Vegan Gingersnaps

These cookies were one of our first cookie mixes, but unfortunately they were also one of the first to go. Sorry in advance for the generalization, but apparently vegans don't buy cookie mixes and non-vegans don't buy things that say vegan. 

Regardless of if you're vegan or not, these cookies are insanely good. Crunchy on the outside but still super soft on the inside, with a nice kick from the ginger. And totally suitable for those with dairy or egg allergies. 


Vegan Gingersnaps 

Yields 12-15 cookies


1 1/2 Cups all-purpose flour

1/4 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1 Tbsp ginger 

1/2 Cup pure cane sugar

1/2 Cup coconut oil, melted

3 Tbsp almond milk

1/4 Cup unsulphured molasses

2 Tbsp pure cane sugar, for rolling


1. Preheat oven to 350°F. In a medium sized bowl, whisk together four, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.

2. In another medium sized bowl, whisk together the sugar and melted coconut oil for a minute or two, until fully combined and lighter in color. Whisk the almond milk and molasses in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix.

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Roll the balls of dough in your extra 2 Tbsp of sugar, and flatten the tops slightly with the back of a spoon or the palm of your hand.

4. Bake for 11-13 minutes, until the edges are set but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Krista NelsonComment