Let me tell you ’bout these vegan chewy ginger almond cookies. They could well be my new holiday favorite! I know it’s a big statement, but I’m just so excited about ’em.
These cookies are the perfect mix of soft and chewy, crowned with crunchy almonds, a rich drizzle of dark chocolate, and a dusting of sea salt. The combination is heavenly, sweetheart.
Infused with warm spices and blackstrap molasses, these cookies are like a bite of Christmas. And trust me, they’ll fill your kitchen with a festive scent too. They go wonderfully with a cup of tea or a hot mug of cocoa, especially when you’re snuggled up on the couch with a good book, right by the Christmas tree.
You can either package ’em as edible Christmas gifts or keep ’em all for yourself. The choice is all yours, sugar!
Now, if you decide to try this recipe in your own kitchen, don’t forget to tag your photo with #myvibrantkitchen on Instagram. I just love seein’ all your lovely recreations. And remember to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips, and travel stories straight to your inbox.
Happy bakin’!
Vegan Chewy Ginger Almond Cookies Recipe
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 18 cookies
Ingredients
- 160 g ground almonds
- 100 g plain white flour
- 75 g white caster sugar
- 1 tsp bicarbonate of soda (aka baking soda)
- 3½ tsp ground ginger
- 1½ tsp cinnamon powder
- 85 g margarine
- 65 g blackstrap molasses
- Toasted almonds, dark chocolate, and sea salt flakes for decoration (optional)
Instructions
- Preheat the oven to 180˚C.
- Place the margarine (at room temperature) and sugar in a big mixing bowl and beat with a hand mixer until light and fluffy.
- Add the ground almonds, flour, bicarbonate of soda, ground ginger, cinnamon, and blackstrap molasses. Beat on low speed until just combined.
- Roll small tablespoons of the dough into balls and place them on a lined baking tray. If the dough seems too soft and sticky, you can pop it in the fridge to chill for 15 minutes first.
- Optional: You can either press a whole almond in the middle of each cookie ball or sprinkle them with chopped almonds instead.
- Transfer the baking tray to the oven and bake for 8 – 10 minutes until the edges are starting to set but the centers are still soft.
- Let the cookies set on the tray for 5 minutes, then transfer them to a cooling rack to cool fully (unless you insist on eating them warm (guilty)).
- Meanwhile, you can melt the chocolate over a bain-marie (aka water bath) and add a generous drizzle of chocolate on top of each cookie. You can also sprinkle them with a little sea salt.
- You can store the cookies in an airtight container for up to 5 days. Enjoy!
Remember, if you make this recipe at home, be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips, and travel diaries straight to your inbox.
You can also check out my full desserts section for more after-mains treats! I have had several emails from readers who made and enjoyed my improved Vegan Lime Coconut Pie recipe. If you haven’t tried that one, I highly recommend it- you will love it! That, or the Vegan Triple Layered Ooey Gooey Oreo Brownies…yum, so good!