You might also like this recipe for vegan chocolate ginger cookies. Jay asked me to bake ginger cookies for Santa, and because Desi doesn’t care much for gingerbread cookies, I decided to take the middle road and bake up these absolutely gorgeous vegan Gingersnap Cookies. You really have to taste these vegan cookies to believe how delicious they are. They have just the perfect amount of spice from cloves and cinnamon and, of course, ginger. The molasses and turbinado sugar make them rich and indulgent. I like using whole wheat flour in sweets when I can, and whole wheat is really great for these gingersnap cookies because the nutty flavor goes beautifully with the molasses and spices. The whole wheat also makes these sorta good for you– or at least as good for you as a cookie so delicious can get. My vegan Gingersnap Cookies are perfect for the holidays, but they are also perfect for any cold, wintry day, to dunk into hot chocolate or a cup of coffee.
Tips
These cookies are very easy to put together and almost foolproof. But, as with any recipe you bake, follow instructions carefully. I used applesauce to give the cookies a chewy, tender texture on the inside, and to sub for the eggs. Applesauce doesn’t always work as an egg substitute, because it tends to make baked goods too tender sometimes, but it works perfectly in this recipe. Don’t skimp on your spices. I used cinnamon and cloves, along with the ginger. You can add a dash of nutmeg too. Whole wheat pastry flour gives these ginger cookies the perfect flavor and texture. But if you need a substitute, you can use half regular whole wheat flour and half unbleached all purpose flour. You can use either vegan butter or vegetable shortening in this recipe, but the butter will yield softer cookies. If you use shortening, use a product that’s transfat-free. You can make these cookies larger – as I did – or smaller. Adjust bake time accordingly. My gingersnap cookies were about an inch and three-fourths in diameter and I got about 32 cookies out of it. I baked the cookies for 14 minutes. For smaller cookies, adjust the time to between 11 and 14 minutes. Let the cookies cool thoroughly before you eat them, giving them time to firm up. They’ll feel soft as they come out of the oven.
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