1-Bowl Ginger Cookies (V/GF)
Ingredients
- ½ csoftened vegan butter*)
(1 stick = 1/2 cup // i like earth balance buttery sticks
- ⅝ corganic cane sugar*)
(plus more for rolling
- 3 tbspaquafaba
- 3 tbspmolasses
- ¾ tspbaking powder
- 1 tspground cinnamon)
(plus more for rolling
- ¾ tspground ginger
- ¼ tspground nutmeg
- ¼ tspsea salt
- 1 ⅝ cgluten-free flour blend
- ⅝ calmond flour
- ⅓ ccornstarch)
(i didn't test it with arrowroot but think it would work the same
- 1 cpowdered sugar
- 1 tbspunsweetened dairy-free milk
Directions
- 1
Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
- 2
Prepare the topping for later by adding 2-3 Tbsp organic cane sugar and 1/2 tsp cinnamon to a small bowl and mixing. Set aside.
- 3
Add softened vegan butter to a large mixing bowl and beat until creamy and smooth - about 1 minute.
- 4
Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitutes*) and molasses and mix again, scraping down sides as needed.
- 5
Add baking powder, cinnamon, ginger, nutmeg, and sea salt and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined.
- 6
The dough should be thick and almost difficult to mix at this point. If too soft, continue adding 1 Tbsp each gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. Then transfer dough to the refrigerator and chill for 30 minutes*.
- 7
Use a cookie scooper (I like this one) or Tablespoon to measure out 1 ½ Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle. Then carefully roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a drinking glass to smash until about the thickness you want to enjoy them at. They won’t spread or rise much so keep that in mind.
- 8
Bake for 10-11 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- 9
If frosting, whisk together the powdered sugar and almond milk until a thick, pourable glaze is achieved. Then drizzle over the cookies. See notes if hoping to roll out and cut into shapes.
- 10
Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.
1-Bowl Ginger Cookies (V/GF)
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About this Recipe
Craving a tender, spicy, and perfectly sweet ginger cookie that's also vegan and gluten-free? This 1-Bowl Ginger Cookies recipe is your answer to holiday baking simplicity, delivering irresistible flavor without the usual mess.
Why These Ginger Cookies Work So Well
The magic of these ginger cookies lies in their thoughtful construction, all achieved in one single bowl. Using aquafaba provides essential binding and structure, replacing eggs in this vegan delight. The specific blend of gluten-free flour, almond flour, and cornstarch creates a wonderfully tender crumb, while a generous dose of molasses ensures that classic deep, rich flavor and chewiness that defines a perfect ginger cookie.
What truly sets these cookies apart is the harmonious blend of spices—ground cinnamon, ground ginger, and ground nutmeg. These aren't just an afterthought; they're perfectly balanced to deliver a warm, inviting spice that lingers deliciously with every bite. The final roll in organic cane sugar and additional cinnamon adds a delightful sparkle and a subtle textural contrast.
What to Expect from Your 1-Bowl Ginger Cookies
Prepare for a truly satisfying cookie experience. You'll be greeted with a soft, yielding texture that melts in your mouth, complemented by a comforting warmth from the ginger and other spices. These cookies are perfectly sweet, hitting that nostalgic spot you expect from a classic ginger cookie, but with the added benefit of being entirely plant-based and gluten-free. Each cookie is a delightful treat, coming in at 204 calories per serving, making them a permissible indulgence for any occasion.
Customization & Variations
While this recipe is stellar as written, you have a few options for pantry adjustments. The recipe suggests Earth Balance buttery sticks for the vegan butter, but any high-quality softened vegan butter alternative should work. If you're out of cornstarch, the recipe notes that arrowroot powder could be a suitable substitute, though it hasn't been specifically tested. For an extra festive touch, consider rolling the dough in a mix of sugar and finely chopped crystalized ginger for added texture and a burst of intense ginger flavor.
Serving & Context
These 1-Bowl Ginger Cookies are absolutely ideal for your holiday spread, bringing joy to every cookie platter. They also make a thoughtful, homemade gift for friends and family, especially those with dietary considerations. Pair them with a warm cup of dairy-free milk or your favorite tea for a cozy afternoon treat.