True story: I was photographing these while our UPS guy was dropping off a package and he said, “Wow, those look good.” So I offered him one, and the next day he said, “Those cookies were BOMB.”
To get that quintessential warm holiday spice, they’re infused with cinnamon, ginger, nutmeg, and molasses.
Once mixed and chilled for 30 minutes, roll into balls, dip in cinnamon-sugar (my favorite childhood condiment), and bake to perfection. Then drizzle (or don’t, but do) with my simple 2-ingredient powdered sugar frosting.
I hope you all LOVE these cookies! They are:
Not too sweet
Easy to make
& Seriously delicious
These would make the perfect treat to have on hand during the holidays and would even make great gifts, as they hold their shape nicely and would package well.
1 Bowl Ginger Cookies (V/GF)
Prep Time: 45mins
Cook Time: 18mins
Total Time: 63mins
Tender, spicy, perfectly sweet ginger cookies made entirely in 1 bowl! The perfect vegan, gluten free cookie for your holiday spread.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
1/2 cup (1 stick or 112 g) softened vegan butter* (I like Earth Balance buttery sticks)
2/3 cup (133 g) organic cane sugar*, plus more for rolling
3 Tbsp (45 ml) chickpea brine* (the liquid from a can of cooked chickpeas, aka aquafaba)
3 Tbsp (60 g) molasses
3/4 tsp baking powder
1 tsp ground cinnamon, plus more for rolling
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1 2/3 cups (266 g) gluten free flour blend*
2/3 cup (75 g) almond flour
1/3 cup (42 g) cornstarch (I didn’t test it with arrowroot but think it would work the same)
1 cup (128 g) powdered sugar
1-2 Tbsp (15-30 ml) unsweetened dairy-free milk
- Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
- 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.
- Add softened vegan butter to a large mixing bowl and beat until creamy and smooth – about 1 minute.
- 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.
- 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.
- 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*.
- Use a cookie scooper (I likethis one) or Tablespoon to measure out 1 1/2 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.
- 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.
- 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.
- Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.