OCTOBER COOKIE OF THE MONTH: GINGERSNAPS – VEGAN/GLUTEN-FREE

Ginger cookies bring back wonderful childhood memories as they were one of my father’s favourite cookies.  He loved the spice of the ginger and cinnamon combination and I do too.  Crispy on the outside with a little softness on the inside makes this ginger cookie the best dunking cookie!  Grab yourself a tall glass of milk (vegan, of course) and enjoy!

Preheat oven to 375F

Prepare flaxseed egg by combining ground flaxseed and water.  Stir well and let sit to gel for 15 minutes.

Whisk flour, baking soda, ginger, cinnamon and salt in medium bowl.  Set aside.

Beat together sugar, butter, egg and molasses until creamy.  Add dry ingredients to wet ingredients and mix well.  Cover and refrigerate for 45 minutes.

Scoop 1 heaping tablespoon of dough for each cookie onto lined cookie sheet.  Place 2 inches apart.  Flatten and shape into a round cookie.  Sprinkle each cookie with sugar and bake for 10 – 12 minutes.

Let cool before removing from cookie sheet.

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GINGERSNAPS – VEGAN GLUTEN-FREE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 10 - 12 minutes
  • Total Time: 25 -27 minutes
  • Yield: 20 cookies 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Ginger cookies bring back wonderful childhood memories as they were one of my father’s favourite cookies.  He loved the spice of the ginger and cinnamon combination and I do too.  Crispy on the outside with a little softness on the inside makes this ginger cookie the best dunking cookie!  Grab yourself a tall glass of milk (vegan, of course) and enjoy!


Ingredients

Scale

Instructions

  1. Preheat oven to 375F
  2. Prepare flaxseed egg by combining ground flaxseed and water.  Stir well and let sit to gel for 15 minutes.
  3. Whisk flour, baking soda, ginger, cinnamon and salt in medium bowl.  Set aside.
  4. Beat together sugar, butter, egg and molasses until creamy.
  5. Add dry ingredients to wet ingredients and mix well.
  6. Cover and refrigerate for 45 minutes.
  7. Scoop 1 heaping tablespoon of dough for each cookie onto lined cookie sheet.
  8. Place 2 inches apart.
  9. Flatten and shape into a round cookie.
  10. Sprinkle each cookie with sugar and bake for 10 – 12 minutes.
  11. Let cool before removing from cookie sheet.

Keywords: vegan/gluten-free cookie, vegan dessert, gluten-free dessert, vegan gingersnap, gluten-free gingersnap

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Recipe rating

  • I made these cookies recently and both myself and my husband enjoyed the results. I will definitely make them again and might even add a bit more ginger or include some candied ginger bits. I loved that it was a quick and easy recipe. Thank you for this great recipe Carla!