Vegan Gingersnap Cookies

These Vegan Gingersnap Cookies are perfect for the holidays and have a gluten-free option. They are soft and chewy, with a mild ginger flavor. This vegan holiday cookie is a favorite for everyone!

You won’t want to put this plate of ginger snap cookies down! Crisp and sugary on the outside but chewy inside, these vegan cookies have the perfect amount of ginger, cinnamon, and cloves.

Vegan Gingersnaps aren’t difficult to make but you do need a few specific ingredients like chia seeds and coconut oil.

If you’re new to vegan baking you may not be familiar with a chia egg. Combined with water, chia seeds take on a gelatinous texture much like an egg. This will bind the cookies together just like an egg does.

Gingersnaps are similar to gingerbread cookies but they’re often more crisp, always round, and sometimes milder in flavor. Oh, and they’re perfect for dunking!

Why You Need This Recipe

• This ginger cookie recipe is vegan and gluten-free, but you’d never know!
• The holidays aren’t the same without fresh-baked cookies, and vegan gingersnaps are a must.
• This recipe is simple and fool-proof like any good recipe should be.

Key Ingredients

Chia seeds & water – You will combine the two and let it sit for 10 minutes until it forms a “chia egg”. It will bind the cookie together just like a normal egg would.

Gluten-free flour blend – I prefer Bob’s Red Mill 1:1 All Purpose Gluten Free Flour for its superb taste and texture. If you aren’t on a gluten-free diet, you can use regular all purpose flour or whole wheat regular flour in its place.

Brown sugar – I use brown sugar in this recipe because it has a caramel-like flavor that goes well with the warm spices. It also produces a chewier cookie.

Spices – Ginger, cinnamon, and cloves give you the traditional flavor of a perfectly spiced gingersnap.

Coconut oil – Coconut oil takes the place of butter to make the cookies tender and moist. I skipped the vegan butter which is often made with processed ingredients.

Blackstrap molasses – Molasses combined with warm spices is what gives gingersnaps there distinct and spicy flavor profile. You can use blackstrap or regular molasses in this recipe. Blackstrap has a stronger robust flavor that’s less sweet than the regular kind.

White sugar – For coating the outsides! You can use any type of course sugar.

Recipe Steps

Step One

Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Set them aside. Combine the chia seeds with the water and set aside for 10 minutes.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a large mixing bowl, combine the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt. Stir to combine or feel free to use a hand mixer.

Step Three

Then, add the coconut oil, molasses, and chia egg wet ingredients to the dry ingredients in the large bowl. Stir until a cookie dough forms.

Step Four

Place the white sugar in a bowl and set it aside. Use your hands to form the dough into twenty-four 1-inch or tablespoon-sized balls and then roll each one into the sugar. Flatten them slightly before placing them on the baking sheet or baking tray.

Bake the cookies for 8 to 10 minutes or until the tops are golden brown.

Remove the cookies from the oven and let cool for a few minutes on the cookie sheet before serving.

I hope you agree that this is your favorite gingersnap cookie recipe for the holiday season! These chewy vegan ginger cookies are a family favor at any time of year.

Recipe Tips & Substitutions

• You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
• If you don’t have ground cloves, you can leave them out and just use an extra ½ teaspoon of ground cinnamon instead.
• You can use coconut sugar instead of brown sugar, if you prefer. Coconut sugar is slightly lower glycemic than brown sugar. You can also use maple syrup instead of molasses.
• If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.
• Be sure to let the cookies cool for a few minutes before diving in. Hot cookies haven’t set up yet and are liable to fall apart in your hands.

Recipe FAQs

More Vegan Recipes You Might Like

• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Pumpkin Pudding
• Vegan Pumpkin Fluff
• Vegan Zucchini Brownies
• Vegan Pumpkin Ice Cream

Or, check out all of my vegan and gluten-free recipes. You might also like this recipe for Gluten-Free Gingerbread!

Don’t Miss These Holiday Treats!

Homemade Peppermint Patties (3-Ingredients)

2 Ingredient Fudge

Dairy-Free Sugar Cookies

Healthy Hot Chocolate (Dairy-Free Option)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Vegan Gingersnap Cookies

★★★★★

5 from 12 reviews

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These Vegan Gingersnap Cookies are perfect for the holidays and are gluten-free too. They are soft and chewy, with a mild ginger flavor. This vegan holiday cookie is a favorite for everyone!

• Total Time: 25 minutes
• Yield: 24 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon chia seeds
• 3 tablespoons water
• 2 3/4 cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour; you can use regular all-purpose flour if you aren’t gluten-free)
• 1 cup brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon sea salt
• 3/4 cup coconut oil, melted
• 1/4 cup blackstrap molasses
• 1/3 cup white sugar, for rolling

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a small bowl, combine the chia seeds and 3 tablespoons of water. Stir and set aside to gel for at least 10 minutes.
3. In a large mixing bowl, combine the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt. Stir to combine.
4. Then, add the coconut oil, molasses, and the chia seed mixture to the dry ingredients. Stir to combine.
5. Place the white sugar in a small bowl and set aside. Then, use your hands to form the dough into 24 balls about 1-inch in diameter. Roll each cookie in the white sugar mixture and flatten them slightly before setting them on the baking sheet.
6. Bake the cookies for 8-10 minutes, or until they have started to turn golden brown on top.
7. Remove the cookies from the oven and let them cool for a few minutes before serving.

Notes

1. You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
2. If you don’t have ground cloves, you can leave them out and just use an extra ½ teaspoon of ground cinnamon instead.
3. You can use coconut sugar instead of brown sugar, if you prefer. Coconut sugar is slightly lower glycemic than brown sugar.
4. If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Oven
• Cuisine: Holiday
• Diet: Vegan

Keywords: vegan gingersnap cookies, vegan gingersnaps, vegan gluten-free gingersnaps

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