Ginger Snap Cookies
My crispy Ginger Snap Cookies are one of my all-time favorites! They’re bursting with spicy ginger flavor and just the right touch of sweetness. Everything I love about ginger cookies is packed into these little bites and they're completely vegan and gluten-free. I bake them all season long, but honestly, they’re perfect any time of year and the best part? They’re ready in just 45 minutes!
Servings: 12 cookies
Calories: 108kcal
Ingredients
- 1½ cups almond flour 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 degrees F / 170 C. 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
- I let the dough rest in the fridge for at least 30 minutes, but up to 3 hours if you have the time! I learned this trick after a batch turned out too soft to roll properly, it was a mess. Chilling the dough not only makes it firmer and easier to handle, but it also gives the spices time to develop, making the cookies even more flavorful. Now, it’s a step I never skip.
- I always use a scale to measure flour for accuracy, but if you don’t have one, the spoon-and-level method works great. Just spoon the flour into the measuring cup and level it off with a knife, no scooping directly from the bag.
- If I want thinner cookies, I gently flatten the dough balls with the palm of my hand. It’s such a simple step for those perfectly crispy edges.
- I love using fresh, minced, or candied ginger to pack in even more flavor. It takes the ginger snap cookies to the next level.
- I always let the cookies cool completely on a wire rack before storing them. It keeps them from getting soggy and ensures they stay crisp and delicious.
- While it might seem like a small amount of "liquid", I promise that the softened vegan butter, maple syrup and vanilla extract is all that is needed to create a dough -- make sure to use a food processor and everything should blend together nicely.
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