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Easy Vegan Ginger Snaps

It’s that time of year when you make cookies. Am I right?

I mean, Christmas is only four days away!! (like whaaat?!)

So are you ready? Have you started baking yet?

(And if you don’t celebrate Christmas, you should still make some cookies…hehe)

After just two tries, I think I cracked the code for ginger snaps. (..that just happen to be vegan too!)

These guys turned out amazing. I’m not kidding when I say this. These ginger snaps were seriously the best I’ve ever had.

Whether or not you’re celebrating the holidays, you gotta try them out. I think baking cookies is a fun way to get festive during the winter months, especially with friends and family.

I love baking lots of big batches of baked goods and bringing an assortment to friends, neighbors, and teachers every year.

I’m certain you’ll love these! They’re crispy on the outside, slightly chewy on the inside, and have an amazing gingery flavor.

They pair perfectly with chilled almond milk, tea, and vegan vanilla ice cream!!

If you try the recipe, I would love to know. Feel free to leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram. I love getting feedback from you!

Cheers, friends!! xx

Vegan Ginger Snaps
Recipe Type: Dessert
Cuisine: Vegan
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 20 cookies
Vegan Ginger Snaps that are crispy, slightly chewy, and perfectly sweet! A tasty festive treat to enjoy during the holidays along with almond milk or tea.
Ingredients
  • 3/4 cup vegan butter
  • 1/3 cup molasses
  • 1 1/4 cups cane sugar
  • Flax egg (Mix together 2.5 tablespoons water + 1 tablespoon ground flax seeds and let sit for 5 minutes)
  • 1 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine vegan butter, molasses, cane sugar, and flax egg. Beat with electric hand mixer on high for 1-2 minutes till creamy.
  3. Add baking powder, ground ginger, cinnamon, cloves, salt, and mix well.
  4. Now mix in flour in 1/2 cup increments till a thick dough forms.
  5. Grease a large baking sheet with vegan butter or coconut oil.
  6. Scoop dough with an ice cream scoop (about 3 tablespoons increments) onto your baking sheet.
  7. Bake for about 25 minutes till golden and slightly crispy. Let cool at least 30 minutes before eating. This gives them time to get crispy as they cool. Enjoy!