Soft and Chewy Vegan Ginger Snaps (Gluten Free Option)
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!
Servings: 16 cookies
Calories: 98kcal
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)
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
Notes
- 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
Calories: 98kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 2g