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These Soft and Chewy Vegan Ginger Snaps are a wondrous treat to enjoy especially during the holiday season. This is due to their sparkling snow-like sugar exterior and blast of ginger and cinnamon-y sweetness you get with each bite.
If you’re a fan of ginger snaps (aka: ginger cookies) especially the super soft and chewy type, then boy – do I have a recipe for you! Jeff and I both agree that these cookies go splendidly with a hot cup of coffee or tea, and their large size certainly adds to the fun, too!
Why This Recipe Works
- These cookies have a classic festive combination of ginger, cinnamon, and clove that you know and love. I roll the cookie dough in granulated sugar before baking, so each bite is the perfect balance of sweetness and warming spices.
- My tried-and-true steps create the ideal ginger snap cookie texture – soft, chewy, and melt-in-your-mouth.
- While most cookies fit in the palm of your hand, these are quite a bit larger… So each one really feels like you are enjoying a significantly special treat.
- Bonus: This recipe for vegan ginger snaps is super easy to make gluten free!
Honestly, if you bake just one batch of cookies during the holiday season, consider baking these cookies – (and that’s coming from a dedicated chocolate chip cookie lover!) They are just the perfect cookie to enjoy during the most celebrated time of year.
How To Make Soft and Chewy Vegan Ginger Snaps
- First, preheat your oven to 375°F/190°C. Then, line two baking sheets with parchment paper. (FYI – if you have nonstick baking sheets, the parchment paper is optional! I like using it because it makes clean up a cinch.)
- Combine the ground flaxseed and water in a small bowl and set aside.
- In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
- Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
- Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
- Pour the granulated sugar into a bowl or on a plate and set aside. Then form 16 golf ball–sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat.
Return the coated cookie dough balls to the baking sheet. Make sure they’re at least 3 inches (8 cms) apart from one another, as they will spread.
- Bake the cookies one sheet at a time on the top rack in your preheated oven for 9–10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake.
Allow the ginger snaps to cool on the baking sheets for 3–5 minutes before transferring to a cooling rack.
Note: If your oven tends to run cooler, you likely want to to bake them for 11 minutes. However, if your oven runs hot, bake the cookies for just 9 minutes.
At this point, your home will be filled with the glorious scent of ginger and cinnamon…. yum….
I hope you love these soft and chewy ginger snap cookies as much as we do!!
Looking For More Vegan Cookie Recipes? Then You Have To Try My:
- Peppermint Brownie Chocolate Chunk Cookies
- 4-Ingredient Soft Peanut Butter Cookies (one of my all-time most popular recipes!)
- My Funfetti Chocolate Chunk Cookies
- Peanut’s Bake Shop Cookie Kits
Recipe Tips and Variations
- I line my baking sheets with parchment paper. You can find flat parchment sheets HERE.
- Bake your cookies for 9-10 minutes only! Overcooked gingersnaps are not tasty.
- For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free as well. Bob’s Red Mill Gluten Free All Purpose Flour is by far my favorite gluten free flour for this recipe, if you’re aiming to bake gluten free. No xanthan gum needed.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Soft and Chewy Vegan Ginger Snaps (Gluten Free Option)
Ingredients
FLAX EGG:
- 1 Tbsp. ground flaxseed
- 3 Tbsp. water
DRY:
- 1 1/4 c. oat flour
- 1 1/2 c. all-purpose flour -OR- Bob's Red Mill gluten-free all-purpose Flour (for gluten-free cookies)
- 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
- 1 c. light brown sugar packed
- 1/4 c. molasses (56 g)
IN ADDITION:
- 1/3 c. granulated sugar for rolling (77 g)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, preheat your oven to 375°F/190°C. Then, line two baking sheets with parchment paper. (FYI – if you have nonstick baking sheets, the parchment paper is optional! I like using it because it makes clean up a cinch.)
- Combine the ground flaxseed and water in a small bowl and set aside.
- In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
- Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
- Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
- Pour the granulated sugar into a bowl or on a plate and set aside. Then form 16 golf ball–sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches (8 cm) apart from one another, as they will spread.
- Bake the cookies one sheet at a time on the top rack in your preheated oven for 9–10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake.Allow the ginger snaps to cool on the baking sheets for 3–5 minutes before transferring to a cooling rack.
Video
Pro Tips From Audrey
- You can find flat parchment sheets HERE
- Bake your cookies for 9-10 minutes only! Overcooked gingersnaps are not tasty.
- For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free as well. Bob’s Red Mill Gluten Free All Purpose Flour is by far my favorite gluten free flour if you’re aiming to bake gluten free.
Nutrition Information
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