Healthy Vegan Ginger Cookies Recipe

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I’m about to walk you through a delightful twist on a cookie classic that’s not only mouth-watering but also healthy and vegan-friendly. I’m here to help you with a recipe inspired by the renowned Dr. Gundry’s Spicy Ginger Cookie, a treat that has earned its fame for its irresistible texture and rich, spicy flavor.

Ginger cookies are cherished across the globe, not just for their cozy warmth but also for their impressive array of health benefits, such as aiding digestion and reducing inflammation. I’ve also found that these cookies are close to the german ones that I had while travelling in Europe.

In my quest to ensure that everyone can relish this spicy delicacy, I chose to swap out and replace erythritol with Allulose, a plant-based sweetener that’s gaining popularity for its taste and health properties. By doing this, I’m making sure that the cookies are not just vegan but also friendlier to a wider range of dietary needs.

Let’s give credit where credit is due. The foundation of this vegan recipe hails from the original concoction by Dr. Gundry, found on the Gundry MD website called Dr. Gundry’s Spicy Ginger Cookie (Gluten-Free & Sugar-Free). The site itself is a goldmine for those seeking to elevate their health through diet, and Dr. Gundry’s gluten-free ginger cookie recipe is just one example of the nutritious yet delicious creations featured there.

Customizing Dr. Gundry’s Recipe for Vegan Preferences

I’m going to break down the original Dr. Gundry’s Spicy Ginger Cookie recipe bit by bit. Let’s start by focusing on what ingredients from the original recipe aren’t vegan-friendly. We’re talking about ingredients like butter and eggs that I’m also highly intolerant to. Don’t worry too much about these; there are plenty of plant-based alternatives that will do the trick.

Now, for swapping out the eggs, we’ve got options like flaxseed meal mixed with water which is my usual go-to egg replacement as it’s the healthiest. This gels up nicely and mimic the binding property that eggs provide. I call it a “Flax Egg” and you can see my recipe for that HERE. As for butter, coconut oil is a great substitute, giving those cookies a rich and satisfying texture. There’s also coconut ghee which is similar as well.

In my opinion, one of the most exciting changes is using Allulose instead of erythritol. Both are sugar alternatives, but Allulose has a similar sweetness to sugar when baking, giving that caramelized goodness without the calories. It’s a natural sweetener that doesn’t spike your blood sugar levels, making it an excellent choice for those watching their sugar intake and being lectin free.

Before we jump into the baking part, make sure you’ve got all your ingredients measured and ready. Once the oven is preheated, the magic happens fast, and you want to be prepared. Up next, in section 3, I’m going to lead you through the actual baking process, giving you all the insights you need to whip up delicious and healthy vegan ginger cookies.

Ingredients

• 1/4 cup coconut oil or coconut ghee
• 3/4 cup Allulose
• 1 flaxseed meal egg (Flax Egg)
• 2 cups blanched almond flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 heaped teaspoon baking soda
• 2 teaspoon ground ginger (I used heaped teasp for extra flavour)
• 1 teaspoon organic minced ginger (I used heaped teasp for extra flavour)
• 1/4 – 1/2 teaspoon nutmeg (depending how strong you want the spice)
• 1/4 – 1/2 teaspoon ground cloves (depending how strong you want it)
• 1/4 – 1/2 teaspoon ground cinnamon (depending how strong you want it)
• 1/4 – 1/2 teaspoon allspice (depending how strong you want it)

Method

1. Make the Flax Egg
2. Preheat oven to 350F or 180 – 200deg
3. Mix really well together the flour, salt, baking soda, ginger (fresh and dry), and all the spices.
4. In another bowl, mix well the coconut oil, flax egg, vanilla extract, and allulose. I use a beater for this until it goes a little colour and more fluffy.
5. Add wet ingredients to your dry ingredients and mix well until all combined.
6. Using a tablespoon, I scoop out a level tbsp of the mixture and roll in my hands and put on the baking tray. I do this until all the mixture is used.
7. I put them in the oven for about 10 minutes at 200deg and then reduce it to 180deg for 5 minutes. Keep an eye on them though, as long as they don’t burn.

Other Tips

Feel free to tweak the spices to match your preference or play with the baking time to get your ideal crunch as these are usually quite soft. Once you pull these aromatic cookies out of the oven, let them cool – this isn’t just about taste, it’s also about texture. I put mine on a rack until they’re completely cool before storing in a tin or jars.

I really hope that you not only enjoy the process of making these cookies but also savor every bite with the comfort of knowing they’re crafted to be as wholesome as they are tasty. And guess what? They are!

I’d love to hear your feedback; did the Allulose work out for you? How have you made the recipe your own? Leave your comments below, share your baking triumphs or your inventive twists. Let’s make this a deliciously collective experience!