Name: Soft Baked Vegan Gingersnap Cookies (Gluten-Free)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 11
Ingredients: 1 flax egg (1 tablespoon ground flaxseed + 2 tablespoons warm water); 1 1/4 cup oat flour; 1/3 cup maple sugar (or coconut sugar); 3/4 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon fine salt; 1/4 teaspoon cloves; 1/4 cup vegan butter (or coconut oil), softened; 2 tablespoons blackstrap molasses; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; optional: vegan cashew icing or vegan vanilla frosting for drizzling overtop

Perfectly spiced with a soft and fluffy texture, these vegan gingersnaps are the nostalgic treat of my dreams! These are one of my favorite cookies for the holiday season given their chewy center and balance of sweet and spiced flavors. Gluten-free, dairy-free, nut-free, soy-free and made without refined sugar.

Vegan gingersnaps drizzled with icing on parchment paper next to small Christmas tree figurines and a candy cane string with a white background.

I have a few more holiday cookies to share before this Christmas season is over. These vegan gingersnaps are soft baked with bold flavor thanks to the warm holiday spices of cloves, ginger, cinnamon and molasses.

While I do enjoy crunchy cookies with crispier edges such as in traditional gingersnaps, I find this sweet treat so much more comforting and satisfying when fresh baked with a chewy texture.

They're super easy to make and perfect for holiday gifting. Stack them in a cellophane bag with a ribbon tied around the top or pair them with my easy homemade hot chocolate bombs for the most perfect seasonal surprise!

Vegan gingersnaps drizzled with icing in a small basket lined with white and red tissue paper next to small Christmas tree figurines and a candy cane string with a white background.

Ingredients

Flax egg - This is a vegan egg replacer made by mixing 1 tablespoon of ground flaxseed in 2 tablespoons of warm water. Let it sit for a few minutes and it will obtain a gel-like consistency that actually binds like an egg.
Oat flour - You can buy premade or make your own. Double check for certified gluten-free oats if that's important to you.
Maple sugar (or coconut sugar) - I use maple as a natural sweetener in most of my recipes. It's made from just one ingredient: the pure sap from maple trees. Maple sugar is granulated where as maple syrup is a liquid.
Pure maple syrup - I use pure maple so often that I buy it in bulk. It's my favorite way to keep recipes free of refined sugar!
Spices - We're baking with ground ginger, cinnamon, cloves, and salt. These work together to create the perfect gingersnap contrast to the sweetness of the maple.
Baking soda - This is going to make the cookies rise and give them that fluffier, soft-baked texture.
Vegan butter - I love the brand Miyokos for vegan butter. It softens, melts, bakes and tastes just like real butter. You can also use coconut oil at room temperature.
Blackstrap molasses - This is where the robust, almost smoky gingersnap flavor comes from. Molasses also makes these cookies nice and thick with that gorgeous golden color!
Vanilla extract - This is a must-have in holiday baking! It brings the warm flavor that pairs perfectly with the spices and sweetness in this recipe.
Icing - this is an optional addition that makes these cookies feel extra special! Try my vegan cashew icing or vegan vanilla frosting drizzled overtop. You can even add a drop of peppermint extract to the icing or frosting for extra minty flavor.

Instructions

1. Make the flax egg. In a cup whisk together the ground flaxseed and warm water. Set aside for five minutes to thicken.

Flax egg in a glass bowl next to a whisk with a white background.

2. Preheat the oven and line the baking sheet. Preheat oven to 350 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper. These cookies spread out while baking so you want enough space to prevent them from merging together. If you don't have a half sheet baking sheet use two smaller cookie sheets.

3. Whisk the dry ingredients. In a large mixing bowl whisk to combine the dry ingredients (oat flour, maple sugar [or coconut sugar], ginger, cinnamon, baking soda, salt and cloves).

Oat flour, maple sugar, ginger, cinnamon, baking soda, salt and cloves in a glass mixing bowl with a white background before being mixed together.

Oat flour, maple sugar, ginger, cinnamon, baking soda, salt and cloves in a glass mixing bowl with a white background after being mixed together.

4. Mix in the wet ingredients. To the dry ingredients add the wet ingredients (softened vegan butter [or coconut oil], flax egg, molasses, maple syrup, and vanilla). Use a hand mixer to combine well until smooth.

Wet ingredients mixed with dry ingredients in a glass mixing bowl with a white background.

A hand mixer mixing the gingersnaps ingredients in a glass bowl with a white background.

5. Form the cookies. Use a 1.5 tablespoon retractable cookie scoop to portion out the cookie dough into 11 cookies. Place the dough on the parchment-lined baking sheet.

Vegan gingersnap cookie dough formed into small balls on a parchment paper-lined cookie sheet.

6. Bake for 8 minutes.

7. Allow the cookies to cool. Remove the cookie sheet from the oven and allow the cookies to cool for 10-15 minutes before using a metal spatula to gently transfer them to a wire cooling rack to fully cool to room temperature.

Vegan gingersnaps on a parchment-lined baking sheet after being baked.

8. Drizzle with icing or frosting (optional). Once fully cooled, you can ice them with vegan vanilla cashew icing or vegan vanilla frosting. I like to drizzle icing in a zig zag pattern. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

Soft Baked Vegan Gingersnaps with vanilla icing drizzled overtop on white parchment paper.

Gluten-Free Ginger Snap Cookies

I used an oat flour base to create these gluten-free cookies. Many health food stores sell oat flour premade, but it's also really simple to make at home with oatmeal you may already have on hand. Pulse oats in a food processor or high-speed blender until a fine, flour-like consistency forms and your gluten-free flour is ready to go!

A vegan gingersnap with a small bite taken out on a wire rack lined with a baking sheet next to other gingersnaps and some Christmas decor.

I used a drizzle of my super-simple vanilla cashew icing to really make these cookies pop! This is made in the blender with just several simple ingredients: soaked cashews, pure maple syrup, vegan butter, vanilla extract and a pinch of salt. It's a refined sugar-free topping that makes your recipes feel so special! You could also use my vegan vanilla frosting if you like a thicker consistency.

Vegan ginger snap cookies with a vanilla icing drizzle on a wire rack covered with parchment paper with a white background.

These gingersnaps are vegan (no dairy or eggs!), gluten-free, soy-free, nut-free and refined sugar-free. I love having holiday treats during Christmas season that everyone can enjoy no matter the allergies or dietary needs. If you make these delicious cookies, please tag me on Instagram so I can see your creations. Don't forget to leave a review below as well!

Vegan gingersnap cookies in a black basket lined with red and white tissue paper with a white background.

More Holiday Cookies

All of these recipes are vegan, gluten-free and refined sugar-free.

The Full Vegan & Gluten-Free Cookie Recipe Roundup

Christmas Recipe Roundup

Homemade Holiday: Food Gifts to Make & Give

Fun with Food: Christmas Edition