Dessertscleaneatingkitchen4.8
Vegan Gingersnaps Recipe (Gluten-Free Option)
These Vegan Gingersnap Cookies are perfect for the holidays and are gluten-free too. They are soft and chewy, with a mild ginger flavor. This vegan holiday cookie is a favorite for everyone!
👥 24 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2
In a small bowl, combine the chia seeds and 3 tablespoons of water. Stir and set aside to gel for at least ⏱️ 10 minutes.
chia seeds1 tablespoonwater3 tablespoons
3
In a large mixing bowl, combine the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt. Stir to combine.
brown sugar, packed1 cupbaking soda2 teaspoonsground ginger1 teaspoonground cinnamon1 teaspoon
4
Then, add the coconut oil, molasses, and the chia seed mixture to the dry ingredients. Stir to combine.
5
Place the white sugar in a small bowl and set aside. Then, use your hands to form the dough into 24 balls about 1-inch in diameter. Roll each cookie in the white sugar mixture and flatten them slightly before setting them on the baking sheet.
6
Bake the cookies for ⏱️ 8-10 minutes, or until they have started to turn golden brown on top.
7
Remove the cookies from the oven and let them cool for a few minutes before serving.
Nutrition Facts
calories
161 calories
fat Content
7.1 g
serving Size
1 cookie
fiber Content
0.7 g
sugar Content
11.6 g
sodium Content
157.6 mg
protein Content
1.6 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
23 g
saturated Fat Content
5.7 g
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