Last Updated on April 5, 2023
These Vegan Soft Ginger Snaps are so easy to make and so packed full of flavor!
The smell of the sweet molasses and slight crunch of ginger snaps always remind me of going to my Grandmother’s.
I remember that she always served these cookies with my special little coffee cup of coffee when ever we came for a visit.
Of course, back then she made these cookies with lard so they are far from being Vegan!
Although these cookies are vegan and not exactly like her famous cookies, they still hold a special spot in my heart.
Thank you Grandma for all those great memories….
Ingredients needed for these cookies
- Flour – A white all purpose flour works best for these cookies.
- Baking Soda – Baking soda is what helps the cookies rise.
- Margarine – Your favorite vegan margarine adds fat to these cookies.
- Oil – A good olive or avocado oil and margarine added to these cookies replaces the lard.
- Molasses – Molasses adds the slight burnt taste, a chewy texture and a rich dark color to these cookies.
- Tofu – A soft tofu is used as a substitute of the egg. Adding protein to the cookies, along with a cake like texture.
- Sugar – Brown sugar adds a darker color and flavor to the cookies.
- Spices – Salt, cinnamon and ground ginger are added to these cookies.
How to make Vegan Soft Ginger Snaps
Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
Preheat the oven to 350°F.
Prepare 2 baking sheets with parchment paper and set aside.
Combine the flour, baking soda, ginger, cinnamon, and salt into a medium bowl and set aside.
In a large mixing bowl combine the margarine, sugar, molasses, and the tofu and beat until well blended.
Slowly add the flour mixture to the large mixing bowl until all the flour is well combined.
Scoop a large spoonful of dough onto the baking sheets.
Place both baking sheets into the oven and bake for 10 minutes, then rotate the baking sheets and continue to bake for another 10 minutes.
The cookies will have a slight light brown color to them, it will be hard to tell, but they should be firm to the touch.
Once they are done, pull out of the oven and allow the cookies to cool for 1 minute on the sheets, then remove them to a cooling rack to cool completely.
After the cookies have cooled, place into a closable container and leave them on the counter or freeze for later.
Serve these cookies along side your favorite ice cold beverage or dunk in a hot cup of coffee!
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Vegan Soft Ginger Snaps
Equipment
- 1 Free-standing mixer
Ingredients
- 2 Cups All purpose White Flour
- 2 tsp Baking Soda
- 1/2 tsp Ground Ginger
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 2 Tbsp Vegan Margarine
- 2 Tbsp Oil Olive or avocado oil.
- 1/2 Cup Brown Sugar
- 1/3 Cup Molasses
- 1/2 Block Soft Tofu 7 oz
Instructions
- Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
- Preheat the oven to 350°F.
- Prepare 2 baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, ginger, cinnamon, and salt into a medium bowl and set aside.
- In a large mixing bowl combine the margarine, sugar, molasses, and the tofu and beat until well blended.
- Slowly add the flour mixture to the large mixing bowl until all the flour is well combined.
- Scoop a large spoonful of dough onto the baking sheets.
- Place both baking sheets into the oven and bake for 10 minutes, then rotate the baking sheets and continue to bake for another 10 minutes.
- The cookies will have a slight light brown color to them, it will be hard to tell, but they should be firm to the touch.
- Once they are done, pull out of the oven and allow the cookies to cool for 1 minute on the sheets, then remove them to a cooling rack to cool completely.
- After the cookies have cooled, place into a closable container and leave them on the counter or freeze for later.
- Serve these cookies along side your favorite ice cold beverage or dunk in a hot cup of coffee!
