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Next holiday cookie swap I'm definitely bringing these vegan gingersnaps! They look so easy to make and I love the healthy ingredients!

Vegan Gingersnaps with Quinoa Flour

They've got the crispy outside and soft chewy inside, and have that perfect balance of sweet and spice. 
Course Snack
Cuisine American
Keyword gingersnaps, vegan cookies
Prep Time 2 hours 5 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Servings 16 Cookies
Calories 106kcal



  • In a small mixing bowl, whisk together all dry ingredients and set aside.
  • Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and molasses and beat until smooth.
  • Add flour mixture into wet ingredients in three additions, mixing fully between each. Cover the bowl and chill the dough for 1 - 2 hours.
  • With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms.
  • Bake cookies for 11- 13 minutes until edges are brown and crispy.
  • Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely (resist the urge to dig right in...they need to cool in order to set)


Serving: 1g | Calories: 106kcal | Carbohydrates: 14g | Fat: 5g | Saturated Fat: 3g | Sodium: 123mg | Potassium: 50mg | Sugar: 5g | Calcium: 11mg | Iron: 0.3mg