Vegan Gingersnap Cookies
Prep time
Bake time
Total time
I have since made this recipe with The Plant Based Egg Egg replacer by Freely Vegan with great results! if you want to try it, simply replace the flax meal with 2 teaspoons of the egg replacer and that will be added with the dry ingredients, no need to reconstitute.
Serves: approx 40- ½ounce cookies
  • Vegan Butter ¾ cup (150g)
  • Dark Brown Sugar 1 cup (210g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds *see note above 1 tablespoon (8g)
  • Hot Water or Plant Milk 3 Tablespoons (45ml)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar until light and fluffy about 5 minutes
  4. Add the flax paste and mix well
  5. Add the molasses and vanilla extract and mix well
  6. Sift together the flour, cocoa powder, baking soda and spices
  7. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  8. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  9. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  10. Once the oven comes to temperature, bake for 12 minutes
Recipe by Gretchen's Vegan Bakery at