Vegan Gingersnaps
Perfect vegan gingersnaps should be soft, yet snappy, filled with a cinnamon ginger flavor, and packed full of sweetness. If that’s what you’re looking for, then this recipe will meet your desires!
History of Vegan Gingersnaps
If you want to find out more about the history of title, here is where I found my information!
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Ingredients & Substitutes
DRY:
- 1 1/4 c. (135g) Tapioca or oat flour
- 1 1/2 c. All purpose gf flour, we like using namaste or bobs red mill
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. dried ground ginger
- 1/2 tsp. ground cloves
WET:
- 3/4 c. vegan butter softened (170 g / 6 oz.)
- 1 c. light brown sugar packed (216 g)
- 1/4 c. molasses (56 g)
For the plant-based egg:
- 1 tsp oil
- 2 TB water
- 1 TB baking powder
Topping:
- 1/3 c. granulated sugar for rolling(77 g)
How to Make Vegan Gingersnaps
Preheat oven to 375.
Thoroughly mix dry ingredients, then incorporate all wet ingredients till a wet dough forms.
Make 34-36 balls of dough (about 1.5TB of dough per cookie), and roll them in sugar.
Then, place them 3 inches apart on a baking sheet lined with parchment paper. Bake 7-8 mins or till the cookie just begins to look flat.
Let sit in baking sheet 5 mins and transfer to cooling rack to finish cooling. Refrigerate in an airtight container for up to 3 weeks, or freezer for 3 months.
Other Favorite Allergy Friendly Cookie Recipes
Soft Vegan Gingersnaps (Gluten, Soy, Nut Free)
A perfect vegan gingersnap should be soft, yet snappy, filled with a cinnamon ginger flavor, and packed full of sweetness. If that’s what you’re looking for, then this recipe will meet your desires!
- Total Time: 16 minutes
- Yield: 36 (1.5 TB sized cookies) 1x
Ingredients
DRY:
- 1 1/4 c. (135g) Tapioca or oat flour
- 1 1/2 c. All purpose gf flour, we like using namaste or bobs red mill
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. dried ground ginger
- 1/2 tsp. ground cloves
WET:
- 3/4 c. vegan butter softened (170 g / 6 oz.)
- 1 c. light brown sugar packed (216 g)
- 1/4 c. molasses (56 g)
For the plant-based egg:
- 1 tsp oil
- 2 TB water
- 1 TB baking powder
Topping:
- 1/3 c. granulated sugar for rolling(77 g)
Instructions
- Preheat oven to 375.
- Thoroughly mix dry ingredients, then incorporate all wet ingredients till a wet dough forms.
- Make 34-36 balls of dough (about 1.5TB of dough per cookie), and roll them in sugar.
- Then, place them 3 inches apart on a baking sheet lined with parchment paper. Bake 7-8 mins or till the cookie just begins to look flat.
- Let sit in baking sheet 5 mins and transfer to cooling rack to finish cooling. Refrigerate in an airtight container for up to 3 weeks, or freezer for 3 months.
- Prep Time: 8
- Cook Time: 8