Crisp on the outside and chewy on the inside with warm ginger flavor, these vegan gingersnap cookies are everything you could want in a holiday cookie. They're the perfect crisp cookie to go with a hot cup of coffee or evening hot cocoa. Whether you are vegan, dairy-free, gluten-free, all or none of the above, you will love these cookies!
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YOU WILL LOVE THIS RECIPE
- They're the perfect texture. Deliciously crisp on the outside with a chewy center, these cookies have the perfect snap! I care a lot about cookie texture. If you've tried my pumpkin oatmeal cookies, you already know!
- They are full of flavor. Full of holiday spices, these vegan gingersnaps are a balanced combination of warm and sweet, with just a hint of heat. Feed these cookies to veganism skeptics and they won't believe it's a vegan recipe.
- They take minimal effort. I love easy cookie recipes because they are simple to throw together and tend to be a crowd-pleaser. You can easily make this recipe with mixing bowls and a whisk. Plus, there is no vegan butter or egg replacers, which can sometimes be hard to find.
INGREDIENTS AND SUBSTITUTIONS
- All-purpose flour: I use gluten-free flour, however both gluten-free and regular all-purpose flour work well for this recipe.
- Spices: Ground ginger, cinnamon, and nutmeg add a warm, slightly spicy flavor perfect for the holiday season.
- Vanilla: Using great quality vanilla extract helps to compliment those warm spices!
- White miso: White miso paste adds a mild savory undertone to mimic the flavor of butter. This helps to add complexity to the flavor while getting around using a vegan butter alternative.
- Sugar: Dark brown sugar gives a nice molasses flavor that adds depth to these cookies. You could also use light brown sugar if you'd prefer. Rolling the dough in regular granulated sugar or coarse sugar gives these vegan ginger snaps their snap!
- Canola oil: I used canola oil, however most neutral oils, such as grapeseed or vegetable oil, should also work fine.
INSTRUCTIONS
In a medium bowl, combine your dry ingredients except for the white sugar. Place the white sugar in a small separate bowl. Then, using a stand mixer, hand mixer, or whisk in a large bowl, whisk together your wet ingredients thoroughly until the mixture is completely homogenous. This may take a couple of minutes.
From here, fold your flour mixture into your wet mixture until your cookie dough comes together. The dough will be slightly wetter than a typical cookie dough. If the dough is too wet to handle, allow the cookies to sit for a few minutes at room temperature until the flour absorbs more of the liquid.
From here, use a cookie scoop or heaping tablespoon to portion the dough into balls, roll them in sugar, and place them on a parchment paper-lined baking sheet about three inches apart.
Bake the cookies at 325° F for 15-20 minutes (less time for a chewier cookie, more time for a crisper cookie). When done, transfer them to a cooling rack. Once cooled to room temperature, they will be crisp and ready to devour!
VARIATIONS
Soft vegan ginger cookies: For softer cookies without the crispier edges, follow the recipe, except do not roll the dough in sugar. Bake them at 350° F for 12-15 minutes.
Vegan molasses cookies: Follow the directions for soft ginger cookies but also reduce the ground ginger by ½ teaspoon. Be sure to use dark brown sugar for plenty of molasses flavor!
Spicy vegan ginger cookies: Finely mince some (¼ cup or so) candied ginger and fold it into the dough before scooping the cookie dough onto a cookie sheet.
STORAGE
Making ahead: You can pre-portion the dry ingredients and finish the recipe at a later time. I would not advise mixing the dough more than half an hour before baking as it can cause the oil to separate from the dough.
Storage: According to the USDA, homemade cookies can be stored in an airtight container at room temperature for 2-3 weeks, though they are always eaten much quicker than that in my house! They can also keep in the freezer for 8-12 months.
TIPS
- It is very important that the wet ingredients are thoroughly combined. A good way to test this is to take your whisk and see if the mixture drizzles off the whisk evenly, or if it seems that some liquid comes off, then chunks of sugar. If it's the latter, keep mixing, baby! It is easiest to use a hand mixer or stand mixer, but I have also just done it with a whisk and a little patience multiple times.
- The dough will be a bit wetter than typical cookie dough. To make it easier to handle, scoop the dough into heaping tablespoons and drop them directly into the granulated sugar. Roll them in the sugar until they're generously covered before handling. Then, if they need extra shaping, hold your hands in a V-shape and use your palms to gently shape the dough before placing them on your baking sheet.
FAQ
The main difference is in the texture. Gingerbread cookies are uniformly soft and often rolled out into shapes while gingersnap cookies are crisp on the outside with a slight chew in the center.
Yes! Gingersnaps are not typically vegan, but here are some delicious vegan gingersnaps you can buy:
Partake Ginger Snap Cookies: These crunchy vegan cookies are also free from the top 8 allergens, making them a great cookie for the whole family!
Homefree Mini Ginger Snap Cookies: These organic cookies come from a woman-owned business and a certified B-Corp for sustainability!
Recipe
Vegan Gingersnap Cookie Recipe
Ingredients
Dry Ingredients
- 1 cup gluten-free measure-for-measure flour (or regular all-purpose flour)
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Wet Ingredients
- ½ cup packed dark brown sugar
- ¼ cup +1 teaspoon canola oil (or: vegetable oil)
- 2 Tablespoons + 2 teaspoons water
- ½ teaspoon vanilla extract
- ¼ teaspoon white miso (or: additional ⅛ teaspoon of salt with dry ingredients)
For Rolling
- ¼ cup white sugar (granulated or coarse sugar)
Equipment
Instructions
- Preheat the oven to 325° F. Set aside the white sugar in a small bowl.
- In a medium bowl, combine the dry ingredients (except white sugar) with a whisk.
- Using a mixer or whisk in a large bowl, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 minutes.
- Fold the flour mixture into the wet mixture until a smooth cookie dough forms. The dough will be slightly wetter than a typical cookie dough. If the dough is too wet to handle, allow the cookies to sit for a few minutes at room temperature until the flour absorbs more of the liquid.
- Using a cookie scoop or tablespoon, scoop a heaping tablespoon of dough directly into the sugar. Roll each scoop in sugar and place them onto a lined baking sheet about 3 inches apart. If needed, use palms of hands to gently form each ball.
- Bake at 325° F for 15-20 minutes (15 minutes for chewier cookies, 20 minutes for fully crisp cookies).
- Once baked, place the cookies on a cooling rack and allow them to cool completely before serving.
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