These Gluten-Free Vegan Ginger Cookies are soft and chewy, warmly spiced and perfectly sweet! The best festive treat!
Why you’ll love these Gluten-Free Vegan Ginger Cookies:
- they’re soft and chewy
- they’re fudgy
- they’re subtly spiced
- they’re date-sweetened
- they’re refined sugar free
- they’re oil-free
- they’re gluten-free
- they’re grain-free
- they’re paleo-friendly
- they’re easy to make
- they’re ready in 30 minutes
- they’re perfect for Christmas
- they make a great edible gift!
How to make these Gluten-Free Vegan Ginger Cookies
Scroll down to the bottom of the post for the full recipe.
- Whizz until completely smooth.
- Transfer to a glass mixing bowl, add the ground walnuts and mix well.
Tip: To make ground walnuts, place walnuts in a food processor and pulse until you get a fine powder.
- Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty.
- Lay it out onto a rectangular baking tray lined with baking paper.
- Repeat until the rest of the batter is used up – you should be able to make 9 cookies.
Tip: If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- Bake in the oven for around 12 minutes – don’t worry if they’re quite soft when you take them out as they will firm up as they cool down.
- Drizzle with melted chocolate, if desired.
How long do these Ginger Cookies keep for?
These Ginger Cookies keep in an airtight container in the fridge for a good few days.
Substitutions you can make to this recipe:
- you can substitute the almond butter with any other nut or seed butter: peanut butter, cashew butter, sunflower seed butter etc
- the ground walnuts can be substituted with ground almonds or ground sunflower seeds
- you can add chocolate chips to the cookies!
More gluten-free vegan cookie recipes:
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Sugar Cookies
- Double Chocolate Chip Cookies
- Carrot Cake Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Ginger Cookies
- 90 g (1/2 cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
- Pinch salt
- 1 teaspoon vanilla extract
- 1 cm (1/2 inch) fresh ginger , peeled
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon mixed spice (or sub a mixture of cinnamon, cloves and nutmeg )
- 3 tablespoons smooth almond butter (or sub cashew or peanut butter)
- 60 g (1/2 cup) ground walnuts *(or sub ground almonds/almond meal**)
To decorate (optional):
- Dark chocolate , melted (ensure vegan/gluten-free if necessary)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Drain the soaked dates and place in a blender or food processor with the salt, vanilla, ginger, cinnamon, mixed spice and almond butter
- Whizz until completely smooth
- Transfer to a bowl, add the ground walnuts and mix well
- Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty***
- Lay it out onto a baking tray lined with baking paper (no need to grease it)
- Repeat until the rest of the batter is used up - you should be able to make 9 cookies
- Bake in the oven for around 12 minutes - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
- Drizzle with melted chocolate, if desired - leave the chocolate to harden before putting away to store
- Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days
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