These keto vegan ginger cookies are a firm cookie for the holidays. Made with no dairy, eggs or sugar they are full of warm spices and ginger.
Whether you're vegan, looking for a tasty snack or wanting to bake for a vegan friend, this recipe is for you. Ginger cookies are easy to make and a great treat.
These vegan cookies were a surprise hit in our house with my husband reaching for them like they were candy. They are better the next day too once they have firmed up in the fridge.
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Do You Use Molasses?
Regular gingerbread cookies use molasses but as that is very high in sugar we don't use it in our low carb cookie recipes. You could add a teaspoon as the sugar content would be spread over 20 to 25 cookies. It's just that we are strict with any sugar in our recipes.
Carbs in Vegan Ginger Cookies
These easy low carb cookies have just 2g net carbohydrates per cookie with a regular vegan cookie being from 30 to 50 grams carbs due to the whole wheat flour and sugar ingredients often used.
Just a few low carb pantry ingredients are all you need to make these tasty keto ginger cookies. We did not use any salt but you are free to add it for your taste.
- Almond Butter - this needs to be soft. If yours is a bit firm, gently heat it in the microwave for a few seconds before use. We have not tried a vegan butter for a substitution but it might work.
- Brown Sweetener - we used a brown monkfruit sweetener for the flavor just as you would use brown sugar but any other low carb granular or even powdered sweetener can be used.
- Spices - We used ground ginger and cinnamon but you could also add other gingerbread spices such as nutmeg, ground cloves and allspice to the mixture.
- Ground Flaxseed - This could be made into flax eggs to help bind the cookie dough but we just added it as it is.
How to Make Vegan Ginger Cookies
The dough can be a bit crumbly to work with so we roll out sections of the dough to cut one or two cookies at a time.
Mix all the ingredients in a bowl.
Roll the dough in small pieces and cut out cookie shapes
Place cookies on a parchment paper lined baking sheets and bake
Bake and enjoy!
The cookie dough can become a bit crumbly. We have tried making this in the food processor too but it did not bind any better. Add water to the dough and as you are using sections of the dough to roll out, use damp hands to help shape it.
For an extra ginger flavor, add a chopped tablespoon or two of our sugar free candied ginger.
To keep the cookies firm, store them in an airtight container in the fridge. They should last up to 5 days. Maybe more, but no batch has lasted that long in our house.
These cookies freeze well. Place them in an airtight container or ziplock bag and place in the freezer. They should last up to 3 months.
We have displayed these vegan cookies plain but you could decorate them. We have tried a lemon glaze using lemon juice and powdered sweetener. Almond milk with a sweetener and a dash of natural food colouring could work too.
More Low Carb Vegan Desserts
Vegans can still enjoy low carb desserts and sweet treat. Try a few of our recipes:
Keto Vegan Ginger Cookies
- 2 cups almond flour
- 1 tablespoon ground flaxseed, golden
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¾ cup almond butter softened
- ½ cup brown monkfruit sweetener or other low carb sweetener
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- ¼ cup water to bind dough. May need more.
- Preheat the oven to 180C/350F degrees and line two baking trays with parchment paper.
- In a large bowl, add the dry ingredients and stir to combine.
- Add the almond butter and grated fresh ginger and mix well. Gradually add water until you have a workable dough.
- Roll out small sections of the dough in between two layers of parchment paper and use cookie cutters to cut out shapes. Place the shapes on the prepared baking trays.
- Bake for 20 to 25 minutes until firm and golden.
- Allow to cool on a wire rack thoroughly before eating.
YOUR OWN NOTES
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