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Vegan Ginger Snaps Cookies

Vegan Ginger Snap Cookies

John Rush
These vegan ginger snap cookies are so easy & super tasty! Baked in 10 mins, these vegan ginger snaps use simple ingredients!
5 from 9 votes
Prep Time 8 mins
Cook Time 10 mins
Rest 10 mins
Total Time 28 mins
Course Dessert
Cuisine Vegan
Servings 26 Cookies


  • Hand Mixer
  • Spatula
  • Cookie Sheet


  • 1 tsp Ginger minced
  • ¾ cup Margarine vegan
  • 1 cup White sugar plus ⅓ cup for rolling
  • ¼ cup Fancy Molasses must be of the fancy variety
  • 1 tbsp Ground Flaxseed or flaxseed meal
  • 1 tbsp Water warm
  • 1 tsp Ground Cloves
  • 1 tsp Ground Cinnamon
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 cups Flour all purpose


  • Preheat oven to 350°F
  • Prepare flax egg by mixing 1 tbsp of warm water with 1 tbsp of flax and letting it sit until step 4.
  • Cream sugar and margarine together in stand or hand mixer on the lowest setting. Mix them in well but don't over cream them.
  • Add molasses, flax egg, and minced ginger to the creamed batter. Mix in with a spatula.
  • Add ground cloves cinnamon, salt, baking soda & powder and mix in with a spatula.
  • Once everything is mixed, fold in flour 1/2 cup at a time with a spatula.
  • Add 1/3 cup sugar to a bowl. Use a tablespoon to form dough into balls then roll in sugar and place spread out on a wax paper-lined baking sheet. *9 to a sheet max!*
  • Cook the cookies for 10 minutes
  • Let cookies cool on the cookie pan (or remove the whole parchment paper) for at least ten minutes before placing them on a baking rack or plate.
Keyword cookies, Desserts, gingersnaps, vegan, vegan cookies, vegan gingersnaps
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