New England had a big winter storm last night. There is something so beautiful about waking up to fresh snow. The trees covered in a gorgeous white blanket that glistens and sparkles in the rising sunshine. The frozen ground crackles beneath your feet as you take a walk in the cold morning air. Yet inside, it is warm and cozy — a perfect day for baking. It is also the Christmas Season, the time of year we bake cookies for swapping, sharing, or just simply eating. So today, I am sharing a fantastic cookie recipe for the Season, Vegan Gingersnap cookies.
These vegan gingersnap cookies are absolutely wonderful; they are little bites of holiday cheer, soft on the inside, and slightly chewy on the outside. Serve these with a warm drink or drizzle them with icing to make them look even more festive.
Just the other day, I made a batch of these cookies for my family and was pleased by the raving reviews. Dad even said they were the “best gingersnap cookies” he has had.
Kaija is home for Christmas, and one of our holiday traditions is to bake cookies together. The memories we make every year as we laugh and talk together while making the most delicious treats are memories that I will keep in my heart forever. Every year we experiment with a new cookie recipe. So, this year’s special recipe are these vegan gingersnap cookies. The warm smell of ginger and cinnamon as these cookies bake in the oven adds such a wonderful Holiday smell to the kitchen.
We are only one week away from Christmas! Can you believe it? If you ask me, it seems to be the perfect time to bake some vegan gingersnap cookies:) So how about it? I hope you enjoy these cookies as much as we do.
Merry Christmas!
Vegan Gingersnap Cookies
These vegan gingersnap cookies are absolutely wonderful; they are little bites of holiday cheer, soft on the inside, and slightly chewy on the outside. Serve these with a warm drink or drizzle them with icing to make them look even more festive.
Ingredients
- 6 tablespoons coconut oil
- 1/2 cup all natural cane sugar
- 2 1/2 tablespoons molasses
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1 cup + 1 tablespoon flour
- 3 teaspoons baking powder
- 1 teaspoon ground dried ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375F
- In a large bowl cream together the coconut oil and sugar until light and fluffy
- Add the molasses, ground flaxseed, water, and stir.
- In a separate bowl mix together the dry ingredients (flour, baking powder, ginger, cinnamon, allspice, and salt.
- Slowly add the dry mixture to the wet mixture until a slightly stiff dough has formed.
- Roll into small 1″ size balls. You can roll each ball in cinnamon and sugar for an added touch, but this is optional. (2 tablespoons sugar + 1/2 teaspoon cinnamon)
- Place cookies on a lined baking sheet tray and bake for 10 minutes.
Click here to see the cookies Kaija and I baked last Christmas!
Randy Wallace
Chef Animals
There is diabetes running in my family and, apparently, foods high in fiber and protein slows the sugar from absorbing. What would be the formula for adding extra fiber and extra protein.
Chef Ani
Good question! Yes, fiber is very important. Foods that are high in fiber lead to a slower rise in blood sugar, and as a result, require less insulin to handle the meal.
Foods high in fiber: garbanzo beans/chickpeas, lima beans, almonds, lentils, kidney beans, blackeyes peas, wheat bran, dried figs, etc. The list is long, but hope this helps. Thank you so much for reaching out to me.
Sydney
These sound so yummy. Question. It doesn’t say so, but do you melt the coconut oil first? Sorry if this is a dumb question.
Loved seeing you every night on Take Charge of Your Health!
Chef Ani
Good question! No, you do not need to melt the coconut oil. Thank you so much for supporting Take Charge of Your Health! It was a blessing to be a part.