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    Soft Baked Vegan Gingersnap Cookies (gluten-free + refined sugar-free)

    By Elaine Gordon · Published: Dec 13, 2021 · Modified: Dec 22, 2022

    Jump to Recipe
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    Perfectly spiced with a soft and fluffy texture, these Vegan Gingersnap Cookies are the nostalgic holiday treat of my dreams! They're gluten-free, vegan, nut-free, soy-free, and made without refined sugar, but they have the perfect soft-baked texture and balance of spiced and sweet flavors!

    Easy Vegan Gingersnap Cookies

    I have a few more holiday cookies to share before this season is over! These Vegan Gingersnap Cookies are soft baked with a bold flavor thanks to cloves, ginger, cinnamon and molasses. They're super easy to make and perfect for holiday gifting! These golden cookies would look so pretty stacked up in a cellophane bag with a ribbon tied around the top. Pair it with my Easy Homemade Hot Chocolate Bombs for the most perfect seasonal surprise!

    Vegan Gingerbread Cookies
    Vegan Gingersnap Cookie Ingredients

    Vegan Gingersnap Cookie Ingredients

    • Flax egg - This is a vegan egg substitute 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 - You could also use 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! This is different than maple syrup which is liquid. maple sugar is granulated.
    • 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 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!
    • 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!
    • Vanilla extract - This is a must-have in holiday baking! It's 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.
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    How to Make Vegan Gingersnap Cookies
    Gluten-Free Ginger Cookies

    Gluten-Free Gingersnap 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 it's ready to go! Double check that your oats are gluten-free if that's important to you.

    Gluten-Free Gingersnap Cookie Recipe

    Vegan Gingerbread Cookie Icing

    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 a couple 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 Molasses Cookies
    Vegan Ginger Cookies

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

    Easy Vegan Gingersnap Cookies

    More Holiday Cookies

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

    • Vegan Snickerdoodles
    • Cinnamon Roll Cookies
    • Raspberry Thumbprint Cookies ...or make them with Healthy Homemade Nutella recipe in place of the jam!
    • Hanukkah Gelt Cookies
    • Cranberry and Chocolate Chunk Oatmeal Cookies
    • Midnight Mini Chocolate Chip Cookies and Milk for New Year’s Eve
    • Best Fluffy Pumpkin Cookies
    • No-Bake Bird Nest Cookies for Easter
    • Classic Chocolate Chunk Cookies
    • Sugar Cut-Out Cookies
    The Full Vegan & Gluten-Free Cookie Recipe Roundup
    Christmas Recipe Roundup
    Homemade Holiday: Food Gifts to Make & Give
    Fun with Food: Christmas Edition
    Print
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    Vegan Gingersnaps

    Soft and Chewy Vegan Gingersnap Cookies (gluten-free + refined sugar-free)


    • Author: Elaine Gordon
    • Total Time: 18 minutes
    • Yield: 11 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Perfectly spiced with a soft and fluffy texture, these Vegan Gingersnap Cookies are the nostalgic holiday treat of my dreams! They're gluten-free, vegan, nut-free, soy-free, and made without refined sugar, but they have the perfect soft-baked texture and balance of spiced and sweet flavors!


    Ingredients

    Scale
    • 1 flax egg (1 tablespoon ground flaxseed + 2 tablespoons warm water)
    • 1 ¼ cup oat flour
    • ⅓ cup maple sugar (or coconut sugar)
    • ¾ teaspoon ground ginger
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon fine salt
    • ¼ teaspoon cloves
    • ¼ 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 (add a drop of peppermint extract to either for even more minty flavor)

    Instructions

    1. In a cup whisk together the ground flaxseed and warm water.  Set aside for five minutes to thicken.
    2. Preheat oven to 350 degrees Fahrenheit.  Line a half sheet baking sheet with parchment paper.  These cookies spread out so you want room to space them out so they don't run into each out.  If you don't have a half sheet baking sheet use two smaller cookie sheets.
    3. 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).
    4. 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.  Don't forget to add the flax egg.
    5. Use a 1.5 tablespoon retractable cookie scoop to portion out the dough into 11 cookies.  Place the dough on the parchment-lined baking sheet.  Be sure to space them out as they will spread while they bake.  Bake for 8 minutes.
    6. Remove the baking sheet from the oven and allow the cookies to cool for 10-15 minutes before using a metal spatula to gently move the cookies to a wire cooling rack to fully cool to room temperature.
    7. 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.
    8. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

    Equipment

    Measuring Spoons

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    Metal Spatula

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    whisk

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    hand mixer

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    pure maple sugar

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    parchment paper

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    maple syrup

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    cookie scoop

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    Nordic Ware Baking Sheet product image

    half-sheet baking sheet

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    • Prep Time: 10
    • Cook Time: 8
    • Category: Dessert
    • Method: Oven

    Keywords: vegan gingersnap cookies

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