Vegan Gingersnaps
These Vegan Gingersnaps are soft and chewy on the inside and crunchy on the outside. They have the perfect balance of warming spices.
Servings: 27 cookies
Calories: 80kcal
Ingredients
- ½ cup vegan butter (1 stick) softened to room temperature
- ¾ cup brown sugar
- ¼ cup black strap molasses
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free 1:1 baking flour - I used Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Instructions
- In a large bowl, combine room temperature vegan butter and brown sugar. Mix using a dough blender, hand mixer, or stand mixer until well combined.
- Add vanilla extract and black strap molasses. Mix well.
- Add gluten free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Stir with a spoon to combine or use a hand mixer or stand mixer. Refrigerate for at least 1 hour to overnight.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Scoop out a spoonful of cookie dough with a spoon or scoop. Roll into a 1" ball. Place on the parchment-lined baking sheet. Repeat with the rest of the dough.
- Bake at 350°F for 14-16 minutes.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They will firm up as they cool.
- Once they are cool, transfer them to an airtight container. Store them at room temperature for 5-7 days.
Video
Notes
If you prefer a crunchier cookie, flatten the dough balls after placing them on the parchment paper.
For a successful recipe I suggest using a kitchen scale. It gives more accurate results. I tried this with two different gluten-free flours and they didn't weigh the same because of the ingredients in them.
Store cookies in an airtight container 5 days at room temperature.
Freeze baked cookies or form the dough into balls and freeze for up to 3 months. When ready to eat, place on a parchment-lined cookie sheet and bake a couple of minutes longer than baking time.
Nutrition
Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 92mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.004mg | Calcium: 17mg | Iron: 0.5mg
