Soft Ginger Crinkle Cookies! You may think a ginger cookie can’t be improved upon, but you’ll change your mind with this cakey-texture twist – YUM!

A Christmas cookie essential, these delightful Soft Ginger Crinkle Cookies have a light, pillowy texture and brimming with bold, ginger flavor. An absolute must for your holiday cookie table.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Who doesn’t love a soft, pillowy cookie?  These cookies are money!  We loved them!

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This soft Ginger Crinkle Cookies are fluffy, soft, and chewy with delicious ginger flavor.
• Cinnamon: Not all cinnamon is created equal.  Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent.  Ceylon cinnamon has a very light flavor.  You can use your favorite cinnamon in this recipe.
• Cashew Butter Substitutions: You can substitute with almond butter; however, the almond flavor will come through a tad bit more.
• Whole Food Plant Based Powdered Sugar: These cookies are equally delicious with or without the Whole Food Plant Based Powdered Sugar.  We dusted them with a tea strainer for aesthetic purposes.

Leftovers and Freezing:

Leftovers will generally keep 5 days stored in an air-tight covered container.

These cookies freeze well.

Pantry Products:

• Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large baking sheet
• Silicone baking mat (or parchment paper) (We used silicone baking mats.)
• Wire cooling rack (optional)

If you try these flavorful cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Soft Ginger Crinkle Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 12-13 Minutes
• Total Time: 27 Minutes
• Yield: 16-18 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

A Christmas cookie essential, these delightful Soft Ginger Crinkle Cookies have a light, pillowy texture and brimming with bold, ginger flavor.

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Ingredients

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Dry Ingredients:

• 1 ½ cups + 2 Tablespoons almond flour
• 1 Tablespoon baking powder
• ¼ teaspoons baking soda
• 1 Tablespoon cornstarch (or arrowroot powder)
• 2 ½ teaspoons ginger powder
• ¼ teaspoon cinnamon *
• ¼ teaspoon sea salt *

Wet Ingredients:

• ½ cup [raw] cashew butter *
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla

Optional Topping Ingredients:

• Whole Food Plant Based Powdered Sugar

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
2. Line a baking sheet with a silicone mat (or parchment paper).
3. Place all the other Dry Ingredients into a bowl, whisk to combine.
4. Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required). Everything will come to a big ball of dough.
5. Take 2 tablespoons (or one medium cookie scoop) of cookie dough and roll it in your hands to form a ball, then while still in your hands, very slightly flatten into a thick disk and place the ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform.  Continue until you have rolled all the dough into balls and placed on the baking sheet.  Keep them approx. 3 inches apart as they do spread.
6. Place into a preheated 350 F oven (center rack) and bake for 12 to 13 minutes until the cookies are set and the bottoms are golden brown.
7. After 12 to 13 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 2 minutes to firm up, then transfer to a wire cooling rack.
8. Allow to cool and enjoy. If desired, allow to cool and sprinkle Whole Food Plant Based Powdered Sugar over top.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 16 to 18

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