Best Vegan Gingersnap Recipe for Crispy, Spiced Cookies

There’s something irresistibly cozy about the warm, spicy aroma of gingersnap cookies baking in the oven. If you’re vegan and craving that nostalgic, melt-in-your-mouth ginger flavor, you’re in the right place.

This best vegan gingersnap recipe combines the perfect balance of crisp edges and chewy centers, infused with warming spices like ginger, cinnamon, and cloves. Plus, it’s completely free of dairy and eggs, making it suitable for everyone who follows a plant-based lifestyle or simply wants a healthier treat.

Whether you’re baking for the holidays, a cozy afternoon tea, or just to satisfy your sweet tooth, these gingersnaps deliver that classic punch of flavor with a compassionate twist. Get ready to fill your kitchen with the comforting scent of spices and enjoy a batch of delicious, vegan-friendly cookies that even the non-vegans will rave about!

Why You’ll Love This Recipe

This vegan gingersnap recipe is a true crowd-pleaser. It’s made with pantry staples, easy to prepare, and requires no fancy ingredients or equipment.

The cookies have that perfect crispy snap on the outside, with a tender, chewy inside that melts in your mouth. By using natural sweeteners and plant-based fats, this recipe keeps things wholesome without sacrificing flavor.

Key highlights include:

• A rich blend of traditional spices that awaken your senses
• Simple, natural ingredients that you likely already have
• Perfect texture balance between chewy and crunchy
• Completely vegan and allergy-friendly (no eggs, dairy, or refined sugars)
• Great for gifting or enjoying with a warm cup of tea or coffee

Ingredients

• 1/2 cup coconut oil (solid but scoopable)
• 3/4 cup brown sugar (packed, preferably coconut sugar or organic cane sugar)
• 1/4 cup molasses (for that deep, dark sweetness)
• 1/4 cup unsweetened applesauce (acts as an egg replacer)
• 1 3/4 cups all-purpose flour (can sub with whole wheat pastry flour for nuttier flavor)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Extra sugar for rolling (optional, for that classic crackly top)

Equipment

• Mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer (optional but helpful)
• Measuring cups and spoons
• Whisk and spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Small bowl for rolling sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the coconut oil and brown sugar until smooth and fluffy. If coconut oil is too hard, soften slightly but do not melt completely.
3. Mix in the molasses, applesauce, and vanilla extract until well combined. The mixture should look glossy and homogeneous.
4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or your mixer on low speed until a soft dough forms. Avoid overmixing.
6. Place some sugar in a small bowl for rolling. Using a tablespoon or cookie scoop, form dough balls and roll them in the sugar to coat the outside.
7. Arrange the dough balls on the baking sheets about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes or until the cookies are firm around the edges but still slightly soft in the center.
9. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
10. Enjoy warm or store in an airtight container for up to a week.

Tips & Variations

“For extra chewiness, slightly underbake the cookies and let them cool on the tray—they’ll firm up without losing that tender bite.”

• Spice it up: Add a pinch of black pepper or cardamom for a subtle warmth that complements the ginger beautifully.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend, but reduce baking soda slightly.
• Nutty twist: Fold in 1/4 cup chopped crystallized ginger or chopped walnuts for extra texture and flavor.
• Chocolate lovers: Dip half the cookie in melted vegan dark chocolate for an indulgent treat.
• Storage: Store cookies in an airtight container with a slice of bread to maintain softness longer.

Nutrition Facts

Serving Suggestions

These vegan gingersnaps are incredibly versatile. Serve them alongside a steaming cup of chai, coffee, or your favorite plant-based milk for a cozy afternoon snack.

They also pair wonderfully with vegan vanilla ice cream or a dollop of coconut whipped cream for a simple dessert.

For festive occasions, arrange the cookies on a decorated platter with dried fruits and nuts. You can even use them as a crunchy garnish crumbled over vegan pumpkin pie or enjoy them dunked in your favorite warm beverage.

If you’re looking to explore more delicious vegan treats, be sure to check out the Julie Marie Eats Recipes for more inspiration.

Conclusion

This vegan gingersnap recipe is a testament to how simple ingredients can create extraordinary flavors and textures without any animal products. It’s perfect for bakers of all skill levels, from beginners to seasoned pros, and it adapts well to various dietary needs and preferences.

By embracing plant-based substitutions like coconut oil and applesauce, these cookies remain moist, flavorful, and satisfying. Whether you’re baking for yourself, family, or friends, these gingersnaps will quickly become a favorite cookie in your repertoire.

For more delightful baking ideas, don’t miss the Magic Dough Recipe and the Marzipan Challah Recipe. Happy baking and enjoy every spicy, sweet bite!

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