Indulge in the warm, comforting flavors of vegan oatmeal ginger cookies. These delightful treats offer a perfect blend of spicy ginger and sweet oats, creating a deliciously satisfying snack.
Whether you’re craving something cozy for a rainy day or looking for a festive treat during the holidays, these cookies are sure to hit the spot.
One of my fondest memories of these cookies is from a winter getaway in the mountains. After a long day of skiing, we returned to our cozy cabin, where the air was filled with the scent of freshly baked ginger cookies.
The warmth of the spices and the chewy texture of the oats were exactly what we needed to unwind by the fireplace. Since then, these cookies have been a favorite in our household, enjoyed with a cup of hot cocoa on chilly evenings or shared with friends during holiday gatherings.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut oil
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh ginger, grated
- 1 tablespoon flaxseed meal
- 3 tablespoons water
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed meal and water. Let it sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon.
- In another mixing bowl, whisk together the coconut oil, molasses, maple syrup, vanilla extract, grated ginger, and the flaxseed mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Iron: 4%
- Calcium: 2%
- Magnesium: 4%
- Zinc: 2%
Vegan Oatmeal Ginger Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut oil
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh ginger grated
- 1 tablespoon flaxseed meal
- 3 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed meal and water. Let it sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon.
- In another mixing bowl, whisk together the coconut oil, molasses, maple syrup, vanilla extract, grated ginger, and the flaxseed mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Iron: 4%
- Calcium: 2%
- Magnesium: 4%
- Zinc: 2%
