These vegan Gingersnap Cookies are crispy on the outside and chewy inside. You simply won't be able to stop at one, but that's okay because they are whole wheat!
Jay asked me to bake ginger cookies for Santa, and because Desi doesn't care much for gingerbread cookies, I decided to take the middle road and bake up these absolutely gorgeous vegan Gingersnap Cookies.
You really have to taste these vegan cookies to believe how delicious they are. They have just the perfect amount of spice from cloves and cinnamon and, of course, ginger. And the molasses and turbinado sugar make them rich and indulgent.
I like using whole wheat flour in sweets when I can, and whole wheat is really great for these gingersnap cookies because the nutty flavor goes beautifully with the molasses and spices. The whole wheat also makes these sorta good for you-- or at least as good for you as a cookie so delicious can get.
My vegan Gingersnap Cookies are perfect for the holidays, but they are also perfect for any cold, wintry day, to dunk into hot chocolate or a cup of coffee.
How to make vegan Gingersnap Cookies?
- These cookies are very easy to put together and almost foolproof. But, as with any recipe you bake, follow instructions carefully.
- I used applesauce to give the cookies a chewy, tender texture on the inside, and to sub for the eggs. Applesauce doesn't always work as an egg substitute, because it tends to make baked goods too tender sometimes, but it works perfectly in this recipe.
- Don't skimp on your spices. I used cinnamon and cloves, along with the ginger. You can add a dash of nutmeg too.
- Whole wheat pastry flour gives these ginger cookies the perfect flavor and texture. But if you need a substitute, you can use half regular whole wheat flour and half unbleached all purpose flour.
- You can use either vegan butter or vegetable shortening in this recipe, but the butter will yield softer cookies. If you use shortening, use a product that's transfat-free.
- You can make these cookies larger -- as I did -- or smaller. Adjust bake time accordingly. My gingersnap cookies were about an inch and three-fourths in diameter and I got about 32 cookies out of it. I baked the cookies for 14 minutes. For smaller cookies, adjust the time to between 11 and 14 minutes.
- Let the cookies cool thoroughly before you eat them, giving them time to firm up. They'll feel soft as they come out of the oven.
Ingredients for vegan Gingersnap Cookies:
- Whole wheat pastry flour (or whole wheat flour and unbleached all purpose flour)
- Ground ginger
- Ground cinnamon
- Ground cloves
- Baking soda
- Turbinado sugar
- Vegan butter or vegetable shortening
Looking for more vegan cookie recipes?
Vegan Gingersnap Cookies Recipe:
Vegan Gingersnap Cookies
- 2 ⅓ cup whole wheat pastry flour (can sub with half whole wheat and half unbleached all purpose flour)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 2 tsp baking soda
- ½ cup vegan butter or vegetable shortening
- 1 cup turbinado sugar
- ⅓ cup molasses
- ¼ cup + 3 tbsp applesauce
- Preheat the oven to 375 degrees.
- In a bowl, whisk together the flour, ginger, cinnamon, cloves and salt. Set aside.
- In a large bowl or in a bowl of a stand mixer, whisk together the baking soda, sugar and the shortening or butter until fluffy, for a couple of minutes, using the paddle attachment. Add the turbinado sugar and the molasses and applesauce and continue beating for a couple more minutes until incorporated.
- Add the flour mixture in two batches, making sure it's thoroughly incorporated. Scrape down the sides and bottom of the bowl several times to make sure everything comes together. Your dough will look sticky, but when you ball it up in your fingers it will hold its form well.
- In a plate or bowl, mix the powdered sugar and cinnamon to coat the cookie. Make 1-inch balls of the cookie dough and roll them in the sugar-cinnamon mix before placing on a baking sheet that's been sprayed with cooking spray or has been lightly greased. You can also use parchment paper instead. Make sure you place the cookies at least an inch and a half apart because they'll spread as they bake.
- Bake the cookies for 14 minutes. Remove from the oven and let the baking sheet cool on a rack for at least 30 minutes before using a spatula to transfer the cookies directly on to the rack. Allow them to cool completely before eating.