Vegan Gingersnaps Recipe

5 from 1 vote

Baked chewy or crisp these delicious vegan gingersnaps are full of ginger and molasses flavor and do easy to make!

Prep Time20

Cook Time20

Total Time40

Course: Cookies

Cuisine: American

Keyword: vegan gingersnaps, vegan ginger cookies

Servings: cookies

Calories: 128kcal

Author: Kaity Farrell

1 tsp flax meal
¼ cup water
2 cups white whole wheat flour or whole wheat pastry flour or all-purpose flour
1/4 cup granulated sugar or whole cane sugar
1/2 cup dark brown sugar light brown sugar
2 tsp baking soda
1 tbs ground dried ginger
1 tsp ground cinnamon
½ cup canola or safflower oil
¼ cup black strap molasses
1 tbs fresh grated ginger
1/2 cup turbinado sugar for rolling the cookies or granulated sugar or whole cane sugar

Preheat oven to 350˚F and line 2 sheet pans with parchment paper.
Whisk together flax meal and water in a small bowl or liquid measuring cup until frothy and set aside.
In a mixing bowl whisk together flour, sugars, baking soda, dried ginger, and cinnamon.
Whisk oil, molasses and fresh ginger into the flax meal water mixture.
Add the wet mixture to the dry mixture and use a rubber spatula to incorporate mixture evenly.
Scoop out rounded spoonfuls of the dough and roll them into balls with your hands. Roll each cookie in turbinado sugar.
Bake at 350˚F for 15 minutes for chewy cookies, or up to 20 minutes for crisp snappy cookies.

Store cookies in an airtight container for up to 1 week at room temperature.
Baked cookies can be frozen in freezer bags for longer storage. Freeze them for up to 3 months. Thaw to room temperature or crisp them up in the oven before serving,
Make the dough balls ahead and freeze them on a sheet pan. Then transfer the frozen dough balls to a freezer bag and freeze for up to 2 months. Let them sit at room temp for 10-15 minutes before rolling in sugar and baking them.