Last Updated on November 20, 2023
These Gluten Free Vegan Ginger Snaps are the perfect texture with just the right crispiness outside and a soft center.
A tastefully sweet cookie, with a hint of a smoky taste from the molasses and a caramel/toffee taste from the brown sugar.
These cookies are the perfect compliment to any hot beverage.
I personally love to dunk mine in coffee, YUMMY!
What’s also great about these cookies is that they’re very simple to make with simple ingredients.
A perfect cookie to throw in the freezer for a fast treat when company shows up or even just to satisfy your own sweet tooth.
What a perfect holiday cookie!!
Where did these cookies originate?
The early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America.
How did Gingersnaps get there name?
Ginger is the main spice used in these cookies.
But snap is named from a German or Middle Dutch word, snappen, which means “to seize quickly.”
And trust me, these cookies are always gone in a Snap!
Ingredients for these Gluten Free Vegan Ginger Snaps
- Gluten Free Flour – I used King Arthur Measure for Measure.
- Sugars – Brown sugar and molasses are what give these cookies the dark color, the smoky, caramel, and toffee like taste.
- Egg Substitute – In this recipe, I used a powdered egg substitute.
- Oil – Avocado oil is my oil of choice, but any oil you have on hand will work just as well.
- Spices – Cloves, cinnamon, and of course, ginger.
- Baking Soda – A leavening agent.
How to make these cookies
Mix the egg substitute in a small mixing bowl, following the package directions, and set aside to thicken.
In a medium sized mixing bowl add the spices, flour, baking soda, then whisk together until everything is blended.
With a free standing mixer, blend together the sugar, molasses, and oil.
Continue blending and add the egg substitute.
Next, slowly add the flour mixture to the mixer at low speed until all the flour is added and well combined.
Form the dough into a ball, cover with plastic wrap, and place into the refrigerator for 1 hour.
After 1 hour remove the dough from the refrigerator.
Preheat the oven to 350° F.
Prepare 2 baking sheets with parchment paper, set aside.
In a small bowl, mix together the raw sugar with the cinnamon and set aside to roll the cookies in before baking.
Scoop and roll in your hands about a 1 inch size ball of dough.
Roll the ball of dough into the bowl of sugar and cinnamon.
Place the cookies onto the parchment lined baking sheets leaving about 1/2 inch between cookies.
Slightly press each cookie with a glass to flat the ball.
Slide the baking sheets into the oven for about 7 minutes, rotate the baking sheet and place back into the oven for another 7 minutes.
Remove the cookies from the oven and leave them on the baking sheets to cool for a minute or two, then transfer cookies to a cooling rack.
Once the cookies have cooled completely, store in air tight containers.
Serve these Gluten Free Vegan Ginger Snaps as they are with the glistening sugar or lightly drizzle a sweet frosting over each cookie.
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Gluten Free Vegan Ginger Snaps
Equipment
- Free-standing mixer
Ingredients
- 2 1/4 Cups Gluten Free Flour I used King Arthur Measure for Measure.
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ginger
- 1/4 tsp Ground Clove
- 1 tsp Cinnamon
- 1 Egg Substitute Equal to 1 egg.
- 1/4 Cup Molasses
- 1/2 Cup Oil I used Avocado Oil, but any oil will work.
- 3/4 Cup Brown Sugar
Roll the cookies in sugar before baking.
- 1/4 Cup Raw Sugar or a Pure Cane Sugar
- 1/4 tsp Cinnamon
Instructions
- Mix the egg substitute in a small mixing bowl, following the package directions, and set aside to thicken.
- In a medium sized mixing bowl add the spices, flour, baking soda, then whisk together until everything is blended.
- With a free standing mixer, blend together the sugar, molasses, and oil.
- Continue blending and add the egg substitute.
- Next, slowly add the flour mixture to the mixer at low speed until all the flour is added and well combined.
- Form the dough into a ball, cover with plastic wrap, and place into the refrigerator for 1 hour.
- After 1 hour remove the dough from the refrigerator.
- Preheat the oven to 350° F.
- Prepare 2 baking sheets with parchment paper, set aside.
- In a small bowl, mix together the raw sugar with the cinnamon and set aside to roll the cookies in before baking.
- Scoop and roll in your hands about a 1 inch size ball of dough.
- Roll the ball of dough into the bowl of sugar and cinnamon.
- Place the cookies onto the parchment lined baking sheets leaving about 1/2 inch between cookies.
- Slightly press the each cookie with a glass to flat the ball.
- Slide the baking sheets into the oven for about 7 minutes, rotate the baking sheet and place back into the oven for another 7 minutes.
- Remove the cookies from the oven and leave them on the baking sheets to cool for a minute or two, then transfer cookies to a cooling rack.
- Once the cookies have cooled completely, store in air tight containers.
- Serve these Gluten Free Vegan Ginger Snaps as they are with the glistening sugar or lightly drizzle a sweet frosting over each cookie.
