Vegan Ginger Snaps Recipe That’s Easy and Delicious

Ginger snaps are a classic cookie favorite that perfectly balance spicy warmth with sweet crunch. If you’re looking for a vegan twist on this timeless treat, you’re in the right place!

This vegan ginger snaps recipe yields irresistibly crisp cookies with a deep ginger flavor, a touch of molasses, and just the right amount of sweetness—all without any animal products. Whether you’re vegan, allergic to eggs or dairy, or simply looking to try something new, these ginger snaps will quickly become a staple in your cookie jar.

Not only are these cookies delicious, but they’re also easy to make with simple pantry ingredients. From the first bite, you’ll notice the rich spiciness of ginger and cinnamon mingling beautifully, while the chewy centers give way to a satisfying snap.

Perfect for holiday gift-giving, cozy afternoons with tea, or any time you crave a flavorful snack, this recipe is sure to delight both vegans and non-vegans alike.

Why You’ll Love This Recipe

This vegan ginger snaps recipe is a winner for many reasons. First, it’s incredibly easy to prepare—no complicated techniques or hard-to-find ingredients.

The dough comes together quickly, and the cookies bake to perfection in just minutes. The use of molasses and fresh ginger creates an authentic, robust flavor that rivals traditional recipes.

Additionally, these cookies are crisp on the outside and slightly chewy inside, giving the perfect texture contrast. They’re also dairy-free, egg-free, and made with plant-based ingredients, making them suitable for a wide range of dietary preferences and restrictions.

Plus, once baked, they store well, so you can enjoy them over several days or share with friends and family.

If you enjoy experimenting with flavors, this recipe is easily customizable with add-ins like orange zest or chopped nuts. For more vegan baking inspiration, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup coconut oil, melted (or vegan butter)
• ¾ cup brown sugar, packed
• ¼ cup molasses (unsulphured)
• ¼ cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• ½ cup granulated sugar (for rolling)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk
• Electric mixer or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Small bowl (for rolling sugar)
• Spoon or cookie scoop

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, whisk together the melted coconut oil and brown sugar until well combined and slightly fluffy.
4. Add the molasses, almond milk, and vanilla extract to the wet mixture. Stir until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing with an electric mixer or wooden spoon until a soft dough forms.
6. Place the granulated sugar in a small bowl. Using a tablespoon or cookie scoop, scoop out dough balls about 1 inch in diameter.
7. Roll each dough ball in the granulated sugar to coat thoroughly, then place on the prepared baking sheets about 2 inches apart to allow spreading.
8. Bake for 10-12 minutes, or until the edges are firm and the tops are crackly. The centers may look slightly soft but will firm up as they cool.
9. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
10. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Tips & Variations

For extra zing, add 1 teaspoon of freshly grated ginger to the dough. If you prefer a softer cookie, reduce baking time by a minute or two.

To make gluten-free ginger snaps, substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum or a similar binder.

If you want to add a bit of texture, mix in ½ cup of chopped crystallized ginger or chopped walnuts. For a citrusy twist, incorporate 1 tablespoon of orange zest into the dough.

Don’t hesitate to experiment and make this recipe your own!

Nutrition Facts

Serving Suggestions

These vegan ginger snaps are perfect on their own with a cup of tea or coffee. For an indulgent treat, try sandwiching them with vegan cream cheese frosting or almond butter.

Crumble them over dairy-free vanilla ice cream for a delightful dessert topping.

They are also wonderful as part of a holiday cookie platter or packaged in a festive tin as a thoughtful gift. Looking for more vegan dessert ideas?

Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a savory complement or explore Vegan Fruit Dip Recipe: Easy, Creamy & Delicious Ideas for a fresh, sweet pairing.

Conclusion

This vegan ginger snaps recipe is a delightful addition to your baking repertoire, offering a wholesome, plant-based version of a beloved classic. With minimal ingredients, straightforward preparation, and a flavor profile that warms the soul, these cookies are sure to impress your family and friends.

Whether you’re baking for special occasions or simply craving a cozy snack, these ginger snaps deliver that perfect balance of spice and sweetness without compromising on texture or taste. Don’t be afraid to personalize the recipe with your favorite add-ins or flavor twists for an even more unique experience.

Happy baking!

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