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