Vegan & Gluten-Free Gingersnaps

These Gingersnaps are made both gluten-free and vegan so they can be served to your plant-based friends for the holidays.


– chia seeds – water – gluten-free flour blend – brown sugar, packed – baking soda – ground ginger – ground cinnamon – ground cloves –sea salt – coconut oil, melted – blackstrap molasses – white sugar, for rolling

In a small bowl, combine the chia seeds and 3 tablespoons of water. Stir and set aside to gel for at least 10 minutes.


In a large mixing bowl, combine the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt. Stir to combine.


Then, add the coconut oil, molasses, and the chia seed mixture to the dry ingredients. Stir to combine.


Place the white sugar in a small bowl and set aside. Then form the dough into 24 balls. Roll each cookie in the white sugar mixture and flatten them slightly before setting them on the baking sheet.


Want to give this recipe a try? Tap the link for all the details.