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.

Prep Time1 8

Cook Time9

Total Time1 17

Course: Dessert

Keyword: almond butter, almond butter cookies, Christmas cookies, cookies, cookies for kids, dairy free cookies, easy vegan cookies, healthy christmas cookies, healthy cookies, healthy vegan dessert, spiced cookies, vegan dessert, white chocolate

Servings: cookies

Calories: 176kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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.

Notes

Place the cookies in an airtight container and in the fridge for up to a week. Make sure you store these cookies in the fridge and not on the counter. They have the best consistency straight out of the fridge.

Do not use an electric mixture instead use a spatula to mix the ingredients.

I do not recommend freezing the cookie dough. You can, however, freeze the cooled, baked cookies to enjoy at a later date.

I do not recommend swapping the almond butter for any other nut butter except cashew.

Nutrition