Vegan Ginger and Coconut Cookies

The Ultimate Vegan Ginger & Coconut Cookie Recipe

Ok, let’s be real ladies, the holiday season is notorious for deliciously unhealthy treats. And honestly? We are not mad at it! But, what if there was a way for us to enjoy ourselves without that heavy guilt weighing us down? We got you covered girl! This vegan ginger & coconut cookie is going to make you look like Martha Stewart this Christmas – but with a healthy glow.

Isn’t it amazing when you find something that tastes naughty but is actually nice to your body? I honestly belive that we shouldn’t have to sacrifice flavor for fitness.

Why You Need This Recipe in Your Life

This recipe is surprisingly easy to make if you wanted to whip up something you can actually enjoy at your family dinner while showing off your Susy Homemaker skills! Look friend, life is all about balance. Treats don’t always have to be unhealthy junk. There are so many ways of making your favorite ‘cheat meals’ into healthy and delicious options that nourish your love soul.

Plus, baking these is such a vibe. Put on your favorite playlist, dance around the kitchen, and treat yourself with kindness. You deserve it.

Ingredients:

Here is what you need to gather up. Most of these are probably already in your pantry!

• 2 cups of whole wheat flour or gluten-free flour (for my GF babes)
• 1/2 cup of demerara sugar
• 3 tbsp of blackstrap molasses (gives it that rich flavor!)
• 3 tbsp of coconut milk (you can use other plant-based milk too)
• 1 tsp cinnamon
• 1 tsp ginger powder (or a 2cm cube of fresh ginger for extra kick)
• 1 tsp baking soda
• Pinch of salt
• Coconut shreds to sprinkle on top

Method:

Ready to get baking, lovely? Let’s do this.

1. Preheat: First things first, preheat your oven to 180 degrees C (350 F).
2. Mix the Wet: Add all the wet ingredients to a small bowl. You can experiment with other flours, however, they have not been tested with this recipie, so proceed with caution! If you are using fresh ginger, toss everything in a processor to get it smooth.
3. Combine: In a large bowl, add all the other dry ingredients and mix well. Then pour the wet ingredients into the dry and mix until the mixture turns into a soft ball. It should feel pliable and easy to work with.
4. Shape: Using an ice-cream scoop (or just your hands), scoop a portion of the dough, roll into a ball and then press it down on a tray. Repeat until finished.
5. The Finisher: Sprinkle the coconut shreds onto every cookie. This makes them look super professional!
6. Bake: Place in the oven for 10 to 15 minutes. Remove from oven and let it cool on a cooling rack.

Keep these beauties in a container for up to a week – if they last that long without being eaten!

I’m dying to know how yours turn out. If you make a batch, snap a photo and tag us or tell us how they tasted in the comments. Did you add extra ginger? We want to know!