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

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


Wet Ingredients

Dry Ingredients

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


    • 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 !


    Calories: 203kcal | Carbohydrates: 27.8g | Protein: 1.7g | Fat: 9.5g