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Easy Vegan Gingersnap Cookies-15

Soft & Chewy Vegan Gingersnap Cookies

  • Author: Audrey Dunham (modified slightly)
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


There’s something really special about these vegan gingersnap cookies—perhaps it’s the way they’ve carved out their own lane in the hypothetical cookie aisle or how they bring up warm memories of the holidays. No matter the time of year you decide to enjoy these delicious treats, you’re truly in for a good time.


  • 1 tablespoon (8 g) of ground flaxseed 
  • 3 tablespoons (45 ml) of water 
  • 2 ¾ cups (345 g) of all-purpose flour 
  • 2 teaspoons of baking soda 
  • ½ teaspoon of salt 
  • 1 teaspoon of cinnamon 
  • 1 teaspoon of ginger 
  • ½ teaspoon of ground cloves 
  • 1 cup (216 g) of packed brown sugar 
  • ¾ cup (170 g) of vegan butter or margarine, softened 
  • ¼ cup (59 ml) of molasses 
  • ¼ cup (58 g) of granulated sugar for rolling


  1. Preheat your oven to 375°F (approx. 190°C) 
  2. Combine the ground flaxseed and water in a small bowl and set aside.
  3. In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside. 
  4. Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
  5. Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
  6. Pour the granulated sugar into a bowl and set aside. Then form 16 golf ball-sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches (about 8 cm) apart from one another, as they will spread.
  7. Bake the cookies one sheet at a time on the top rack in your preheated oven for 9-10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake. Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring to a cooling rack.


FOR BEST GLUTEN-FREE VERSION: Try using your favorite gluten-free all-purpose flour in place of the regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free, as well. 

STORAGE: These cookies are flexible and can be stored in airtight or non airtight containers, tins, or on plates covered in foil or plastic wrap. You can also freeze these cookies for several months and they’ll be just fine!

AUDREY’S ORIGINAL RECIPE: The original recipe calls for 1¼  cup of oat flour and 1½ cup of all-purpose flour, which makes these cookies extra chewy. We tested them using just all-purpose flour so the ingredient list would be very simple and familiar to people, and the cookies are absolutely delicious both ways!

Keywords: dairy-free, egg-free, dessert, sweets, holiday, baking