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A stack of vegan gluten free ginger snap cookies

Vegan Gluten Free Ginger Snaps

If you want a festive treat this holiday season, look no further than these vegan and gluten free ginger snaps! Perfect to warm you up on a cold night.

Course Dessert
Cuisine American
Keyword gluten free ginger snaps, vegan ginger snaps
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 117 kcal
Author Dairy Free for Baby

Ingredients

  • 1 tbsp ground flax seed
  • 2 1/2 tbsp hot water
  • 1/2 cup Earth Balance (or another vegan butter)
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups gluten free flour blend (I recommend Jovial)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for rolling)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, create a “flax egg” by combining the ground flax seed with hot water. Let it sit to the side for a few minutes.
  3. Meanwhile, in a large mixing bowl, beat the Earth Balance (or another vegan buttewith the brown sugar, molasses, and vanilla. A stand mixer is easiest but a hand mixer or stirring by hand works fine too!
  4. Add the ginger, cinnamon, nutmeg, and the flax egg to the bowl. Give everything a good stir to combine well.
  5. Add the gluten free flour, baking soda, and salt. Stir until combined.
  6. Place the dough in the freezer for 5 minutes. Meanwhile, line a baking sheet with either a silicone baking mat or parchment paper.
  7. Place the granulated sugar in a bowl. Remove the dough from the freezer, and roll it into balls (around 1 inch each). Roll one side of the ball in the granulated sugar, then place sugar-side-up on the baking sheet.
  8. Bake at 350 degrees for 9-12 minutes, or until the cookies have flattened out a bit, the tops start to crack, and the dough has set. Let cool completely before removing from the pan. Enjoy!

Recipe Notes

Nutrition analysis (approximate per cookie):  117 calories, 4 g fat, 1 g saturated fat, 120 mg sodium, 19 g carbohydrate, 0.5 g fiber, 10.5 g sugar, 1 g protein, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 3%

Nutrition analysis assumes about 1 tbsp of rolling sugar goes unused, as not all will stick to the cookies.