Private: Soft and Chewy Vegan Ginger Spiced Cookies

These Chewy Vegan Ginger Spiced Cookies have less than 10 ingredients and are simple to whip up on a lazy weekend afternoon. They’re full of fun delicious spices and they’re also egg-free! How, you ask? Chia seeds! “Chia-eggs” are used in place of traditional eggs as the binder, making this treat perfect for those that are gluten-free, grain-free, paleo, and vegan!

1 cup almond butter

3 TBSP unsulfured molasses

¾ cup coconut sugar

1 chia egg *see notes

2 TBSP coconut flour

1 tsp baking soda

1 ¼ tsp ginger

1 ¼ tsp cinnamon

¼ tsp kosher salt

*Note: Chia-eggs are 1 TBSP chia seeds (ground or not ground – I didn’t have a small enough ginder/mortar and pestle to grind them and it worked out fine for me) + 3 TBSP lukewarm/room temperature water. Allow the mixture to sit at room temperature for 10 minutes. It will thicken substantially and become very gel-like.

Chewy Ginger Spiced Cookies Preparation:

Preheat the oven to 350°F.

In a bowl, whisk together the almond butter, molasses, coconut sugar, and chia egg until combined. You can also use a stand mixer and using the paddle attachment, mix the ingredients until combined. Scrape the sides of the bowl.

In a separate bowl, whisk together the coconut flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the almond butter mixture. Whisk, or use your hands, to mix the dry and wet ingredients together until fully incorporated.

Using a cookie scoop, partition and roll out the dough into ping pong sized balls and place on a silicone or parchment paper lined baking sheet. Flatten each dough ball down slightly. Use a fork to make crisscross indentations, if preferred. Makes approximately 16 cookies.

Bake at 350°F for 15 minutes. Allow the cookies to cool completely before removing from the baking sheet as they’re super soft and will fall apart if you don’t.

Drizzle with your favorite glaze. I used a mixture of brown butter ghee, maple syrup, and molasses.

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