Vegan Gingersnap Cookies

The cookie that bites you back!

Spicy and bold Gingersnap Cookies are my all time favorite fall baking treat!
I’m not quite sure why we only make these cookies during fall since  I could seriously eat them every day of the year!

Crispy outside and slightly chewy on the inside the way a Gingersnap Cookie should be!

If you are looking for a softer chewy molasses cookie click here!

These gingersnap cookies are the perfect sandwich for my awesome pumpkin mousse recipe!

Very addictive but if you have some self control you can turn these little cookies into so many other desserts!

Not to mention it’s a great alternative to graham crackers for your cheesecake crust!

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Notes for Success:

If you have gotten to this recipe via my YouTube video I have changed the mix method from a creaming recipe to a simple one bowl mix

Using a #100 cookie scoop or a 1 Tablespoon Scoop for the mini cookies is really helpful, miniature cookies will yield about 40 cookies
For 8 or 9 large bakery style cookies scoop with a 2 ounce cookie scoop
Larger cookies you will get about 12 and they will bake for closer to 15 minutes

Bob’s Red Mill is my egg replacer of choice but you can use any one you prefer in the same quantity as listed
I do not reconstitute egg replacers but simply add them to the dry ingredients

Additionally Gluten Free Flour has been tested with great results! 

Vegan Gingersnap Cookies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Servings 15

Ingredients

  

1x2x3x

• 6 Tbs Vegan Butter (85g)
• ½ cup Light Brown Sugar (100g)
• 2 Tbs Molasses (30ml)
• 1 teaspoon Vanilla Extract (5ml)
• 1 Tbs Egg Replacer *see notes
• 1¼ cups All Purpose Flour (157g)
• 2 teaspoon Cocoa Powder
• ¾ teaspoon Baking Soda
• ⅛ teaspoon Baking Powder
• ¼ teaspoon Ground Cinnamon
• ⅛ teaspoon Ground Cloves
• ½ teaspoon Ground Ginger

Instructions

 

• Preheat the oven to 350℉
• Melt the vegan butter with the sugar & molasses in a small sauce pot. Transfer to a medium sized mixing bowl
• Sift together the flour, cocoa powder, baking soda & powder with the spices & the dry egg replacer *see notes
• Add the dry ingredients to the sugar mixture & mix by hand until everything is incorporated to a soft dough
• Scoop the dough with a #100 Scoop & plop each dough ball into a small bowl filled with cinnamon sugar then place onto a parchment lined sheet pan spaced 2" apart
• Bake for 9 minutes (for the mini's a few minutes longer for double size)

Notes

If you have gotten to this recipe via my YouTube video I have changed the mix method from a creaming recipe to a simple one bowl mix

I would like to recommend using a scale to weigh the ingredients specifically the flour as a heavy hand could result in a dry cookie

Using a #100 cookie scoop or a 1 Tablespoon Scoop for the mini cookies is really helpful, miniature cookies will yield about 40 cookies For 8 or 9 large bakery style cookies scoop with a 2 ounce cookie scoop   (Larger cookies you will get about 12 and they will bake for closer to 15 minutes)

Bob's Red Mill is my egg replacer of choice but you can use any one you prefer in the same quantity as listed I do not reconstitute egg replacers but simply add them to the dry ingredients

Storage Cookie dough pre-scooped into balls can be frozen for up to 2 months stored in a ziploc bag then thaw on the sheet pan while the oven preheats & bake as usual
Baked cookies should be stored in an airtight container for up to 1 week at room temperature

Tried this recipe?Let us know how it was!