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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


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!


  • 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)


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

Keywords: vegan gingersnap cookies

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