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Soft & Chewy Vegan Gingersnap Cookies

December 12, 2016 By Idriss 43 Comments

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Hey there awesome foodies, hope you all are doing super well. You knew this one was coming right? The customary ginger cookies right after the first snowfall. That’s how you know that it’s time to put on your ugly ass Christmas reindeer sweaters, I have one too, and put on a big smile on your face and start making all the foods that make you forget that the days are short, the nights are long, and it’s cold outside. Here is your silver lining though, you can make awesome looking and tasting vegan ginger snaps.


There is a wisdom hiding behind the ugly ass Christmas sweater, and that is that we don’t need no beach bodies no mo. We want to eat cookies and wear sweatpants. And the sweater, well it’s just the perfect accomplice to a delicious crime.

Vegan Ginger Snaps - Easy, Chewy, Delicious vegan ginger snap cookies

Forget about the Starbucks ones: These are vegan ginger cookies

My wife Léa has been talking to me about this ginger snap that she used to have when she was working at Starbucks in her young and innocent years. She kept on repeating that it’s the best ever and that we need to recreate that ginger snap at home.
Here is the thing though, I didn’t want to make a processed, full of I don’t know what ginger cookies, just to get the same result. Léa is vegan, and 90% of the time, I am too. Therefore, if I am baking for the both of us, as always do, it has to be vegan.
That means no eggs and no butter.
You’ll be happy to know that it’s not a big a deal. Not even a little deal. Actually not even a deal. It’s a trade up. You dump the butter and eggs for ingredients that do the exact same job, provide you with better nutritional value and cost you less.
Talk about a no brainer.
Once Léa took that first bite of the cookie, she said: ‘This is not like starbucks ginger snap. This is way better’
Mission Accomplished.

Keep it simple

Vegan Ginger Snaps - Easy, Chewy, Delicious vegan ginger snap cookies
Here is the secret to a fantastic vegan ginger snap cookie. You have to use candied ginger, not ginger powder. I know a lot of recipes out there call for ginger powder and a lot of other spices, and in my opinion, that doesn’t produce the best ginger cookie.
For your fats, you are going to be using either coconut oil or vegan butter, and for your sugars you’re going to use organic coconut sugar. It’s perfect for this.
Molasses will give you that signature colour you want your vegan ginger cookies to be, not to mention the incredible taste it gives it.
For spices, I only use cinnamon. I find that adding too many spices overwhelms the presence of the candied ginger, while cinnamon gives it a nice lift.
To snap or not to snap, that is your decision:
I love chewy cookies; I will almost never choose a crispy, snappy type of cookie over a chewy one. That’s just not my style ya know?

Vegan Ginger Snaps - Easy, Chewy, Delicious vegan ginger snap cookies

Vegan Ginger Snaps - Easy, Chewy, Delicious vegan ginger snap cookies

However, if you are a snap enthusiast, all you need to know is:
Chewy Vegan Ginger Cookies: Bake for 10 minutes on 375, and when it’s ready, let it sit on the pan for 2 minutes then move to a cooling rack using a spatula.
Crispy Vegan Ginger Cookies: Bake for 12-14 minutes, and when ready, just take it out and let cool on the pan.
Cool right?

If you like this vegan ginger cookie, you should try our equally soft and yummy apple butter cookies.


Hope you will give it a try, and if you like what we do here, please sign up for our newsletter so you won’t miss a recipe!
Merry Christmas,

Idriss
Vegan Ginger Snaps - Easy, Chewy, Delicious vegan ginger snap cookies
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5 from 5 votes

Vegan Gingersnap Cookies

Crispy and Chewy, these vegan ginger cookies are a total must this holiday season!
Course Dessert
Keyword gingersnap, vegan, vegan cookie, vegan dessert, vegan gigner cookie
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 20 minutes
Servings 8 Cookies
Calories 203kcal
Author Idriss

Ingredients

Wet Ingredients

  • ½ cup vegan butter room temp
  • ¼ cup chopped candied ginger
  • ¾ cup coconut sugar
  • 1 flax egg
  • 1 tbsp molasses

Dry Ingredients

  • 1 cup of flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of salt

Plus a mix of 1 Tbsp of white sugar and 1 Tsp of Cinnamon to coat your cookies before they go in the oven.

    Instructions

    • Cream the butter with the sugar.
    • Add the rest of your wet ingredients and mix.
    • Mix your dry ingredients together and add them to your wet ingredients.
    • Mix very slowly to not make a mess.
    • Once your cookie dough forms, cover it and refrigerate it for an hour.
    • Pre-heat your oven at 375.
    • Using an ice cream scoop, take some of your cookie dough and roll it into balls.
    • roll your cookies in your cinnamon and sugar mixture.
    • Place your cookies on a cookie tray (covered with parchemin paper)
    • Press lightly, to make sure that your cookie are flat when they come out. Check photo above.
    • Bake for 10 minutes if you want chewy, or 12-14 minutes if you want crispy.
    • Your cookies should be soft to the touch.
    • Let them cool for 2 minutes, then using a metal spatula, carefully move them to a cooling rack.
    • Let them cool completely and enjoy !

    Notes

    Get ingredients from Amazon.com
    100% Pure & Natural molasses. 
    Trader Joe's candied ginger.
    Golden Flax Meal to make flax eggs. 
     

    Nutrition

    Calories: 203kcalFat: 9.5gProtein: 1.7gCarbohydrates: 27.8g
    Tried this recipe?Mention @broke_foodies to be featured on our page!

    Disclaimer:Broke Foodies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    Vegan Ginger Snaps
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    Filed Under: Desserts, Finger Foods, Holidays, Recipe Index, Vegan

    Previous Post: « Vegan Chocolate Mint Cake
    Next Post: The Best Vegan Jamaican Patties »

    Reader Interactions

    Comments

    1. Michelle

      December 12, 2016 at 20:03

      My husband will be very happy that I have your recipe! Tasty and good for you. Thank you for sharing. Your site is very well done. I will be back.

      Reply
      • Idriss

        December 12, 2016 at 20:21

        Thank you so much Michelle ! I’m glad you like the recipe

        Reply
    2. Whitney

      December 12, 2016 at 20:45

      Great recipe with the ingredients, great alternative to the original ginger snaps. Good luck!

      Reply
      • Idriss

        December 12, 2016 at 21:11

        Thank you Whitney !

        Reply
    3. Missy

      December 13, 2016 at 20:16

      5 stars
      I’m going to attempt to make these by subbing gluten-free flour. They look amazing!

      Reply
      • Idriss

        December 14, 2016 at 17:43

        Awesome ! Let me know how it goes 🙂

        Reply
    4. Jacqueline

      December 14, 2016 at 17:44

      Oh my god! This looks so good! I’ve actually never had ginger snap but I have a feeling I’m going to love it!

      Reply
      • Idriss

        December 14, 2016 at 22:57

        Thank you, Jacqueline !

        Reply
    5. Dave

      December 14, 2016 at 17:51

      5 stars
      They sound great! I love the tip to use candied ginger, it has such a concentrated taste and I bet that works well.

      Reply
      • Idriss

        December 14, 2016 at 22:59

        It really does ! It adds a punch to it that you won’t get from using ginger powder

        Reply
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    Hi there!

    I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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