Snap out of your baking rut with these spicy little morsels! While most gingersnaps are hard and brittle, you can really sink your teeth into these soft and chewy vegan gingersnap cookies. Warm and spicy, brown sugar and molasses round out the flavors with unrivaled richness. A crunchy layer of granulated sugar on the outside gives them a satisfying bite, yielding to a tender interior for the perfect textural contrast.
This recipe comes from Vegan Christmas Cookies and Cocoa by Audrey Dunham and is an easy win this holiday season, and beyond! They’re the kind of cookie that Santa would leave extra presents for, though they might be hard to share.
Ground Flaxseeds: Making these eggless ginger cookies is a snap with ground flax! Taking the place of conventional eggs, a tablespoon of ground flaxseeds (also called flaxseed meal) mixed with water functions as a binder and helps retain moisture, keeping this cookie soft and chewy.
All-Purpose Flour: Standard white flour provides a neutral foundation to build such a flavorful spice profile upon. While we haven’t tested gluten-free flours, we imagine they would work well with this recipe. If you do try making these gluten free, please let us know how it goes in the comments below!
Cinnamon: You can’t have a classic gingersnap without cinnamon! This sweet spice rounds out the sharper edges of the flavor profile with a nostalgic taste and subtle warmth.
Ginger: The namesake of this cookie, powdered or dried ginger is used here to easily incorporate its bold essence evenly throughout.
Cloves: Just a tiny pinch will do, since this spice goes a long way. It’s less commonly used in American households, so you could also experiment with using ground nutmeg or cardamom for a delicious change of pace, if you’re all out.
Brown Sugar: Crucial to the sweetness and moisture in these gingersnap cookies, brown sugar imparts a rich, caramel-like taste that complements the warm spices.
Vegan Butter: Plant-based butter is easily substituted 1 for 1 in any recipe that calls for conventional dairy butter. All brands have a different blend that is typically made from avocado oil, coconut oil, palm kernel oil, olive oil, or some combination of those. Check labels for soy-free options, if needed.
Molasses: This sticky stuff is a thick, dark syrup made from sugarcane or beet sugar, and is less sweet than refined sugar. It has a robust, unique flavor most commonly associated with gingerbread, and also baked beans.
Granulated Sugar: Used just to gild the lily here, a touch of granulated sugar is used to roll the cookies and create that irresistible crunchy crust on the outside of your vegan gingersnap cookies. Feel free to amplify that texture by using coarse sugar, such as turbinado, instead.
If you have a hard time going by the book for any recipe, don’t worry! This formula is so solid that you can easily modify it to fit your needs and cravings.
Don’t worry, there’s no dairy involved! This classic technique involves beating together the butter and sugar very thoroughly before adding in the remaining ingredients to lighten and leaven the dough, while ensuring even distribution of fat and sweetener throughout. It’s a very simple but essential skill to master.
Step 1: In a small bowl, combine ground flaxseed with water and set aside to thicken. In a medium-sized bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Step 2: Using a stand or handheld mixer, cream together brown sugar, butter, and molasses until fluffy. Pause to scrape down the bowl with your spatula at least once about halfway through, to make sure everything gets incorporated.
Step 3: Add the flaxseed mixture and mix again. Gradually incorporate the dry ingredients into the sugar mixture, scraping the bowl as needed, until a thick dough forms.
Step 4: Roll the dough into 16 golf ball-sized portions, coat each in granulated sugar, and place them on baking sheets. Bake one sheet at a time on the top rack for 9-10 minutes or until cracks appear. Allow the cookies to cool on the sheets for 3-5 minutes before transferring to a cooling rack.
Cool your dairy-free ginger cookies fully on a wire rack before storing. Transfer them to an airtight container with a piece of parchment paper between layers to prevent sticking. These vegan gingersnaps will stay fresh at room temperature for one week.
If you want to store them for an extended period, place them in a freezer-friendly container and freeze them for 2-3 months. Thaw at room temperature when ready to enjoy.
The terms “gingersnaps” and “ginger cookies” are often used interchangeably, but there can be subtle differences in texture and flavor. Gingersnaps tend to be less sweet and have a more crispy and crunchy exterior. However, the distinction can be subtle.
Traditionally gingersnaps include molasses because it contributes both a sweetness and a distinct flavor. However, an equal amount of maple syrup can be used as a replacement for molasses if you need an alternative. Note that the flavor and texture will change but it will still be delicious!
If you try this recipe for vegan ginger cookies, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
This recipe for vegan gingersnap cookies comes from the cookbook Vegan Christmas Cookies and Cocoa by vegan recipe creator and personality Audrey Dunham. This book is a festive collection of holiday sweets and sips to enjoy with the whole family. Full of nostalgic classics and new favorites to explore, every recipe is 100% plant-based, with easy gluten-free options included. Now you can transform your kitchen into Santa’s workshop to delight both kids and kids-at-heart.
Vegan gingersnap cookie recipe adapted with permission from Vegan Christmas Cookies and Cocoa by Audrey Dunham. Photos by J.J. Steele for World of Vegan, all rights reserved.