Hi there! I have to be honest with you and say gingerbread has a bad rep for me. The only gingerbread cookies I’ve tried have been all dry, crumbly and pasty. The type that tends to stick to the roof of your mouth. Not exactly a joy to eat. So I decided to make my own this year. My goal was to make a cookie that was soft with just the right amount of ginger flavor to deliver that cozy bliss feel. And boy did I crack it!

The secret is to use oat flour in the cookies to make it super moist (sorry for this word but it is what it is😂). As a test, I had one batch that sat out on the counter for a week and it still stayed so soft and chewy like it was baked fresh. The best part is how easy it is to make, a dump and stir in a bowl type of affair, and before you know it your house smells like gingery cinnamon goodness all in the form of a thick fat cookie. Dip in a cold glass of milk or some earl grey tea if you’re going for that British afternoon tea feel.

A Quick Note on Ginger

Ginger, being the star of this cookie, should be fresh. Most recipes call for ground ginger which is all well and good but I feel that ground ginger lacks the intensity of the fresh variety. Plus it’s harder to source good quality ground ginger instead of just buying the root (at least in this part of the hemisphere). Ginger is a great antioxidant and is rich in gingerol which gives it amazing medicinal properties. So you can eat your cookie and feel good about it too. You can also add some candied ginger if you want an added flavor punch.

Just A Few Tips

• Make your own oat flour by measuring the same amount of rolled oats and grinding them in a coffee/spice grinder. If you have any extra you can always use it to make this molten espresso fudge cake.
• This cookie dough can easily be frozen and stored for up to 1 month. Just pop straight into the oven when the cookie craving strikes, no thawing needed. You can also freeze them when they are baked though I prefer the former method.
• To make this gluten free, replace the all purpose flour with almond flour.
• For a crispier cookie with toasty edges, make sure to flatten the cookie and bake for 10-12 minutes. Just keep in mind that these cookies were meant to be soft so there’s a limit to how crispy or snappy it can be.

As always let me know how you find the recipe by sharing in the comments below or @unit1404. Can’t wait to see your baked creations!

Print Recipe

Soft Baked, Thick and Chewy Gingerbread Cookies

Soft cozy gingerbread cookies made with fresh ginger and cinnamon

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: Contemporary

Keyword: Dairy Free, Refined Sugar Free, Vegan

Servings: 10 cookies

Calories: 133kcal

Ingredients

• 130 g (1 cup) all purpose flour sifted
• 102 g (1 cup) oat flour sifted
• ¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 1 tsp fresh ginger* finely minced
• 46 g (¼ cup) vegan butter or solid coconut oil room temperature
• 60 g (½ cup) coconut or muscovado sugar
• 50 g (3 tbsp) molasses or agave
• 1 tbsp plant based milk
• 1 tsp vanilla

Instructions

• Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silpat.
• In a large bowl, combine the flours, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add in the butter and coconut sugar, beating until slightly pale and fluffy, around 2-3 minutes. Pour in the rest of the liquid ingredients and beat on medium high speed until fully incorporated. Slowly add in the flour mixture and beat until a dough forms. If you find that it's too soft, place in the refrigerator or freezer for a few minutes to solidify.
• Using an ice cream scooper, transfer scoops of dough to the lined baking sheets, spacing them about an inch a part. Flatten each dough ball and sprinkle with some sparkling sugar. Place in the oven and bake for 6-8 minutes or longer if you want a crispier cookie. Let cool and enjoy!

Notes

*You can substitute the fresh ginger with 1 tsp of ground ginger

*For a crispier cookie with toasted edges: flatten the dough balls even more and bake for 10-12 minutes

Recipe adapted from makingthymeforhealth

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