These vegan ginger cookies with mango banana soft serve are the perfect warm weather treat! You’ll love the crisp, warmly spiced vegan ginger crinkle cookies contrasting with the creamy mango banana soft serve.

I told you that there would be lots of warm weather treats coming your way! Hope you don’t mind. These vegan ginger cookies are a new favourite in our house. When I first made them, I wasn’t sure how they would turn out. I used my chocolate chip pecan cranberry cookie recipe as a guide, but made a couple of tweaks to turn them into gingersnaps. In place of the maple syrup, I used molasses, and I of course omitted the chocolate, pecans, and cranberries.

Wanting to give them a summery flair, I decided to turn them “ice cream” sandwiches with mango banana soft serve in the middle. Being the genius that I am (I am being facetious), I didn’t account for how truly soft that soft serve can become while trying to stack and photograph two cookie ice cream sandwiches. Needless to say, it was all that I could do to whip out my iPhone to snap a couple of ho-hum photos before soft serve melted too much. This is why the photos accompanying this post a little bit off-brand. You’ll just have to trust me when I tell you how delicious this recipe is!

Note to you all: If you want to enjoy these as soft serve ice cream sandwiches, you’ll need to let your soft serve firm up in the freezer for a good long time before assembling the sandwiches! Otherwise, you can simply make the cookies and enjoy them as is or with the soft serve on the side.

There’s something truly wonderful about the combination of mango and ginger, and I hope that you get a chance to make both the vegan cookies and the mango banana soft serve soon!

vegan ginger cookie ingredients

For these cookies, you will need ground flax, coconut oil, almond butter or sunflower seed butter, cane sugar, brown sugar, molasses, vanilla extract, light spelt flour, baking soda, baking powder, sea salt, ginger cinnamon, nutmeg, and cloves, as well as cane sugar for rolling the cookies in.

mango banana soft serve ingredients

For the mango banana soft serve, you will need two frozen bananas and a cup of frozen mango.

the method

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Start by making the cookies. In a large bowl, whisk together the ground flax and water. Wait a couple of minutes, until it thickens. Next, add the softened coconut oil, nut or seed butter, cane sugar, brown sugar, molasses, and vanilla. Whisk to combine.

In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and stir to combine. The dough will be quite soft, but not sticky, and you should be able to roll it into balls without it sticking to your hands. If the dough seems too sticky, add a couple more tablespoons of light spelt flour.

Place some cane sugar in a bowl. Roll the dough into golf ball-sized balls and then roll each one in the sugar, turning to evenly coat. Place each ball on the prepared baking sheets, leaving some space in between each one so that the cookies can spread out. Do not flatten; they spread out on their own as they bake.

Bake the cookies for 10-11 minutes and let them sit on the baking sheet for a few minutes to firm up before carefully removing them from the pans using a metal spatula and transferring to a wire rack to finish cooling.

To make the mango banana soft serve, place the bananas and mango in a food processor fitted with the ‘S’ blade. Process until smooth, pausing to scrape down the sides of the bowl as needed. Transfer into an airtight container and place in the freezer to firm up.

Enjoy a scoop of soft serve alongside the cookies, or make ice cream sandwiches once you’ve let the soft serve firm up in the freezer for awhile.

more cold treats for warm weather

Finally, I hope that you love these vegan ginger cookies with mango banana soft serve! If you make this recipe, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!

Vegan Ginger Cookies + Mango Banana Soft Serve

Author: Allison
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 16-20 cookies 1x
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Vegan Ginger Cookies

1 tablespoon ground flax mixed with 2.5 tablespoons water
¼ cup virgin coconut oil, softened
¼ cup almond butter or sunflower seed butter
¼ cup cane sugar
¼ cup lightly packed brown sugar
2 tablespoons blackstrap molasses
1 teaspoon vanilla extract
1 cup light spelt flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Cane sugar, for rolling

Mango Banana Soft Serve

2 large frozen bananas (peeled before freezing), roughly chopped
1 cup diced, peeled frozen mango

Instructions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Start by making the cookies. In a large bowl, whisk together the ground flax and water. Wait a couple of minutes, until it thickens. Next, add the softened coconut oil, nut or seed butter, cane sugar, brown sugar, molasses, and vanilla. Whisk to combine.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and stir to combine. The dough will be quite soft, but not sticky, and you should be able to roll it into balls without it sticking to your hands. If the dough seems too sticky, add a couple more tablespoons of light spelt flour.
Place some cane sugar in a bowl. Roll the dough into golf ball-sized balls and then roll each one in the sugar, turning to evenly coat. Place each ball on the prepared baking sheets, leaving some space in between each one so that the cookies can spread out. Do not flatten; they spread out on their own as they bake.
Bake the cookies for 10-11 minutes and let them sit on the baking sheet for a few minutes to firm up before carefully removing them from the pans using a metal spatula and transferring to a wire rack to finish cooling.
To make the mango banana soft serve, place the bananas and mango in a food processor fitted with the ‘S’ blade. Process until smooth, pausing to scrape down the sides of the bowl as needed. Transfer into an airtight container and place in the freezer to firm up.
Enjoy a scoop of soft serve alongside the cookies, or make ice cream sandwiches once you’ve let the soft serve firm up in the freezer for awhile.

Category: Dessert

Keywords: vegan ginger cookie ice cream sandwiches