Ginger Snap Cookies Recipe (Vegan And Gluten Free)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These crispy ginger snap cookies are exploding with spicy ginger flavor, with a hint of sweetness! They’re everything you love about ginger cookies. Enjoy this favorite holiday cookie throughout the season or any time of year when you’re craving a simple and sweet treat!
Ginger snap cookies are one of those must-have holiday treats and are super fun to prepare for your Christmas cookie exchanges too! They are one of my favorite cookies to see on a holiday cookie platter, but I honestly will make these year round because they’re so good.
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The combination of warm spices including cinnamon, ginger, and cloves creates a delicious aroma that wafts through the air as they’re baking.
Gingersnaps are known for their crisp snap when you break them in two. They are similar to gingerbread cookies in flavor, but different in terms of their texture. These cookies are suitable for everyone, no matter what dietary restrictions you may have. They are vegan, made without dairy or eggs. They’re also gluten-free, prepared almond flour. These cookies have a crisp edge and a chewy center!
And if you like these cookies, be sure to check out my dried fruit cookies which are great for the fall and winter season too!
👩🍳 Why This Recipe Works
- Crispy and Chewy
- Easy Recipe
- Small Batch Recipe
- Great Recipe for the Holiday Season
- Vegan
- Gluten-Free
- Low in Sugar
- Extra Flavorful
- Warm Spices
- Best Gingersnap Cookies Ever!
🍪 Ingredients
These ginger molasses cookies can easily be made with just a few pantry ingredients (or if you don’t have these on hand, most grocery stores will!). They are the perfect balance of sweet and spicy.
Almond Flour: Use blanched almond flour, not almond meal. If you’re not gluten-free feel free to use all-purpose flour instead.
Sweeteners: Use organic brown sugar to ensure the sugar is vegan. Maple syrup is also added as a sweetener and to give these cookies a bit more moisture. If you don’t have maple syrup add 1 tablespoon of white sugar (or granulated sugar), and 1 tablespoon of dark molasses. We also used vanilla extract and salt to bring out the sweetness of these chewy gingersnap cookies even more.
Vegan Butter: I recommend using Earth Balance Vegan baking sticks for cookies.
Warm Spice Combination: This gingersnap cookie recipe is made with a combination of warm spices including, cinnamon, ginger, and cloves with a pinch of salt.
🔪 Instructions
Step 1: Preheat oven to 350 F/170C. Line an ungreased baking sheet with parchment paper. Add wet and dry ingredients (including the flour mixture), into a food processor and blend first on medium speed, then on high until a dough has formed. If you don’t have a food processor, add the ingredients to a large bowl, and use a hand mixer to blend everything together.
Step 2: Wrap the cookie dough in plastic wrap and allow it to rest in the fridge for 30 minutes.
Step 3: Using a spoon or a cookie scoop, scoop a tablespoon-sized mixture and roll it into 1-inch balls.
Step 4: Place balls onto the prepared baking tray and flatten with the back of a fork or press with the palm of your hand to flatten.
Step 5: Bake in the preheated oven on the center wire rack for 10-13 minutes.
Step 6: Remove from the oven and cool cookies on a wire rack. Serve when they are at room temperature, with a nice hot cup of coffee, tea or even this protein hot chocolate! Store these gluten free ginger snaps an air-tight container for up to 5 days.
❓ Recipe FAQs
How much ginger is in a gingersnap recipe?
These perfect cookies have one and a half teaspoons of ground ginger. In addition, they have half a teaspoon of cinnamon and a quarter teaspoon of cloves. A little ginger goes a long way! If you want to make these have a stronger ginger flavor, you could add an additional half teaspoon of ground ginger or 2 tablespoons of crystallized ginger.
Why are they called ginger snaps?
Gingersnaps get their name from the snap sound they make when you break them in half.
How do you store and keep gluten free ginger snaps?
Allow the cookies to cool completely to room temperature before transferring to an airtight container. Store at room temperature in a cool dry place for up to 7 days.
Are old fashioned ginger snap cookies good for you?
When it comes to cookies, gingersnaps are on the healthier side because they are usually lower in calories than most cookies and the ginger in the cookies has anti-inflammatory properties. These vegan ginger snaps are actually a super healthy cookie because they’re only about 100 calories each, with 3 grams of protein and 2 grams of fiber per cookie, and they have only 4 grams of sugar each!
💭 Expert Tips
- Measure flour correctly. The best way to measure flour is to use a scale. Almond flour is lighter than regular flour, and doesn’t get is compacted when in the bag. If you don’t have a scale measure the ingredients using the spoon and knife method. Spoon the flour into the measuring cup, and then use a knife to level the flour before adding it to the cookie batter.
- The best vegan butter to use for these healthy ginger snap cookies is Earth Balance Baking Sticks.
- For a thinner cookie, flatten gently with the palm of your hand.
- Use fresh ginger, minced ginger, or candied ginger to add more flavor.
- Add more warm spices if you prefer. Allspice and nutmeg make nice additions.
- Roll the cookies in cinnamon sugar for a nice finish.
- Allow dough to rest in the fridge for 30 minutes up to 3 hours will not only enhance the flavors but will allow the dough to become firmer and easier to work with.
- Ensure cookies cool completely on the cooling rack before transferring to an airtight container.
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🎥 Watch How to Make It
Ginger Snap Cookies (Vegan and Gluten-Free)
These crispy ginger snap cookies are exploding with spicy ginger flavor, with a hint of sweetness! They're everything you love about ginger cookies! Enjoy them throughout the holiday season or any time of year when you're craving a simple and crisp treat!
Servings: 12 cookies
Calories: 108kcal
Ingredients
- 1½ cups almond blour blanched
- 1 tbsp brown sugar
- 2 tbsp vegan butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- pinch salt
Instructions
- Preheat oven to 356 F/170C. Line a baking sheet with parchment paper.
- Add all ingredients into a food processor and blend on high until a dough has formed.
- Wrap dough in plastic wrap and allow it to rest in the fridge for 30 minutes.
- Using a spoon, scoop tablespoon sized mixture and roll it into balls. Place balls onto the prepared baking tray and flatten with the back of a fork or press with the palm of your hand to flatten.
- Bake in the oven for 10-13 minutes
- Remove from the oven and allow to cool on a cooling rack.
- Store in an airtight container for up to 5 days.
Notes
Tips for Making Ginger Snap Cookies
- Measure flour correctly. The best way to measure flour is to use a scale. Almond flour is lighter than regular flour, and doesn’t get is compacted when in the bag. If you don’t have a scale measure the ingredients using the spoon and knife method. Spoon the flour into the measuring cup, and then use a knife to level the flour before adding it to the cookie batter.
- The best vegan butter to use for these healthy ginger snap cookies is Earth Balance Baking Sticks.
- For a thinner cookie, flatten gently with the palm of your hand.
- Use fresh ginger, minced ginger, or candied ginger to add more flavor.
- Add more warm spices if you prefer. Allspice and nutmeg make nice additions.
- Roll the cookies in cinnamon sugar for a nice finish.
- Allow dough to rest in the fridge for 30 minutes up to 3 hours will not only enhance the flavors but will allow the dough to become firmer and easier to work with.
- Ensure cookies cool completely on the cooling rack before transferring to an airtight container.
- The cookies will keep for up to 7 days at room temperature.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 16mg | Potassium: 14mg | Fiber: 2g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Sounds yummy. But whst can i use instead of almond flour.
Thanks
Hi Esha! If you’re not gluten free, you can use all purpose flour, but if you are gluten free you could try it with a gluten free 1:1 baking flour. I haven’t tried it with that substitution, but theoretically it should work. If you do try it with that substitution let me know how it turns out!
I love that these are gluten free and vegan! These cookies have such a delicious spicy ginger flavour with the perfect amount of crunch. Perfect for the festive season!
Thanks so much Lucy! Enjoy! 🙂
I loved how easy to make they were and the fact that they are made with almond flour! Thanks for the recipe!
Yes!! They’re just a little healthier and just as delicious as the traditional version!
These turned out perfectly and were a real hit with the kiddos! Thank you!
Aw yay! So happy to hear that Kristen!
I love that these cookies are both vegan and gluten free. They sound incredible with those spices.
Thanks so much Tara! I’m sure you will love this recipe!