Ginger Cookies

December 17, 2020juliasplate

Prep time: 12 minutes

Cook time: 13 minutes

Serves: 12

This Christmas, since we’ve been home so much, I’ve been baking a ton of Christmas treats for my family! A brand new family fave this year is these soft-baked ginger cookies!

I have always loved ginger treats…ginger bread cookies, ginger loaves, the list goes on! But, these are my new favorite! They are soft, pillowy, have the most incredible texture and they’ve got that perfect sugar and spice combination. These babies disappear fast in my house, so if you want them for yourself, hide them away!


For these ginger cookies, you need all purpose gluten free flour; I always use Krusteaz flour when I make these. You’ll also need baking soda, baking powder, cinnamon, and ground ginger. For wet ingredients, you’ll need ground flax seed meal, maple syrup, molasses, vanilla extract, and coconut oil. Finally, for the frosting, you’ll need powdered sugar and nut milk.

*Note: do not sub regular eggs for flax eggs, it will change the texture!

What You’ll Need:

To make these cookies, all you need is two small mixing bowls, a microwave for melting the coconut oil, and an oven.


I’d recommend storing these cookies in a loosely covered container for 2-3 days, and for long term storage, in a zip lock bag in the freezer.

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Ginger Cookies

  • Prep time: 12 minutes
  • Cook time: 13 minutes
  • Total time: 30 minutes
  • Serves: 12

Gluten free, dairy free, and vegan cookies that are the perfect holiday treat!


Dry Ingredients

  • 1.5 cups Gluten Free All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Ginger

Wet Ingredients

  • 2 tbsp Ground Flaxseed Meal
  • 2.5 tbsp Water
  • 1/2 cup Maple syrup
  • 1/4 cup Molasses
  • 1 tsp Vanilla Extract
  • 1/4 cup Melted Coconut Oil


  • 3/4 cup Powdered Sugar
  • 1 tbsp+ Nut milk



  • 1)

    Preheat oven to 350 F and line a baking sheet with parchment paper.


  • 2)

    In a mixing bowl, combine flour, baking soda, baking powder, cinnamon and ginger.

  • 3)

    In a small bowl, combine ground flax seed meal and water. Leave in the refrigerator for 5-7 minutes

  • 4)

    In another mixing bowl, combine maple syrup, molasses, vanilla extract, and coconut oil.

  • 5)

    Add in flax egg and stir wet ingredients.

  • 6)

    Combine wet and dry ingredients and stir thoroughly.

  • 7)

    Scoop cookies onto parchment paper-lined baking sheet and flatten into cookie shape.

  • 8)

    Bake for 13 minutes or until cookies are slightly firm.

  • 9)

    While cookies are baking, combine powdered sugar and nut milk. Gradually add nut milk 1 tbsp at a time until icing reaches a thick/drizzle consistency.

  • 10)

    Let cookies cool for 5 minutes and drizzle icing on top.


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