Looking for a simple homemade refined sugar-free vegan ginger biscuits recipe? This healthy ginger biscuits recipe is perfect to enjoy any time of year and is packed with wholesome ingredients, only using natural sweeteners.
Jump to RecipeI could honestly eat these ginger biscuits all day every day. There’s something so satisfying about eating a crunchy biscuit. Even over chocolate or cake!
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However, since going vegan last year, I’ve struggled to find vegan snacks that aren’t filled with refined sugar and dairy. So, I’ve been on the hunt to create the perfect vegan, refined sugar-free, dairy-free ginger biscuits recipe.
You could even use this original recipe to make gingerbread men closer to Christmas to enjoy throughout the holiday season. All you’d need to do is get yourself a gingerbread cookie cutter – and the rest is the same.
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Although i do love a gooey cookie, especially a chocolate chip cookie. I also love a ginger biscuit that’s snappy and crunchy. Perfect for dipping in to a tea or coffee.
However, most of the recipes I found ended up being more cake-like than a proper crunchy biscuit. That is until i made this recipe while playing around with ingredients – total game changer! If you too like a ginger snap kinda biscuit or gingernut biscuits, you’ll love these.
The Health Benefits Of Ginger
There are actually a number of reasons why having ginger in your diet is a good thing.
Fresh ginger actually contains many medicinal benefits as it’s filled with antioxidant and anti-inflammatory properties. It can help to aid digestion, reduce nausea, and help fight off viruses such as the flu and the common cold. Partly why it’s so popular in the cold, winter months.
However, for this recipe, it will be easier for you to use ground ginger than fresh ginger – although both will work.
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Another health benefit of ginger is aiding the relief of morning sickness in pregnant women – or nausea in general. Nibble on one of these biscuits and you might feel so much better.
Then there’s also the fact it has been linked to fat loss in a number of studies. Ginger can help to regulate blood sugar levels. Studies have shown that people who consume ginger on a regular basis saw a consistent decrease in their weight over time.
Recipe Notes
- If you like your homemade ginger biscuits to be crunchy, try adding in a teaspoon of cornstarch. This will give them that extra crumbly texture, without compromising on taste.
- Also, the thinner you can get them, the snappier they will be.
- Another thing to note is you want to handle the dough as little as possible. The more you work it, the tougher the biscuits will become.
- One tip when it comes to the baking sheets is to scrunch it up first. This way it will stay in place better while you’re trying to lay out your ginger nut biscuits.
- Make sure you leave them on a cooling rack to cool completely at room temperature before eating. This will make sure they’re extra crunchy.
- This recipe does make quite a large batch, so you’ll either need a large baking tray, or lots of smaller ones.
These refined sugar-free ginger biscuits are perfect if you’re trying to eat a little bit healthier and cut down on the amount of refined sugar you have in your diet. By adding coconut sugar, you’ll be making them a healthier snack, as well as giving these biscuits a flavour injection. The coconut sugar provides this recipe with a slight hint of warm caramel.
Store in an airtight container and they should last you up to 2 weeks.
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How To Make The Healthy Ginger Biscuits Recipe
This is just the basic recipe, so if you wanted to make it your own you can. For example, you might want to add in some chocolate chips, or perhaps give them a chocolate topping.
Both would be very simple to do and could take them to a new level. All you would need to do is chop up the chocolate into tiny pieces and add them to the dough before rolling. The smaller the chunks, the easier it will be to roll them out on the baking paper. Gingerbread cookies you can eat guilt free!
The great thing about this ginger cookie recipe is that you don’t need to faff around trying to make a flax egg, as you do with so many vegan recipes. Plus, you get to throw it all into one bowl and no food processor is needed so there’s less washing-up to do.
We’d love to know if you liked making this healthy ginger biscuits recipe.
Vegan, Refined Sugar Free, Dairy Free Ginger Biscuits
Ingredients
- 240 Grams Plain Flour
- 100 Grams Coconut Sugar
- 40 Grams Coconut Oil
- 4 Tbsp Almond Milk
- 80 Grams Maple Syrup
- 1 Tbsp Ginger Powder
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Nutmeg
- 1 Tsp Cinnamon
Instructions
- Preheat the oven to 180 degrees Fan (gas mark 4).
- Put all of the dry ingredients into a large bowl and mix until combined.
- Then to the flour mixture, add in the wet ingredients and mix until a dough forms.
- Put the dough in the fridge in an air-tight container for at least 30 minutes.
- With a rolling pin, roll out the dough ball on a lightly floured surface quite thinly.
- Once you have the right thickness, cut out your ginger biscuits to the size and shape you want, and place them on a piece of flour-dusted parchment paper. This makes them easier to manoeuvre and less likely to tear.
- Bake for 10 minutes. (12 minutes if you like a really hard biscuit)
- Leave on a wire rack to cool completely.
These delicious treats are great for the whole family and are ideal to go into a lunch box for snack time. All you’d need to do is wrap them in cling film to ensure they stay fresh.
If you made this recipe without the chocolate chips, next time, try adding in the chocolate, it’s such a game changer!
Hi there!
I’m planning on making these for my mum, as she’s got quite bad nausea due to her cancer treatment. I just wanted to ask whether the dough is suitable to freeze? I thought she could then just pop a few in the oven as and when she needs them.
Thanks!
Hi Sharmaine. I’m so sorry to hear that. I do hope she is doing OK. I haven’t tried freezing the dough myself but it should be fine to do so. Maybe roll the dough out into biscuit shapes and then freeze it so she can pop them straight into the oven – the dough won’t form biscuit shapes if it’s in a ball.
Soooo tasty. I left them in a minute longer to get them extra crunchy. Fab with a cuppa.
Thank you so much Jenna! So glad you liked them.