


I cannot tell you enough how much I LOVE these cookies. I make them at least twice a month. They freeze really well too! Thank You!


Just made these! Super yum and super easy!! Bringing them to a holiday party next week with all non-paleo folk (aside from me) so hoping they are a hit!!


I made these cookies last Christmas and they were amazing! I was planning to make them again for someone who is allergic to almonds. Do you think the recipe would work well if I used coconut flour instead of almond flour?


These are so yummy! And so easy to make. thank you for the recipe.


Can you make these ahead and freeze them? I wasn’t sure since I fknd gluten free flours are more dense to begin with.


I made these subbing oat flour for almond because of a nut allergy and these are amazing! I have been looking for a yummy cookie recipe that is dairy, gluten and refined sugar free and this one is a winner!

Heather | HealthyLifeHeather

THANK YOU for this recipe! I’ve made it several times now and it’s one of my top 3 go-to grain free and egg free treats.


I was so excited to find this receipe. I wanted a yummy cookie that had no sugar in it. Now this is as good as it gets. I altered the receipe a little, mainly added cinnamon and clove to it also. Wow, these are really good.
If I wanted to make it less sweet, what could I change for it? Thanks for sharing this one


I have no melasses so used Date Sirup instead, worked perfectly!!!


Hi! Every time I click on a cookie recipe and see your face it makes me happy to know these will be very simple! I was wondering if I can make these even more simple! How would I substitute the molasses and maple syrup with coconut sugar? I am a guy and last time I tried to substitute something… well I will just stop there.



I saw this and thought it seemed too easy to be a success. But man, these are delicious. Well done!!


Yet another great one. I love how ways your recipes are. Never too many steps which NEARLY worked against me on this one. I did not read the instructions to chill for 30mins so when I took them out of the oven they were soft sonic turned them over and put them for anew minutes more and these came out perfect. They are crisp like a ginger snap cookie and sooooo yummy. Exactly what I wanted!


Could the dough be the rolled and cut into shapes?

Sharon Sullivan

How do you soften coconut oil??!

    Megan Gilmore

    Depending on the temperature of your house, it might be soft simply by being in a warm room. I usually have mine near the oven while it’s preheating and that softens it up, since coconut oil melts at 76ºF. You can use melted coconut oil if that’s easier, though!


Holy cow these are some really good cookies. Better than gluten! I made a few changes: I used goat butter instead of coconut oil, I added a teaspoon of cinnamon, I used normal molasses (just what I had) and mmm it was so good! I can’t wait to make these again!! So yummy and the texture is crispy on the outside and soft inside. Perfect!

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