*Gluten-Free: If you’d like to try these cookies as gluten-free then I recommend using a gluten free all purpose flour blend that is meant to replace regular flour in baking. Combine ground flax seed with hot water and whisk smooth; Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste; Cream the shortening with the sugar until light and fluffy about 5 … ★☆ ★☆ When ready to bake simply take them out, set them on a cookie sheet, and let them thaw. Sorry about that! Home » Desserts » Vegan Ginger Cookies (Gingersnap), Published: Dec 14, 2020 Modified: Dec 14, 2020 by Alison Andrews This post may contain affiliate links. I have a ginger cookie addiction and can eat them any time of the year! A family favorite that we make multiple times a year! It all started with these Almond Meal Chocolate Chip Cookies. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Salt 13. This is a summary of the process to go along with the process photos. Place them evenly onto your parchment lined baking tray. With only clean, wholesome ingredients, these health-ier ginger snaps make the ultimate holiday cookie! I was low on all purpose flour and used self rising instead. Just sprinkle a little bit on top after they have been pressed. So glad I found this recipe and your website. The recipe for Sugar Free Ginger Snap Cookies As mentioned, this recipe calls for a quarter cup of dark molasses. With insanely crunchy edges and a soft & chewy center, these ginger snap cookies have it all. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Thank you for including metric measurements!!! Aim to get 20 cookies from the batch. Delicious and easy! WE LOVED them so much! So warm and cozy! Sorry for the long length! A gingersnap cookie (as opposed to a regular ginger cookie) needs to be crunchy, so that it ‘snaps’ when you bite into it or break it in half. Cream together the butter and sugars, beat in the egg. Roll the balls in white granulated sugar and return to the parchment lined tray. Can you use regular butter also? Apparently, ginger was used in cooking during the Middle Ages because it could disguise the taste of preserved meats. Raw Ginger Snaps are a tasty mix of oats, almonds, ginger, cinnamon, molasses and naturally sweetened for a healthy snack or dessert! The big dilemma that we found was whether to make them “snappy” or “chewy.” Traditionally, a ginger snap is called a snap because it is a “crunchy,” kind of like a drier cookie with great flavor, otherwise they just call them Ginger cookies. RSS Feeds. I have repeatedly searched for a recipe for him both during the many years we lived in England as well as here in the U.S. With a failure to bake ones that satisfied either his tastes and/or texture yesterday I adjusted yours substituting Splenda for the white sugar, white whole wheat flour for all of the flour and from other reader comments, used only a pinch of salt.No other changes were made. To salvage the recipe I had to add 1 cup of flour 1/3 cup of sugar and a dash more cinnamon nutmeg and ginger to ensure the flavor still came out right. For kids:-Ask them to count the cookies on the pan and be sure there are 15 with 5 rows of 3 each.-Make sure they wash their hands and then ask them to gently press the cookies flat. Serves: 10 Prep Time: 40 Cooking Time: 8 Minutes. They may need an extra minute or two if they are super cold. We got thumbs up from ages 4-64. Molasses 6. Flatten with a fork. Regular butter yes, coconut oil should also be okay. -Skip the sugar and go for colored sugar. Please do us a favor and rate the recipe as well as this really helps us! … I absolutely LOVE ginger, the spiciness and that lingering flavor in your mouth. *Measure the flour correctly using the spoon and level method (spoon it into your measuring cup and then level off the top with a knife. First, preheat the oven to 350F and line a baking sheet with parchment paper. I wouldn't. We found 12 minutes to be perfect, but if you want them REALLY crunchy, you can bake them up to 15 minutes. Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in. Here’s what you’ll want to gather up: 1. Glad you loved these as much as we do and thanks for coming back and commenting! Preheat the oven to 350°F (180°C) Add the vegan butter and brown sugar to an electric mixing bowl and cream together. You'll probably turn around to find them licking their palms to taste that sweet sugar. I've made them twice already and i added a table spoon of fresh grated ginger the second time which gives them a bit of a zing. I used my soft gingerbread cookies recipe as a starting point for this one because I wanted to share a molasses cookie recipe to the mix since I don’t have a lot of vegan gluten free Christmas cookies here yet (I have no idea why!).. Hot water 3. Whoops! 5 Stars are not enough!! Yes 350°F is correct. I'm glad to hear your changes worked out okay! This is one of our family's personal favorite recipes and I make them often. These cute jars make a great gift idea! Proud to give these to neighbours and friends for the holidays (we celebrate Festivus). These are my son's favorite cookie and once call hits I make them often! 1 tsp ginger; 1/2 tsp cloves; 1/2 cup almond butter; 3/4 cup organic cane sugar; 1/4 cup almond milk; 1/3 cup molasses I dare you to only eat one! Cheers! The dough was still too soft and sticky to … Ignore them ;). If you can’t get molasses at all, then you can substitute something like maple syrup, but you will lose that richness of flavor that you get from the molasses. They are also freezer friendly up to 3 months. In the early years, it was probably because I provided yummy meals and treats. fresh ginger instead of ground ginger, 1/4 tsp. This is a summary of the process to go along with the process photos. These cookies won't last long. I made 1/2 the recipe and added 3 or 4 pieces of crystallized ginger from Whole Foods. Rude or insulting comments will not be accepted. In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. They make the house smell amazing! However, if you still have crumbles and it’s not yet sticking together then add another 1 Tbsp non-dairy milk. They would congregate in the kitchen waiting for them to come out of the oven willingly burning their little fingers to get them right away. Imagine combining a chewy molasses cookie with a ginger snap and you’ve got yourself a ginger molasses cookie. In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses.Add the egg and vanilla, and whisk.. Next, in a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices. Add 2 Tbsp non-dairy milk and mix. After looking at some reviews, I made a few modifications which included: 2 tsp. These vegan ginger cookies are super crunchy and made in a ‘gingersnap’ style for a perfect holiday cookie. I’m overseas and can’t find molasses... but we have “black sugar” which has a rich, molassesy flavor. I used coconut sugar and brown sugar and wheat flour and added chopped walnuts and 2 tsp of fresh ginger and 1 tsp of ground ginger. They turned out delicious. In the late Middle Ages, Europeans had festivals where the ginger cookies were so popular that the festivals were eventually known as Gingerbread Fairs, and the ginger cookies you could buy there were called "fairings". Cook Time. I really was happy to find this recipe and have just finished baking them. […] Grandma’s is a good brand if it’s available to you otherwise just use any molasses that says unsulphured somewhere on the label. I'd prefer a darker color but didn't have dark brown sugar either, so I substituted with light. Combine the dry ingredients: flour, sugar, baking powder, cinnamon powder, and ginger powder. When I finished adding everything, the dough was still much too dry to roll into balls, so I added 2/3 cup of almond milk. Yay!! Or freeze them and pop them out for about 15 minutes before you want to eat them. I also did not use egg, because I have a thing about eggs :(, but I used some ground flax seeds instead. These cookies were one of the first I learned to make because they were so traditionally Christmas and fall (we YEARNED for traditions). Actually, I would even try using all dark brown sugar, instead. 9 mins. Preheat the oven to 350ºF and line a cookie sheet with parchment paper. Love the addition of crystallized ginger...so yummy! The addition of fresh ginger is a brilliant idea that I plan to use, as well! These Vegan Coconut Butter Gingersnaps are good no matter the weather. can we cut the cookies out with a cokkie cutter, These won't work out the same way that a gingerbread cookie recipe would when you cut them out. Thank you! Made with molasses, ginger, and a touch of coconut sugar, they taste just like a traditional ginger snap. ★☆. If you’re a cookie lover, like me, the holidays just aren’t the holidays without cookies. Instead, this recipe is made with a base of whole wheat flour, … This recipe is also healthy, flourless, gluten free, oil free, nut free and refined sugar free! Plus, ginger aids in digestion, making these the perfect after-dinner cookies! Chewy Ginger Molasses Cookies- soft and chewy molasses cookies spiced with hints of ground cinnamon and ginger. Set aside. before baking. So glad to hear. Your email address will not be published. If you can’t get molasses at all, then you can substitute something like maple syrup, but you will lose that richness of flavor that you get from the molasses. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in. About Me →. My family is a fan of all types of gluten-free ginger cookies – gluten-free gingersnaps remain a favorite. *Molasses: The molasses should be unsulphured molasses. To make the flax egg, mix 1 tablespoon of flax seeds with 2 tablespoons of warm water and let the mixture sit for 10 minutes. This recipe is Levi's favorite cookie recipe and he asks for these cookies often, all year long. In a medium bowl, combine flour, baking soda, cinnamon, ginger, and cardamom. It’s a soft, slightly chewy, light and crackly, sweet and spicy cookie that would make Grandma proud. 2 cups all-purpose flour 2 1/2 tsp. Can't wait till Christmas to add these to the desert table! Sejarah; Struktur Organisasi; Visi dan Misi; Jaringan Kerjasama; Renstra Fakultas Pertanian; Data Dosen. I did not make any other changes and THEY WERE SO AMAZING in every way. Next time, for that darker color try adding a tablespoon of molasses (if you have it). All Whole grain, all ginger-y with fresh ginger, powdered ginger and candied ginger. Yes!! But, if they do...keep them in a closed container or bag for a few days on the counter. Earth balance or another vegan butter 4. In fact...I recommend making a big batch of dough for this purpose. You will find full instructions and measurements in the recipe card at the bottom of the post. Thanks so much for this really easy and delicious recipe ! And if you love all things ginger then also check out our classic vegan gingerbread cookies and our vegan gingerbread cake. I'm glad to hear you were gifting these...my favorite thing is sharing yummy food. It would change the texture and flavor of the cookie. Or weigh it on a food scale. Cover and refrigerate 30 minutes. We haven’t tested this with coconut oil but this is based on reader feedback in other cookie recipes. Gluten free flour blend 11. I literally just sat down after having two freshly baked cookies! Allow them to cool and firm up directly on the tray before moving them. Molasses: The molasses should be unsulphured molasses. We mostly know ginger for gingerbread, and the term gingerbread was coined in Medieval England and originally just meant preserved ginger--it wasn't until later that the word was used to describe desserts. May try baking them a bit longer next time but the taste is amazing thankyou! Adding this to my new favs! To make this recipe paleo: you can replace the aquafaba for 1 large egg, in which case the recipe would no longer be vegan. Add the dry ingredients to the wet and stir in by hand until crumbly. Baking time. I am so very glad to hear that! I substituted 6 tablespoons of white sugar for 6 more of brown sugar for a deeper flavour, and let the dough chill for a bit before baking and they turned out so pillowy and soft. Yes, for sure. Wonderful cookie! These cookies need to be made! SOOO glad to have you come back and comment. If you want them more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don’t burn. We can understand why ginger baked items have had such a long history...they simply taste sooo good. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. A vegan GINGER SNAP cookie recipe!!! --decades later I still make these at least once or twice a season. Granulated sugar You’ll … They’re full of molasses, brown sugar, and deliciously warm spices like ginger… Comment Policy: Your feedback is really appreciated! When I wrote about these cookies I thought to do a little bit of research on the history of ginger in baking. They were some pale cookies, but "oh Laude ha mercy" - yummmeeee!! I love crunchy cookies so we based this recipe on a classic crunchy gingersnap cookie. Had everything on hand and made the house smell quite lovely. You guys, I think I’ve cracked the code for the perfect vegan and gluten-free cookie. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Baking soda 12. So of course these cookies need to have some snap. Followed your recipe exactly with my 4 year old helper measuring. I made these this evening, and they were very tasty. You should get a very thick cookie dough. Thank you for the recipe. Merry Christmas ! It has been updated with new photos and extra tips, but the recipe itself is unchanged. Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together. I may have to turn down the salt measurement. Of course if you prefer your cookies super soft then check out our vegan molasses cookies. I remember them walking into the house and smelling the ginger...."YES! Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. Hi! Hope to hear great things about your co-worker making these. My family enjoyed them. I was hoping you would be make ginger cookies!". So glad you enjoyed them as much as we do. Nutmeg 10. It will take on a stronger flavor (which most people love!). They are warm, comforting, sweet, savory, and all the good adjectives that warm your belly and heart. Your email address will not be published. Gradually stir in the flour mixture into the sugar mixture. And these vegan … After looking at some reviews, I made a few modifications which included: 2 tsp. *Storing and Freezing: Store them in an airtight container at room temperature or in the fridge for a week. We have not tested these particular cookies as gluten-free but this is my recommendation based on other cookie recipes that we have tested. Your email address will not be published. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another 1 Tbsp non-dairy milk. Try my Gingerbread Cake...you'll love the warm flavors and how easy it is to make! These ginger cookies are one of the first recipes I learned to make. This is my favourite gingerbread recipe now! Chewy Vegan Ginger Cookies: Bake for 10 minutes on 375, and when it’s ready, let it sit on the pan for 2 minutes then move to a cooling rack using a spatula. Bake in the oven for 12 minutes. If you want more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don’t burn. Bake for 10-12 minutes or until golden brown. You are so welcome! Bob’s Red Mill Gluten Free All Purpose Baking Flour is a good brand that we have used many times before and recommend. And here in our family, we love ginger cookies and eat them every year once the pants start coming out (OUT, guys... not off :)). Data Dosen Program Studi Agribisnis If you are looking for a good gingerbread cookie recipe try: https://www.nelliebellie.com/tried-true-gingerbread-cookies/. Thanks so much! Quick, easy, and soon to be a family favorite! Only do this if you really need it though. Give it a quick whisk. Sift flour,  spices, baking soda, and salt. Ground flax seed 2. I just ate one and they are delicious!!! fresh ginger instead of ground ginger, 1/4 tsp. After the divorce of my parents (and even before), my siblings looked forward to celebrating holidays at my house. It was a big batch of dough for this Purpose really was happy to this... Use sugar and call it a day: 40 Cooking time: 8 minutes have them press... 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