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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

Almond Flour Ginger Cookies (Vegan)

4.81 from 66 votes
These Vegan Ginger Cookies are made with protein-packed almond flour. They're naturally gluten-free and dairy-free!
prep10 mins cook10 mins total10 mins



  • 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
Course: Dessert
Cuisine: paleo
Keyword: almond flour ginger cookies, vegan ginger cookies
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!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I have made these cookies at least 5 times now and they are SO good! The texture is amazing whether I decide to keep them chewy, or crisp them up and the coconut oil always gives them a melt in your mouth quality. When I do decide to share them, I get so many compliments. I have had people remember them and comment on them months later. Credit is always given to but thanks for making me look good. 😉

    1. I’ve never tried another type of molasses, but I assume their flavors would be similar? I’d give it a shot! 🙂

  2. I tried these and they came out great! I was a bit leary about making my own almond flour, but after that little experiment went over well using my ninja chopper, it went smoothly. Will be keeping these in my recipe box. Thanks!

  3. I followed this recipe pretty closely, but used 1tsp of ginger and 1/2 ground cloves and 1/2 cinnamon. The spice wasn’t very dominant in the cookie and they tasted pretty overwhelmingly almond, so I think next time I’ll used the 2 tsp of ginger and add some ground cloves and cinnamon to taste. They also spread out a good bit in the oven-yours didn’t seem to, so maybe I’ll chill them for a bit longer?
    Pretty good overall though. And healthy!

  4. Wow. You were not kidding! I have become skeptical on all the grain free recipes lately because they haven’t tasted that great. These are amazing!! I am definitely going to make these often as they will not last. Even my picky 3 yr old said, “these are good, mom” and then asked for another!