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Soft and Chewy Vegan Ginger Snaps (Gluten Free, too!)

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5 from 2 votes

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! These Soft and Chewy Vegan Ginger Snap cookies 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.

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!

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.

Looking for other amazing cookie recipes, all incredibly vegan and gluten free?

Check out my:

This is how you make Soft and Chewy Ginger Snaps:

1. First, preheat your oven to 375º.  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.)

2. Combine the ground flaxseed and water in a small bowl and set aside.

3. In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.

4. 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.

5. 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.

6. Pour the granulated sugar into a bowl 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 apart from one another, as they will spread.

7.  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 cookies to cool on the baking sheets for 3–5 minutes before transferring to a cooling rack. Note: If your oven tends to run cooler, this would be the one exception for baking them for 11 minutes. On the other hand, if your oven runs hot, bake 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 cookies as much as we do!!

 

If you try this cookie recipe, please let me know what you think by leaving a comment and star rating in the comments below! Your feedback is very helpful to me as well as others. Thanks in advance!

 

Vegan and Gluten-Free Ginger Snaps

Soft and Chewy Vegan Ginger Snaps (GF option, too!)

These ginger snaps are a wondrous treat to enjoy especially during the holiday season. They are soft, chewy, sparkly and loaded with warming spices - YUM!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cookies, Vegan Desserts, Vegan Ginger Snaps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 cookies

Ingredients

FLAX EGG:

DRY:

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)

IN ADDITION:

  • 1/3 c. granulated sugar for rolling (77 g)

Instructions

  • First, preheat your oven to 375º.  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 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 apart from one another, as they will spread.

Video

Notes

  • You can find flat parchment sheets HERE
  • Bake your cookies for 10 minutes only! Overcooked gingersnaps are not tasty.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Molly

5 stars
Just baked these for a friend having cravings. Hoping the ginger will help her morning sickness. I used dark brown sugar, dark molasses and did use real butter but got results as good as your original. Thank you!

Reply

Audrey Dunham

So happy to hear this! Thanks for taking the time to comment.

Reply

Mike

Heard you guys on the Exam Room podcast. Is there any way to replace the vegan butter in this recipe?

Reply

Audrey Dunham

Hi Mike, you can try mashed avocado as a 1:1 replacement, but I will say I haven’t tried it! If you do, please let me know what you think. Hope you love the cookies! They are an extra special treat.

Reply

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