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.
What’s the Difference Between Gingersnaps and Gingerbread Cookies?
Aside from some differences in ingredients and ratios, gingersnaps and gingerbread cookies are about the same. Both give you a wonderful ginger taste and are perfect for the holidays. These Gingersnap cookies tend to be chewier than the gingerbread cookies. I believe gingerbread is so popular because its easier to mold into gingerbread man shapes and tends to be easier for little children to eat during the holidays. Nothing wrong with that! I have a great Gingerbread house recipe on my website:
If you’re like me, however, you love the extra texture that comes from eating gingersnaps, especially if its cold outside and you get to have a nice warm cup of tea with it.
These delicious gingersnaps cookies are so satisfying, especially if you top it with a little festive vegan icing to add a little extra sweetness to the ginger spice.
The name gingersnaps is believed to have come from a Dutch word ‘Snappen’ which means to quickly seize something. The origin of the word seems to have come from how quickly they left bakery or kitchen tables.
What Are Gingersnaps Made of?
Unfortunately, many gingersnap recipes call for egg, butter, or milk in the ingredients list, which makes them off-limits to vegans. But, not to worry, vegan gingersnaps are just as delicious. When I decided to develop my own gingersnap recipe for the first time, it was a game changer. They were an instant hit, and I began making them every Christmas season.
LOOKING FOR MORE COOKIE RECIPES?
- Raspberry Almond Thumbprint Cookies
- Cut-Out Sugar Cookies
- Vegan Meringue Mushroom Cookies
- Christmas Spritz Cookies
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!
Click Here to Watch Me Make this Recipe on YouTube!
PrintVegan 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
- 1 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.
Martha
Trying hard to cook plant based and I am so glad to have found you. Every recipe has been great and the family agrees. This recipe is made weekly and disappears faster, my husband loves them. Thank you for sharing all your recipes and making them easy.
★★★★★
Chef Ani
Aww… Thank you so much! I am so happy to hear that you enjoyed the recipe. Thank you for trying my recipes and for the 5-star review. It really helps me out. Thank you!