Description

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.

Ingredients

Units 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

Instructions

Make the flax egg. In a cup whisk together the ground flaxseed and warm water. Set aside for five minutes to thicken.
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.
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).
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.
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.
Bake for 8 minutes.
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.
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.