These vegan gingersnap cookies are easy to make and 100% vegan. They are crispy and crunchy with ginger flavor – perfect for holidays.
I am a big fan of ginger cookies, especially during the Christmas season. The spiced cookies go great with morning coffee and complement the holiday theme.
Gingersnap cookies, as opposed to regular ginger cookies, are more crunchy and snap into two when you take a bite. So, it’s a bit different from soft and chewy cookies.
These vegan cookies are irresistible with different flavors like brown sugar, ginger, cinnamon, and nutmeg. The best thing about this recipe is that these cookies are easy to make, and they don’t require various mixing bowls or an electric mixer.
Tips for Making the Best Gingersnap cookies
- Vegan Butter. It makes the cookies soft. You can also use coconut oil (solid) as well, but I have not tried it myself, but other readers have used it according to the feedback.
- Molasses. For these cookies, we need unsulphured molasses. If you cannot get molasses, you can substitute it with something like maple syrup, but you will lose the richness of flavor that you get from using molasses.
- Non-dairy milk. In this recipe, I have used soy milk. Only a few tablespoons of non-dairy milk are required to form the cookie dough. Make sure not to use more than required to form the dough.
- Once you roll the cookie dough into balls, flatten them with a fork. It will make sure the cookies are evenly baked and crunchy.
These cookies are vegan, but if you want gluten-free cookies, then you can use gluten-free flour in place of regular flour. You can try gluten-free cassava flour cookies.
Try Other Recipes
- Air fryer banana fritters
- Gluten-free rye bread
- Gluten-free Strawberry muffins
- Banana carrot muffins
- Magnolia bakery carrot cake
Vegan Gingersnap Cookies Recipe
These cookies are crunchy, and filled with spices and ginger which complement the holiday spirits.
- 1/4 cup vegan butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup light brown sugar
- 1/4 cup unsulphured molasses
- 1/2 tsp vanilla extract
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 2-3 tsp non-dairy milk
- 1/4 cup granulated sugar, white (for topping)
- Preheat the oven to 180C and line a baking tray with parchment paper. Set aside, and prep the cookie dough.
- Add butter and brown sugar in a bowl and mix it together until creamy.
- Add vanilla extract and molasses to the butter and mix.
- Sift the dry ingredients into the wet ingredients. These include flour, baking soda, salt, cinnamon, salt, clove powder, and ground ginger.
- Mix the ingredients with a spoon or a spatula until crumbly.
- Now, add 2 tbsp of non-dairy milk to the mix and form a dough. If you still have crumbs, add another tbsp of milk, but only if you need it.
- Roll the dough into small balls and place them on a plate.
- In a small bowl, add granulated sugar. Roll the dough balls in the sugar and line them on the baking tray.
- Flatten the cookies with a fork.
- Bake in the oven for 12-15 minutes. If you like soft cookies, only bake them for 10 minutes. If you want crunchy cookies, a 12-minute bake is great.
- The cookies will be soft when they come out of the oven, so allow them to cool and they will firm up. Enjoy!
- Only add a little bit of milk, as we don’t want the dough to be too wet.
- Measure the flour correctly, otherwise, the cookies will not come out right.
- Make sure to use freshly grated ginger for these cookies, as it smells amazing.
- Instead of non-dairy milk, you can also use applesauce.
- You can store these cookies in the fridge for over a week. The dough can be frozen for up to 3 months.
Serving Size: 1 cookie
|Calories: 127kcal||Carbohydrates: 25g|
|Fat: 2.3g||Protein: 1.4g|
|Sugar: 15g||Sodium: 125mg|