Vegan Gingersnap Cookie Recipe
Crisp on the outside, chewy on the inside, with warm ginger flavor.
Servings 12 cookies
Calories 118kcal
Equipment
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)
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.
Notes
Especially if using gluten-free flour, it is very important to make sure the wet mixture is homogenous before combining it with the dry ingredients. If mixing by hand, this may take 2-3 minutes of continuous whisking.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 18g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 108mg | Potassium: 4mg | Fiber: 1g | Sugar: 10g | Calcium: 1300mg | Iron: 18mg
