These vegan ginger snap cookies are so easy and quick they’re ready in the snap of your fingers… get it?? My dog Bone laughed at that joke…
Jokes aside, these vegan ginger snaps are super easy to make and so tasty! They’re soft and chewy and using real minced ginger (which is key to any tasty ginger cookies)!
How To Make Vegan Ginger Snap Cookies
To make tasty ginger snap cookies, you’ll need the following ingredients:
- Ginger minced
- Vegan Butter or Margarine
- White sugar
- Fancy Molasses (the fancy variety it’s so much better)
- Ground Flaxseed or flaxseed meal
- Ground Cloves
- Ground Cinnamon
- Baking Soda
- Baking Powder
- Flour
Scroll below for exact measurements of ingredients in my printable recipe card!
- 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 on a wax paper-lined baking sheet. Depending on how big your pan is don’t crowd the cookies. The cookies will spread quite a bit, so if you’re using a traditional cookie tray I’d put max 9 on!
- 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. They’ll be quite soft initially so moving them immediately will cause them to break apart.
Enjoy & share them with others (or don’t we’re not going to judge!)
This vegan cookie recipe was made with love from me & the dogs here at Rescue Dog Kitchen 🙂
Kitchen Equipment I used for recipe:
- Sleek black cooling rack – I mean a cooling rack is a cooling rack, but this one is the one I used in all the pictures and I think it looks really nice!
- Wild 3 tier cookie cooling rack – Alright I know I said a cooling rack is a cooling rack, but when I was scrolling amazon the other day I found this crazy 3 tier cookie cooling rack! Now I don’t own this myself or know how functional it is but it looks wild lol
- Aesthetically pleasing teal spoon/spatula set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Vegan Ginger Snap Cookies
Equipment
- Hand Mixer
- Spatula
- Cookie Sheet
Ingredients
- 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
- 1 pinch salt
- 2 cups Flour all purpose
Instructions
- 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.
If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.
Nutrition Facts
The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!
Nutrition Facts
26 servings per container
Serving Size1 g
- Amount Per ServingCalories92
- % Daily Value *
- Total Fat
2g
4%
- Saturated Fat 0.25g 2%
- Sodium 242mg 11%
- Potassium 12mg 1%
- Total Carbohydrate
18g
6%
- Dietary Fiber 0.5g 2%
- Sugars 9.5g
- Protein 1.2g 3%
- Vitamin A 4%
- Calcium 3%
- Iron 8%
- Vitamin D 6%
- Thiamin 7%
- Riboflavin 4%
- Niacin 3.5%
- Folate 5%
- Phosphorus 2.5%
- Magnesium 0.6%
- Zinc 0.65%
- Selenium 6%
- Copper 1.65%
- Manganese 5.8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I meeaannnnnnnnnnnn they taste really good lol
Generally speaking when it comes to desserts they consist of fats and sugars to make them sweet and taste good so it’s always going to be a little difficult looking at the nutrition section on desserts.
Although these cookies coming in under 100 calories per cookie I thought was a pretty big win!
We’ll try and make some healthier versions of desserts going forward but it’s important to enjoy life and good foods are apart of that, so don’t beat yourself up over it!
Other recipes you might like:
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These are sooooo good! I substituted King Arthur gluten free flour, used coconut oil and added extra ginger. They didn’t flatten out so I ended up pushing them down with a fork. They are by far the best gingersnaps I have ever made! Thanks for the recipe.
So good! The whole family loved them, and the hairier family members were jealous they couldn’t have them 🐱🐶🐶
I love gingersnaps. And these are GOOD! I did make a slight change – used erythritol for the sweetener. Was fine, no problem at all. And now I’m hooked. Will be making these for forever…
And really off-topic here – looking forward to the Grey Cup game. The lettering on Zach Collaros jersey always looks like the “O” is a “D” to me. That makes his surname “Collards”.
I’m a Southern vegan. I love me some collards. And Zach, too. Go, Bombers!
This vegan ginger snaps were so easy and so yummy to make! I made them for a holiday party and they were gone before dinner was even out
There is salt mentioned in the description, but it is not on the list of ingredients? I guessed and was fine. I also added some diced dried ginger, cannot have too much ginger!
These cookies are a childhood favourite, exciting to now have a vegan version! I substituted gluten-free flour and the recipe worked perfectly 🙂
These look gorgeous, I’d love to make them for a vegan friend for Christmas. Is it possible to use coconut oil in place of the vegan butter?
I don’t think that would work but if you try it I’d love to hear how it goes!
Easy and tasty! Great to have another fantastic cookie recipe in rotation 🙂
Made these cookies today, super quick and very easy. Taste amazing, best vegan cookies ever! Think these will be a regular in our tins. Thanks John and your lovely dogs for fab recipes!
Carol! that’s amazing, thank you so much for the kind review 🙂
These cookies are sooooo good! So easy to make too. The real ginger in them is so amazing. Absolutely love these!!! 😊
Ahhhh Joanne! It makes me so happy to hear you’re enjoying them!
Very very tasty. Added some powder ginger in addition to the fresh. Will be definitely making these again!
So tasty and easy to make! I made them with Krusteaz all purpose gluten free flour and they were excellent. Good thing there’s no judgement because I will be eating many of them tonight.
Ahhhhh that’s awesome! I’m so glad it worked out with the GF flour!
Perfect cookies! I had to substitute ground ginger (sorry John) but they are very tasty. I followed the rest of the recipe exactly which I seldom do. After 6 minutes I was doubting I’d get cracks but at 10 minutes they were there. Magic! I got 55 cookies using my tbsp measuring spoon. I had to try them with a cup of chai tea. I might test another now.
That’s amazing Karen! So glad they turned out well for you! And you should definitely try another just to be sure you love them 😉
This is a foolproof cookie recipe! I am not much of a baker but these turned out so good, thanks for sharing 🙂
Awesome Alyssa, so glad they worked out for you 🙂
These cookies were so good I had to make a second batch the same evening! My whole family loved them.
Honestly so did I and I don’t have a family LMAO
Omg these were so easy to make and sooooo chewy and good!
Jason!! So glad you loved them!