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. 

What a delight it is to know that healthy cookies actually exist. I am grateful for healthier swaps like applesauce, coconut sugar, and oat flour that produce the most delicious cookies without the guilt. Not to mention, there’s nothing better than a spiced cookie, am I right? Trust me when I say that once you make your first batch, you’ll be hooked! 

These chewy cookies are my favorite to make during the holiday season. There’s something about these particular warm spices that tastes even better during that special time of year. I know this will be one of your new favorite holiday cookie recipes.

Why You Will Love These Vegan Spice 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.)

​Ingredient List

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.

​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. 

How to Store These Chewy Ginger Spiced White Chocolate Chip Cookies

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 mixture 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 cookies to enjoy at a later date, though. 

Other Delicious Vegan Holiday Cookie Recipes

These easy no-bake vegan chocolate avalanche cookies are so delicious. They are a combination of sweet, crispy, chocolatey goodness, the ultimate treat. The best part is that there are only 5 ingredients so you can whip them up in a few minutes. 

Vegan Coconut Thumbprint Cookies are soft on the inside and crispy on the edges. They are rolled in nuts and coconut and topped with a citrusy orange jam. Dairy-free, and made with no processed ingredients, these vegan thumbprint cookies are perfect for the holiday season.

Enjoy!

XOXO

Michelle