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

Vegan Gluten-Free Nut-Free Soy-Free Refined Sugar-Free Easy Kid-Friendly Vegetarian Egg-Free Dairy Free

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!

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!

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.

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.

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.

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!

More Holiday Cookies

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

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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

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 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 (add a drop of peppermint extract to either for even more minty flavor)

Instructions

In a cup whisk together the ground flaxseed and warm water. Set aside for five minutes to thicken.
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.
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).
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.
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.
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.
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.