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Three vegan gingerdoodles on a piece of parchment paper

Vegan Gingerdoodles

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5 from 1 review

  • Author: Leslie Jeon
  • Total Time: 50 minutes
  • Yield: 18 cookies 1x


Just when you thought snickerdoodles couldn't get any better, ginger decided to join the party. These vegan gingerdoodles (aka ginger snickerdoodles) are chewy, soft, and perfectly spiced! 



Vegan Gingerdoodles:

  • 1/2 cup (113g) coconut oil, packed (not melted)
  • 3/4 cup (160g) light brown sugar 
  • 3 tablespoons molasses
  • 3 tablespoons maple syrup 
  • 6 tablespoons plant-based milk 
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Ginger Cinnamon Sugar Mixture:

  • 1/4 cup (50g) granulated sugar 
  • 2 teaspoons ground cinnamon 
  • 2 teaspoons ground ginger
  • Pinch of salt


  1. Preheat the oven to 350°F (177°C). Line a sheet tray with parchment paper or a silicone baking mat. 
  2. Mix together the wet ingredients: In a large bowl, whisk together the packed coconut oil, light brown sugar, and molasses. Once combined, add in the maple syrup, plant-based milk, and vanilla extract, and mix until homogenous. 
  3. Mix together the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.  
  4. Combine the wet and dry ingredients: Pour the flour mixture into the larger bowl with the wet ingredients and mix until just combined, being careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). 
  5. Make the ginger cinnamon sugar mixture: In a small bowl, prepare the ginger cinnamon sugar mixture by mixing together the granulated sugar, ground cinnamon, ground ginger, and salt. Set aside. 
  6. Portion the cookies and bake: After the dough has chilled, remove it from the refrigerator and roll the dough into 1-inch balls until round and smooth. Then, drop the balls into the ginger cinnamon mixture until the entire surface of the cookie dough ball is coated in the sugar. Bake the cookies in the preheated oven for 10-12 minutes, or until lightly browned. 
  7. Let the cookies cool and serve: Remove the cookies from the oven and let them cool before serving. Enjoy! 
  8. Stored in an airtight container, these cookies will usually stay fresh for up to one week, or they can be frozen for up to two months. 


  • Inspiration: This recipe is adapted from these delicious One-Bowl Soft Vegan Chocolate Chip Cookies from Pick Up Limes! If you're looking for more vegan recipes, I highly recommend checking out her blog and YouTube channel.  
  • Coconut Oil: For this recipe, it's important that you use packed coconut oil, not melted. If you're in a hot climate, you might need to chill your coconut oil to help it solidify before using it to make this recipe. 
  • Plant-Based Milk: I used oat milk when making this recipe, but feel free to use whatever plant-based milk you prefer. Unsweetened almond milk also works great. 
  • Chilling: Chilling the dough is crucial in this recipe! If you try and bake the cookies without chilling, they will spread too much in the oven. For best results, chill the dough for at least 30 minutes (or up to 24 hours).
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American