vegan ginger cookies with passion icing

Vegan ginger cookies with passion fruit icing

These vegan ginger cookies are naturally flavoured and refined sugar free and they make a lovely festive treat that is just a little bit healthier.
Course Snack
Cuisine International
Keyword vegan ginger cookies
Prep Time 40 minutes
Total Time 50 minutes
Servings 30
Author Mandy Mazliah


  • 225 g plain flour
  • 75 g ground almonds
  • 100 g coconut oil melted
  • 75 g maple syrup
  • 1 tsp ground ginger increase this amount for more of a fiery flavour
  • 1 tbsp aquafaba the juice from a tin of chickpeas

For the icing (optional)

  • 100 g icing sugar sifted
  • 2 passion fruits
  • 1 tbsp water optional
Metric - US Customary


  1. Mix 225g plain flour, 75g ground almonds, 100g melted coconut oil, 75g maple syrup, 1 tsp ground ginger and 1 tbsp aquafaba together until you have a soft dough. Knead lightly then wrap in cling film and chill for 30 minutes to make it easier to work with.

  2. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with greaseproof paper.
  3. Lightly flour a work surface, roll out the dough to a thickness of around 5mm and cut into star shapes.
  4. Place on the baking tray and bake for 8-10 minutes until golden brown.
  5. Cool completely on a wire rack.

To make the icing

  1. Sift 100g icing sugar into a mixing bowl. Cut 2 passion fruits in half and scoop out the flesh and seeds. Place in a small sieve or tea strainer over a bowl and using the back of a tea spoon press the juice out. Add the juice to the icing and mix well. If it is too thick add a tiny bit of water.

  2. Spoon onto the cooled biscuits, or use a piping bag to decorate, then add edible glitter or sprinkles if desired.