Chewy Ginger Spiced White Chocolate Cookies (vegan)
These Chewy Ginger Spiced White Chocolate Cookies are the perfect treat for any time of year. They are made with delicious warm spices like ginger, cinnamon, and allspice. If you are looking for a wholesome vegan cookie recipe, this is it.
It’s the best feeling when a cookie tastes indulgent but is secretly healthy. With simple swaps, these Vegan Ginger Spiced White Chocolate Cookies turn out soft, chewy, and full of cozy holiday flavor. One bite, and you’ll see why they’re a new favorite.
These cookies have become a must-bake in my kitchen every December. The mix of warm spices and sweet white chocolate makes them perfect for gifting, sharing, or enjoying with a cup of tea by the tree.
Spotlight on These Chewy Spiced White Chocolate Cookies
- They are the perfect holiday cookie. While these cookies are great any time of year, I especially enjoy the spice flavors around the holidays. But honestly, you will dig these cookies any day of the year, for sure.
- They are a staple. This is one of those vegan recipes that is perfect for lunch boxes, meal prepping, or for an after-dinner sweet treat. I make them at least twice a month. You will see what I mean, I am sure of it.
- They are simple to make. With few ingredients, you can whip these up in no time. Not to mention, you should have all of the ingredients in your pantry. They are that easy to make, wahoo! On another great note, no electric mixer is needed, just a good old-fashioned spatula.
- They are delicious. Quite honestly, the best thing about these cookies is the flavor. With a chewy texture and a lightly sweetened flavor, they are easy to eat and will make your day a little brighter. (Cheesy but true, lol.)
The Ingredients
Coconut sugar: An unprocessed sweetener that is light in flavor and a more wholesome white sugar alternative. It bakes up nicely and does not give off a coconut flavor in these cookies.
Oat flour: You will only need a few tablespoons of this unprocessed flour. You can find this flour at any grocery store, which is so convenient.
Baking soda and salt: There is no such thing as a cookie recipe without baking soda, right?
Spices: Ground ginger, ground cinnamon, and ground allspice do the trick for these ginger spiced cookies, no doubt. They are just the perfect combination.
Almond butter: This is the base of these vegan cookies. I would not recommend using peanut butter as a swap, however, cashew butter could work.
Applesauce: Use an unsweetened brand of applesauce for these vegan cookies. You will only need a little bit of this vegan and natural butter replacement.
Vanilla: I like to use homemade vanilla for my baking needs. Whatever brand you decide to use, make sure that it is pure vanilla extract and not imitation vanilla.
White chocolate chips: Believe it or not, there are brands of vegan white chocolate chips which is what I use for this recipe. I find them on Amazon. You could certainly swap out the white chocolate chips for dark chocolate chips.
Frequently Asked Questions
Yes! You can prepare the dough 1 day ahead and store it in the refrigerator. When ready, roll into balls and bake as directed.
There are a few trusted vegan white chocolate chip brands out there, including Pascha, Enjoy Life, King David, and DeeBest.
Sure! I do prefer the flavor of white chocolate but either can work.
Place the leftover cookies into an airtight container and in the fridge for up to one week.
The Instructions
Step one: Combine all of the dry ingredients in a medium-sized bowl. except for the white chocolate chips. This includes coconut sugar, oat flour, baking soda, salt, cinnamon, allspice, and ginger. Mix the ingredients with a whisk. Set aside.
Step two: In a separate medium-sized bowl, combine all of the wet ingredients. This includes almond butter, applesauce, and vanilla.
Step three: Add the dry ingredients to the bowl of wet ingredients. Use a spatula to mix just until everything is incorporated.
Step four: Place a lid or plastic wrap over the top of the bowl and place the cookie dough in the fridge for an hour to chill.
Step five: When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or a silicone mat.
Step six: Use a medium cookie scoop to scoop 1-1/2 inch balls into your hands and then roll them until smooth. Place the balls 2 inches apart on the lined cookie sheet and then add 5-6 white chocolate chips to the tops of the balls.
Use the back of a glass cup to gently press down on the cookies just a bit. Bake them for 9 minutes. *They will be very soft when you take them out of the oven but don’t worry, they will harden as they cool.
Step seven: Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them to a cooling rack.
Storage
Place the cookies in a sealed, airtight container and in the fridge for up to one week. These cookies are very soft if left out on the counter at room temperature. It’s best to store them in the fridge.
Tips + Modifications
Do not use an electric mixer for this recipe. All you need is a spatula and you’re all set.
I do not recommend freezing the cookie dough. You can always freeze the baked cookies to enjoy at a later date, though.
More Delicious Vegan Holiday Cookie Recipes
Easy No-Bake Vegan Chocolate Avalanche Cookies
Double Chocolate Peppermint Cookies
Vegan Coconut Thumbprint Cookies
White Chocolate Cranberry Oatmeal Cookies
Vegan Peanut Butter Cup Cookies
Chewy Ginger Spiced White Chocolate Cookies (vegan)
Equipment
- 2 medium-sized mixing bowls
- 1 lined cookie sheet
Ingredients
- ⅔ cup coconut sugar
- ½ cup oat flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 cup creamy almond butter
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ⅔ cup vegan white chocolate chips
Instructions
- Combine all of the dry ingredients in a medium-sized bowl. except for the white chocolate chips. This includes coconut sugar, oat flour, baking soda, salt, cinnamon, allspice, and ginger. Mix the ingredients with a whisk. Set aside.
- In a separate medium-sized bowl, combine all of the wet ingredients. This includes almond butter, applesauce, and vanilla.
- Add the dry ingredients to the bowl of wet ingredients. Use a spatula to mix just until everything is incorporated.
- Place a lid or plastic wrap over the top of the bowl and place the cookie dough in the fridge for an hour to chill.
- When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or a silicone mat.
- Use a medium cookie scoop to scoop 1-1/2 inch balls into your hands and then roll them until smooth. Place the balls 2 inches apart on the lined cookie sheet and then add 5-6 white chocolate chips to the tops of the balls. Use the back of a glass cup to gently press the dough a bit to flatten the cookies.Bake them for 9 minutes. *They will be very soft when you take them out of the oven, but don't worry, they will harden as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them to a cooling rack.
