Vegan Ginger Snap Cookies

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!

1. Preheat oven to 350 F 
2. Prepare flax egg by mixing 1 tbsp of warm water with 1 tbsp of flax and letting it sit until step 4.
3. Cream sugar and margarine together in stand or hand mixer on the lowest setting. Mix them in well but don’t over cream them.
4. Add molasses, flax egg, and minced ginger to the creamed batter. Mix in with a spatula.
5. Add ground cloves cinnamon, salt, baking soda & powder and mix in with a spatula.
6. Once everything is mixed, fold in flour 1/2 cup at a time with a spatula.
7. 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!
8. Cook the cookies for 10 minutes.
9. 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

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

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 10 mins

Rest 10 mins

Total Time 28 mins

Course Dessert

Cuisine Vegan

Servings 26 Cookies

Equipment

• Hand Mixer
• Spatula
• Cookie Sheet

Ingredients

  

1x2x3x

• 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

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.

Keyword cookies, Desserts, gingersnaps, vegan, vegan cookies, vegan gingersnaps

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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!

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:

• Air Fryer Cinnamon Rolls
• 5 ingredient peppermint mocha latte
• At-Home Vanilla Cold Brew Recipe

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