If you’re craving a sweet yet spicy treat that’s completely plant-based, these vegan ginger snaps cookies are your new go-to recipe. Perfectly crispy on the edges with a slightly chewy center, these cookies bring the warm flavors of ginger, cinnamon, and molasses together in a delightful bite.
Whether you’re baking for a holiday, a cozy afternoon snack, or just because, these ginger snaps will impress vegans and non-vegans alike. Made without eggs or dairy, this recipe is both allergy-friendly and easy to whip up using simple pantry staples.
Plus, they fill your kitchen with the irresistible aroma of fresh spices, making baking an experience as enjoyable as eating the cookies themselves.
In this post, I’ll walk you through every step to make sure your vegan ginger snaps come out perfect every time. From mixing the ideal dough to baking tips and tasty variations, you’ll have everything you need to create a batch of these spicy-sweet treats.
Ready to fill your cookie jar? Let’s get started!
Why You’ll Love This Recipe
Vegan ginger snaps cookies combine the nostalgic charm of traditional gingerbread flavors with a modern, plant-based twist. Here’s why this recipe stands out:
- Simple ingredients: No complicated or hard-to-find components—just wholesome pantry staples.
- Plant-based and allergy-friendly: No eggs or dairy, making these cookies suitable for vegans and those with common allergies.
- Perfect texture: Crispy edges meet a slightly chewy center, a balance that’s hard to resist.
- Rich flavor: A blend of fresh ginger, cinnamon, and molasses creates a warm, spiced profile that’s both comforting and festive.
- Great for gifting: These cookies make wonderful homemade gifts during holidays or special occasions.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (100g) coconut sugar or brown sugar
- ½ cup (120ml) unsweetened applesauce (acts as egg replacer)
- ¼ cup (80ml) molasses
- ¼ cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract
- Optional: granulated sugar for rolling cookies before baking
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or fork
- Wooden spoon or spatula
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cooling rack
- Sifter (optional, for dry ingredients)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or a silicone mat.
- Mix the dry ingredients: In a large bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. If you don’t have a sifter, whisk them well to combine evenly.
- Combine the wet ingredients: In a separate bowl, whisk together the coconut sugar, applesauce, molasses, melted coconut oil, and vanilla extract until smooth.
- Form the dough: Slowly add the wet mixture to the dry ingredients, stirring gently with a wooden spoon or spatula until a soft, slightly sticky dough forms. Avoid overmixing to keep cookies tender.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into balls. If desired, roll each ball in granulated sugar to add a sparkling crunch on top.
- Arrange on baking sheet: Place the dough balls at least 2 inches apart, as they will spread slightly while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops crack slightly.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This ensures they firm up properly.
- Store: Keep leftover cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Tips & Variations
“For the best texture, don’t overbake! Ginger snaps should have firm edges but still be slightly soft in the middle when you remove them from the oven.”
- Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Spice it up: Add a pinch of black pepper or cardamom for an extra warming kick.
- Use maple syrup: Swap molasses for maple syrup for a milder sweetness and slightly different flavor.
- Orange zest: Add 1 teaspoon of fresh orange zest to the dough for a bright citrus note.
- Double the batch: These cookies freeze well, so double your recipe and keep some ready for whenever a craving hits.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 18g |
| Fat | 3.5g |
| Protein | 1g |
| Fiber | 1g |
| Sugar | 8g |
Serving Suggestions
These vegan ginger snaps are versatile and pair beautifully with many drinks and desserts. Try serving them with a warm cup of almond milk chai or vegan hot chocolate for a cozy treat.
They’re also wonderful crumbled over dairy-free vanilla ice cream or alongside a bowl of fresh fruit compote for a simple dessert.
For a festive touch, stack them in a clear jar tied with a ribbon as a thoughtful homemade gift. You can also use them as a base for vegan cookie crusts if you want to get creative with plant-based pies and cheesecakes.
Conclusion
Vegan ginger snaps cookies are a delightful way to enjoy classic holiday flavors without any animal products. This recipe offers a fuss-free approach to creating crisp, spiced cookies that everyone can enjoy, whether they follow a vegan lifestyle or just appreciate delicious baked goods.
The blend of ginger, cinnamon, and molasses creates a warm, comforting aroma that fills your kitchen, making baking a joyful experience.
With just a few simple ingredients and some easy steps, you’ll have a batch of irresistibly tasty cookies ready to share with friends and family. And if you love exploring vegan baking, be sure to check out other favorites like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
For savory inspiration, don’t miss the Peruvian Vegetable Recipes for Flavorful Healthy Meals.
Happy baking and enjoy every spicy, sweet bite of your homemade vegan ginger snaps!
📖 Recipe Card: Vegan Ginger Snaps Cookie Recipe
Description: Crispy and spicy vegan ginger snaps with a perfect balance of molasses and ginger. These cookies are easy to make and great for any occasion.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup organic cane sugar
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- Additional sugar for rolling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, mix sugar, molasses, melted coconut oil, applesauce, and vanilla until smooth.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into 1-inch balls and coat with sugar.
- Place balls on a baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are crisp.
- Cool on a wire rack before serving.
Nutrition: Calories: 90 kcal | Protein: 1 g | Fat: 3.5 g | Carbs: 15 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Ginger Snaps Cookie Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Crispy and spicy vegan ginger snaps with a perfect balance of molasses and ginger. These cookies are easy to make and great for any occasion.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 tsp baking soda”, “1 1/2 tsp ground ginger”, “1 tsp ground cinnamon”, “1/2 tsp ground cloves”, “1/4 tsp salt”, “3/4 cup organic cane sugar”, “1/2 cup molasses”, “1/4 cup coconut oil, melted”, “1/4 cup unsweetened applesauce”, “1 tsp vanilla extract”, “Additional sugar for rolling”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, mix sugar, molasses, melted coconut oil, applesauce, and vanilla until smooth.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until a dough forms.”}, {“@type”: “HowToStep”, “text”: “Roll dough into 1-inch balls and coat with sugar.”}, {“@type”: “HowToStep”, “text”: “Place balls on a baking sheet, spacing 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are crisp.”}, {“@type”: “HowToStep”, “text”: “Cool on a wire rack before serving.”}], “nutrition”: {“calories”: “90 kcal”, “proteinContent”: “1 g”, “fatContent”: “3.5 g”, “carbohydrateContent”: “15 g”}}
