clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
oatmeal cookies cooling on a rack with a cup of coffee

Vegan Oatmeal Ginger Cookies

  • Author: Mikyla
  • Prep Time: 35
  • Cook Time: 12
  • Total Time: 47 minutes
  • Yield: 12 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Diet: Vegan


These soft oatmeal ginger cookies are refined sugar-free, full of chewy ginger chunks, and the perfect dessert for fall! 



Oatmeal Ginger Cookies:

  • 2 tablespoons ground flax seeds
  • 4 tablespoons warm water
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashion oatmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/4 tsp dried ginger 
  • 1 cup brown butter
  • 2 tablespoon maple
  • 1 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 1 cup of sliced unsulferated uncrystallized ginger chunks

Vanilla Bean Frosting (optional):

  • 4 tablespoons vegan butter
  • 2 tablespoons plant-based shortening
  • 1/2 teaspoon vanilla bean paste
  • 1 cup powdered sugar



Oatmeal Ginger Cookie:

  1. First, start by browning the butter and allowing it to resolidify.*
  2. In a small bowl combine ground flax seeds with warm water and set aside for 5 minutes. 
  3. In a mixing bowl or electric mixer add resolidified brown butter, coconut sugar, maple, vanilla, and flax egg and stir together. 
  4. In a medium bowl combine flour, oatmeal, cinnamon, baking soda, salt, and dried ginger. Stir and then pour the flour mixture into the butter slowly while stirring. 
  5. Toss in ginger chunks and stir once more.
  6. Using a large cookie scoop, scoop out the dough on to a parchment-lined cookie sheet. Press the dough down slightly and then place it into the freezer for 15 minutes. 
  7. Preheat the oven to 350 degrees
  8. Removed the dough from the freezer and remove half of the cookie dough so there is ample space between each cookie. 
  9. Bake for 11-14 minutes or until edges are crispy and the center is still gooey and soft!
  10. Remove from the tray and place cookies on a cooling rack. Allow them to cool completely before frosting! 

Vanilla Bean Frosting (optional):

  1. Whip together butter, shortening, and vanilla. 
  2. Sift powdered sugar and mix into the butter. 
  3. Add a tiny bit of water if needed!
  4. Place frosting into a piping bag and drizzle across the cookies. 
  5. Enjoy! 



* When browning butter ADD 2 tablespoons more than the recipe calls for! This will evaporate as you cook the butter and leave you with the right amount of butter. Place the butter in a pan on low heat and allow it to simmer. The butter will change from yellow to orange, to a golden color, and then a deep caramel color. When it reaches a caramel color, remove it from the heat, and transfer to a dish to cool. Allow the butter to resolidify before adding it to the recipe. 


  • Serving Size: 1 cookie
  • Calories: 210

Keywords: oatmeal, oatmeal cookie, ginger cookie, vegan cookie, cinnamon, fall, healthy cookie, refined sugar free, chewy cookies,