Vegan Gingersnap Cookies that are also perfect for the holiday season.
I like that these cookies are so easy to make and are also tasty to eat!
Vegan Gingersnap Cookies
Vegan Gingersnap Cookies
This is the vegan version of the popular gingersnap cookie.
These cookies taste just like the regular version too!
Did you try my recipe for Vegan Meringue Cookies?
That Meringue cookie recipe is another great holiday season cookie idea.
Both this gingersnap cookie and that meringue cookie would be great to serve together at a holiday inspired gathering!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
You may be wondering are gingersnaps vegan.
Just like with any other recipe, the recipe is vegan as long as the ingredients that go into it are vegan. This means no added dairy ingredients that you may be use to seeing in a cookie recipe.
There are no dairy products added to this cookie recipe.
This is a cookie recipe that has no added eggs in it.
Also, instead of butter, we will use a vegan butter instead.
Have you ever wondered why are they called gingersnap cookies?
By the way, some folks call these ‘ginger snap’ as both spellings are okay to use.
The origin of the name ‘gingersnap’ has something to do with the translation of a Dutch term for ‘seizing quickly’.
Here is what makes a gingersnap cookie in terms of this recipe.
Gingersnap cookies are all about the fall-inspired ingredients that are added to it.
I am referring to ginger, cinnamon, nutmeg, and cloves in this recipe.
Vegan Gingersnap Cookies
Tips for making vegan gingersnap cookies recipe.
This recipe calls for using vegan butter which is softened to room temperature.
You can usually find a vegan butter in the refrigerator section of you local grocery store or find vegan butter alternatives online.
Here are some more great tips for you.
- This cookie dough does not need to be refrigerated to prevent over-spreading. However, you can still refrigerate the dough if you desire to.
- Gingersnap cookies are coated with sugar before baking. Feel free to use the sugar of your choice as I am using coconut sugar in this recipe.
- You can make these cookies extra large by using a larger scoop to scoop out your cookie dough. Or, you can make these into smaller cookies if desired too.
What does molasses do in baking?
Gingersnaps are the cookie that they are in part because of the molasses that is added to them. Molasses does more than add sugar to a recipe.
In this recipe, molasses adds to the flavor of the cookies.
Also, molasses helps these cookies get their darker color as adding moisture.
Using a lighter molasses can lead to a more sweet cookie.
How to store Gingersnap cookies.
These cookies should be stored in an airtight container.
If stored properly, they should keep for up to a week at room temperature.
By the way, while you are here you may also be interested in these ideas.
- Vegan Meringue Cookies.
- 4 Ingredient Date Balls.
- Avocado Chocolate Mousse (vegan)
- Chocolate Chip Cookies made with Olive Oil.
- Vegan Chocolate Chocolate Cookies.
- Homemade Vegan Chocolate Tofu Pie.
- Banana Nut and Oatmeal Cookies.
- Tasty Vegan Chocolate Chip Cookies.
- Chocolate Cake Made With Pumpkin.
- How to Follow the Mediterranean Diet.
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Vegan Gingersnap Cookies
About these vegan gingersnap cookies
These vegan gingersnap cookies have the same great flavor as the regular nonvegan kind.
This is because this recipe uses the ingredients that lend to the famous flavor of gingersnap cookies.
Since this is a vegan recipe, there are no added dairy products.
This recipe is made without adding eggs as the molasses should help to bind the ingredients.
You will however need vegan butter which is needed for the moisture in these cookies.
Ingredients needed to make these Vegan Gingersnap Cookies
Check the labels on all of your ingredients to assure that they are indeed vegan before using them in this recipe.
- Sugar or Coconut Sugar– ¼ cup for rolling cookies in before baking.
- All Purpose Flour– 1 ⅔ cups.
- Baking Soda– 1 teaspoon.
- Ground Ginger– 1 ½ teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Nutmeg– ½ teaspoon.
- Cloves– ½ teaspoon.
- Vegan Butter– ½ cup. Please make sure that your vegan butter measures 1:1 with regular butter and is at room temperature for use in this recipe.
- Brown Sugar– ⅔ cup.
- Molasses– ⅓ cup.
- Vanilla Extract– 1 teaspoon.
How to make vegan gingersnap cookies .
- Preheat your oven to 350, prep two baking sheets for nonstick (I use parchment paper) and place the rolling sugar into a shallow bowl.
- In a medium mixing bowl, use a fork or whisk to blend together the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
- Next, in a mixing bowl, beat together the vegan butter with the brown sugar until creamy. Then mix in the molasses and vanilla.
- Stir the dry ingredients from the first bowl into the mixing bowl along with the other ingredients and mix until just incorporated.
- Use a cookie scoop or tablespoon to scoop out the cookies. Roll each individual cookie into a ball and roll it into the sugar that you placed into the shallow bowl.
- Bake the cookies for 10-12 minutes or until the tops of the cookies begin to crack. Allow the cookies to cool for 15 minutes on a cooling rack before serving.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Gingersnap Cookies, a delicious vegan dessert based on the traditional holiday season cookie recipe made with molasses.
Vegan Gingersnap Cookies
Ingredients
- Sugar or Coconut Sugar– ¼ cup.
- All Purpose Flour– 1 ⅔ cups.
- Baking Soda– 1 teaspoon.
- Ground Ginger– 1 ½ teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Nutmeg– ½ teaspoon.
- Cloves- ½ teaspoon.
- Vegan Butter- ½ cup.
- Brown Sugar– ⅔ cup.
- Molasses– ⅓ cup.
- Vanilla Extract– 1 teaspoon.
Instructions
- Preheat your oven to 350, prep two baking sheets for nonstick (I use parchment paper) and place the rolling sugar into a shallow bowl.
- In a medium mixing bowl, use a fork or whisk to blend together the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
- Next, in a mixing bowl, beat together the vegan butter with the brown sugar until creamy. Then mix in the molasses and vanilla.
- Stir the dry ingredients from the first bowl into the mixing bowl along with the other ingredients and mix until just incorporated.
- Use a cookie scoop or tablespoon to scoop out the cookies. Roll each individual cookie into a ball and roll it into the sugar that you placed into the shallow bowl.
- Bake the cookies for 10-12 minutes or until the tops of the cookies begin to crack. Allow the cookies to cool for 15 minutes on a cooling rack before serving.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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