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.
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
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?
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
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 !
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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.
Thank you so much Michelle ! I’m glad you like the recipe
Great recipe with the ingredients, great alternative to the original ginger snaps. Good luck!
Thank you Whitney !
I’m going to attempt to make these by subbing gluten-free flour. They look amazing!
Awesome ! Let me know how it goes 🙂
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!
Thank you, Jacqueline !
They sound great! I love the tip to use candied ginger, it has such a concentrated taste and I bet that works well.
It really does ! It adds a punch to it that you won’t get from using ginger powder
I’m not a cookie person; however, I LOVE ginger snaps- so much so that I even named my dog ginger!
I will definitely be making these over the holiday break!
Haha Ginger sounds awesome !
Omg that looks so delicious!!!! I need to give this recipe a try!! Thanks for sharing!
~Crissy
http://www.whimsicalfawn.com
You’re welcome Crissy !
These look so delicious!
These are some good looking cookies! They look so soft and chewy. Great photos, too. 🙂
Thank you Kimberly !
Ahh I love gingersnaps! Especially around the holidays. I usually make some kind of sugar cookie or pretzel-chocolate combo, but I’d like to try something different this year and I think this is the winning ticket! Thanks!
Absolutely ! These will not let you down 🙂
These look delicious. My stomach is getting envious. Thanks for sharing the recipe.
Oh yum! Will have to try these!
These look delish!! I’ll have to get in th kitchen and start. Along asap!
This sounds so good!! I love ginger snaps!
Looks good & even easy to prepare!!! I may try this soon!! 🙂
Awesome !
Looks so yum. Love this. Delighted especially because it is vegan! My little girl will love this as much!!
Awesome ! It’s a super easy recipe to make, I’m sure your little girl will have fun making it with you 🙂
Hi, can I sub a real egg for the flax egg?
Totally !
What kind of vegan flour could you use for this awesome recipe? Thanks! ?
Hey Kyle ! I usually use organic non-bleached all purpose flour.
What ratio do you use for your flax egg here? I’ve seen both 2:1 and 3:1 depending on the recipe… thx!
HI Kylee,
I use 3:1 ratio
Here is the link to my flax eggs recipe : http://www.brokefoodies.com/make-flax-egg/
Hey! What kind of flour would you recommend? Also how long do these usually stay fresh? Thanks!!(:
Hi, Shyann! I use non-bleached all purpose flour. These cookies stay fresh for at least 4 days, if not more. Remember, if you want them to stay fresh, you need to move them to an airtight topperware as soon as they cool down.
I just made these and they are so good! I used light brown sugar cause I can out of coconut sugar by still amazing, will make again! Good job!(:
Awesome! Thank you, you should check out the other recipes, I’m sure you’ll find something else you’ll like 🙂
Absolutely scrumdiddlyicious!
I used arrowroot mixed with water in place of the flax egg. It made the batter a bit too wet and as you can see, the cookies were really flat. And I didn’t get that nice crackly, sugary top. But they were nice and crispy (baked 14 min.), amazing flavor and I loved the little chewy bits of ginger. I’m glad I doubled the recipe. This one is a keeper!!!
P.S.
Oops, you can’t see the cookies I made! LOL
I did post a pic on Pinterest, so if you want to see them, follow link:
https://www.pinterest.com/pin/148337381461348078/activity/tried
Awesome! I will take a look at them! Thanks for sharing. You can also use my Instagram handle in the future, @broke_foodies
Thanks for the love 🙂
I’m wondering if anyone tried to sub coconut oil for vegan butter?? I’m dying to try this recipe! 😉 Thanks
Hi Danielle,
I have tried it before, and it worked just fine 🙂