Go Back
–+ servings
vegan gingersnap cookies on a wire rack

Vegan Gingersnap Cookies (Soft, Chewy, Easy Recipe)

Easy vegan gingersnap cookies. Soft, chewy, with a rich ginger molasses flavor. Enjoy these homemade treats any time of the day.
print recipe save recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes

Equipment

Ingredients

  • 1/2 cup vegan butter
  • 1/4 cup light brown sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp unsulphured molasses
  • 1 tsp pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350° Farenheit.
  • In a large mixing bowl cream butter until smooth.
    butter mixed in a bowl with brown sugar
  • Add the brown sugar, maple syrup, molasses, and vanilla to the butter mixture and combine until creamy and smooth.
    bowl with butter and brown sugar creamed and molasses and maple syrup
  • Next, add half of the flour to the butter mixture, along with the baking soda, cinnamon, ginger, and allspice.
    Mix until just combined and then add the remaining flour. Blend again until all of the ingredients have formed a soft dough.
    vegan gingersnap cookie dough in a glass bowl with flour and cinnamon
  • Scoop out the dough, approximately two tablespoonfuls, and using your clean hands, roll it into a ball.
    Place the ball in a bowl of crystal sugar and roll to coat the outside.
    Gently place it on a silicone-lined baking sheet, leaving about one inch in between each cookie.
    cookie dough being rolled in sugar and placed on a lined baking sheet
  • Place the cookies in the preheated oven for approximately 8-10 minutes and until the tops have cracked slightly.
  • When done, take the cookies out of the oven and place them on a cooling rack.

Notes

Recipe Tips:
  • Be careful not to overmix the flour when you are pouring it into the butter mixture. Otherwise, your cookies could turn out tough and dry.
  • For softer cookies, blend until the dry ingredients are just combined, then use the silicone spatula. This prevents overmixing and, in my mind, makes the perfect cookie.
  • If you wish to make a gluten-free version of this cookie, you can use almond flour, oat flour, or an all-purpose, gluten-free flour blend.
  • You can also use whole-wheat flour, or a 50/50 combination of all-purpose and whole-wheat flour if you prefer.
  • If you do not have allspice, you can use ground cloves and nutmeg instead.
How to Store:
  • Make sure to cool these cookies completely before storing them in a tightly sealed glass storage container. Otherwise, the cookies will dry out quickly.
  • These cookies store well in a tightly sealed glass container and can be placed on the kitchen counter for 5-6 days, or in the fridge for 7-8 days.
  • You can also store these cookies in the freezer for up to 6 months.

Nutrition

Serving: 1cookie | Calories: 127kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 161mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 1mg
Servings: 15 cookies
Calories: 127kcal