Vegan Gingersnap Cookie Recipe Easy and Delicious Treats

There’s something irresistibly comforting about the smell of warm spices filling your kitchen, especially when it comes from a batch of freshly baked gingersnap cookies. These vegan gingersnap cookies bring all the classic flavors you love—warm ginger, cinnamon, and a hint of molasses—but without any animal products.

Whether you’re vegan, have dietary restrictions, or simply want to enjoy a plant-based treat, this recipe is for you. Perfectly crisp on the edges with a chewy center, these cookies are easy to make and delightfully flavorful.

Plus, they’re a fantastic holiday treat or a cozy snack with your favorite cup of tea or coffee. Let’s dive into this delicious, cruelty-free twist on a beloved classic!

Why You’ll Love This Recipe

This vegan gingersnap cookie recipe is not only simple to prepare but also uses wholesome, accessible ingredients. It’s free from eggs and dairy, yet still yields cookies with a perfect texture—crisp, chewy, and bursting with spicy goodness.

The use of molasses and ginger gives these cookies their signature deep flavor while the coconut oil keeps them moist without heaviness.

Additionally, this recipe is versatile. You can easily adjust the spices to make it your own or add mix-ins like chopped nuts or vegan chocolate chips.

It’s also an excellent recipe for beginners wanting to explore vegan baking. If you love this, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try our Vegan Bread Machine Recipe for Soft, Delicious Loaves for more plant-based baking inspiration.

Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ⅓ cup coconut oil, melted
• ½ cup organic cane sugar
• ¼ cup molasses (unsulfured)
• ¼ cup unsweetened applesauce (acts as an egg replacer)
• 1 tsp vanilla extract
• Extra sugar for rolling (optional)

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk or electric mixer
• Spoon or spatula for mixing
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Small bowl for rolling sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, combine the melted coconut oil, sugar, molasses, applesauce, and vanilla extract. Mix well until smooth and creamy.
4. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
5. If desired, pour some extra sugar into a small bowl. Using a tablespoon, scoop dough and roll each ball in sugar for a sparkly, crunchy coating.
6. Place the dough balls about 2 inches apart on the prepared baking sheet. Gently flatten each ball with the bottom of a glass or your fingers to about ¼ inch thickness.
7. Bake for 10-12 minutes or until the edges are crisp and the centers look set but slightly soft.
8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy your delicious vegan gingersnap cookies with a warm beverage or pack them as a sweet snack for later!

Tips & Variations

For crispier cookies, bake a minute or two longer, keeping a close eye to prevent burning.

If you prefer a chewier cookie, slightly underbake by removing them from the oven when the centers still look soft. They will firm up as they cool.

You can also experiment with adding a pinch of black pepper or cardamom for an extra spicy kick.

For a nutty twist, fold in ½ cup chopped walnuts or pecans before baking. If you love chocolate, vegan chocolate chips or chunks are a fabulous addition.

Feel free to swap out the molasses for maple syrup, though the flavor will be lighter.

Looking for more vegan dessert inspiration? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a savory contrast or explore Vegan Halloween Dessert Recipes That Will Wow Your Guests for festive treats.

Nutrition Facts

Serving Suggestions

These vegan gingersnap cookies are perfect for any occasion. Serve them alongside a steaming cup of chai tea or your favorite coffee for a mid-afternoon pick-me-up.

They also make a wonderful holiday gift—package a batch in a pretty tin or jar for friends and family.

For a fun dessert, crumble the cookies over dairy-free vanilla ice cream or layer them in a parfait with coconut whipped cream and fresh fruit. They also pair beautifully with a warm bowl of vegan pumpkin or butternut squash soup, making a cozy fall meal.

For more wholesome vegan meal ideas, explore our collection of Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Conclusion

Incorporating plant-based ingredients into your baking doesn’t mean sacrificing flavor or texture, and this vegan gingersnap cookie recipe is a testament to that. With simple, pantry-friendly ingredients and straightforward steps, you can create a batch of cookies that are both nostalgic and nourishing.

These cookies offer the perfect balance of spice and sweetness, ideal for sharing with loved ones or enjoying solo. Plus, the versatility of this recipe lets you customize it to fit your personal taste preferences or dietary needs.

Whether you’re new to vegan baking or a seasoned pro, this recipe is a delightful addition to your repertoire. Don’t forget to explore other delicious vegan recipes like our Vegetarian Swiss Chard Recipes for Healthy Meals to keep your kitchen vibrant and your meals exciting.

Happy baking and enjoy every bite!

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