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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Ginger Cookies

Last updated - July 13, 2021; Published - December 17, 2018 By Rhian Williams 4 Comments

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Four golden brown cookies on a sheet of brown baking paper with two drizzled with melted dark chocolate and sprinkled with freeze-dried raspberries

These Gluten-Free Vegan Ginger Cookies are soft and chewy, warmly spiced and perfectly sweet! The best festive treat!

Four golden brown cookies on a sheet of brown baking paper with two drizzled with melted dark chocolate and sprinkled with freeze-dried raspberries

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.

  • Place the dates, salt, vanilla, ginger, cinnamon, mixed spice and almond butter in a food processor or blender.

Dates, fresh ginger, ground cinnamon and almond butter in a food processor against a white background

  • Whizz until completely smooth.

Brown caramel sauce in a food processor against a white background

  • 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.

Brown cookie dough in a white bowl with a light blue rim against a white background

  • 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.

Nine raw brown cookies on a sheet of brown baking paper

  • 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.

Nine cooked golden brown cookies on a sheet of brown baking paper

  • 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!

Four golden brown cookies on a sheet of brown baking paper with two drizzled with melted dark chocolate and sprinkled with freeze-dried raspberries

More gluten-free vegan cookie recipes:

  • Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Blueberry Breakfast Cookies
  • Peanut Butter Cookies
  • Oatmeal Cookies
  • Snickerdoodles
  • Sugar Cookies
  • Double Chocolate Chip Cookies
  • Carrot Cake Cookies
  • Millionaire Shortbread

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.

Two golden brown cookies on a sheet of brown baking paper drizzled with melted dark chocolate and sprinkled with freeze-dried raspberries

Gluten-Free Vegan Ginger Cookies

These Gluten-Free Vegan Ginger Cookies are soft and chewy, warmly spiced and perfectly sweet! The best festive treat!
4.60 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free ginger cookies, vegan cookie recipe, vegan ginger cookies
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings: 9 cookies
Calories: 106kcal
Author: Rhian Williams

Ingredients

  • 90 g (½ cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 cm (½ inch) fresh ginger , peeled
  • ½ teaspoon ground cinnamon
  • ¼ 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 (½ cup) ground walnuts *(or sub ground almonds/almond meal**)

To decorate (optional):

  • Dark chocolate , melted (ensure vegan/gluten-free if necessary)

Instructions

  • 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

Notes

*To make ground walnuts, place walnuts in a food processor and pulse until you get a fine powder.
**You can alternatively use almond flour
***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.
Nutrition Facts
Gluten-Free Vegan Ginger Cookies
Amount Per Serving
Calories 106 Calories from Fat 63
% Daily Value*
Fat 7g11%
Potassium 134mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Calcium 29mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Rachel Occomore

    November 25, 2020 at 9:41 am

    Hello
    Is there any way of freezing these cookies?
    Many thanks

    Reply
    • Rhian Williams

      November 25, 2020 at 6:13 pm

      Yes should be ok!

  2. corinne

    December 06, 2022 at 3:05 am

    how do you think these would come out with an oat flour for half of the nut flour?

    Reply
    • Rhian Williams

      December 06, 2022 at 8:29 am

      They'd turn out well I think!!

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Four golden brown cookies on a sheet of brown baking paper with two drizzled with melted dark chocolate and sprinkled with freeze-dried raspberries
Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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