Welcome to a delightful journey of flavor and warmth with our award-winning vegan ginger snaps cookie recipe. If you’re craving a perfectly spiced, crispy-on-the-outside and chewy-on-the-inside cookie that’s entirely plant-based, you’re in the right place.
These cookies balance the pungent zing of fresh ginger with a comforting blend of cinnamon and molasses, making every bite a cozy celebration of holiday spirit or any day you want a little sweetness with a kick.
Whether you’re vegan, allergic to dairy and eggs, or just looking for a delicious new cookie to impress friends and family, this recipe is a guaranteed crowd-pleaser.
Not only are these cookies easy to make, but they also feature wholesome ingredients that you can feel good about. Ready your apron and get ready to bake a batch of ginger snaps that will have everyone coming back for more—trust us, these cookies have taken home top honors for a reason!
Why You’ll Love This Recipe
This vegan ginger snaps recipe is a game changer for several reasons:
- Perfect texture: Crispy edges with a chewy center create a delightful mouthfeel.
- Vibrant flavor: Fresh ginger and molasses deliver a deep, spicy sweetness that’s irresistible.
- Simple ingredients: Made with pantry staples, it’s accessible for anyone to bake.
- Plant-based and allergy-friendly: No eggs or dairy, yet packed with flavor and moisture.
- Versatile: Great for holidays, gifts, or everyday treats.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup finely minced fresh ginger
- ¾ cup organic cane sugar
- ½ cup brown sugar, packed
- ½ cup coconut oil (solid but scoopable)
- ¼ cup unsulphured molasses
- ¼ cup unsweetened almond milk (or any plant milk)
- 1 teaspoon vanilla extract
- Extra sugar for rolling (about ¼ cup)
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Fine grater or knife for mincing fresh ginger
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Spoon or cookie scoop
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Whisk dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
- Prepare fresh ginger: Finely mince the fresh ginger. This adds a vibrant, zesty kick that dried ginger alone can’t provide.
- Cream sugars and coconut oil: In a separate bowl, beat the coconut oil, organic cane sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Stir in the molasses, almond milk, vanilla extract, and minced fresh ginger until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a firm dough forms. If the dough feels too sticky, chill it for 15 minutes.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in sugar for a sparkling finish.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers look set but still soft.
- Cool: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy: Serve once cooled or store in an airtight container for up to a week (if they last that long!).
Tips & Variations
“For an extra zing, try adding a pinch of freshly grated nutmeg or a dash of cayenne pepper for a warming heat.”
- Spice it up: Experiment with additional warm spices like nutmeg, cardamom, or allspice to personalize your ginger snaps.
- Molasses alternatives: Use blackstrap molasses for a richer flavor or maple syrup for a lighter sweetness.
- Gluten-free version: Substitute with a gluten-free flour blend and add 1 teaspoon of xanthan gum for structure.
- Make it festive: Add chopped crystallized ginger or vegan white chocolate chips to the dough for bursts of flavor and texture.
- Storage tip: Keep cookies in an airtight container with a slice of bread to maintain softness over several days.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 110 kcal |
| Fat | 5 g |
| Saturated Fat | 4 g (from coconut oil) |
| Carbohydrates | 16 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Sodium | 90 mg |
Serving Suggestions
These ginger snaps are incredibly versatile and pair beautifully with many drinks and desserts. Try them alongside a cup of your favorite vegan chai latte or hot cocoa for a cozy treat.
They also make a fantastic base for cookie sandwiches—fill two cookies with vegan vanilla or chocolate frosting for a decadent twist.
Looking for an exciting way to enjoy these cookies? Crumble them over vegan ice cream or use as a crunchy topping for fruit crisps.
If you want to spread the joy, package them in festive tins for gifts that your friends and family will adore.
Conclusion
Our award-winning vegan ginger snaps cookie recipe delivers a perfect harmony of spicy warmth and sweet satisfaction in every bite. Whether you’re a seasoned baker or a newcomer to vegan desserts, this recipe is a delightful way to bring people together with a treat that’s both timeless and inclusive.
The use of fresh ginger and molasses elevates these cookies far beyond ordinary, making them stand out at any holiday gathering or cozy afternoon tea.
We hope this recipe inspires you to bake with joy and share these delicious cookies with your loved ones. Don’t forget to check out other fantastic recipes on our site like Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe, Glazed Twist Donut Recipe, and Green Chile Cheese Bread Recipe for more culinary inspiration!
📖 Recipe Card: Award Winning Vegan Ginger Snaps Cookie Recipe
Description: Crispy on the edges and chewy in the center, these vegan ginger snaps are packed with warm spices and a perfect balance of sweetness. A delightful treat that's both allergy-friendly and irresistibly flavorful.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar, packed
- 1/4 cup molasses
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, mix melted coconut oil, brown sugar, molasses, applesauce, and vanilla.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into 1-inch balls and place on a baking sheet.
- Flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes until edges are crisp.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Nutrition: Calories: 110 | Protein: 1g | Fat: 5g | Carbs: 17g
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