Vegan gingersnap cookies might not suggest a recipe for deliciousness but these are my go-to cookies. They are spicy, rich in flavor, firm yet has a soft chew, and lightly sweet! Exactly what a gingersnap cookie should be. This recipe is modified from a recipe I love from Minimalist Baker. What is unique about this cookie is I made some ingredient substitutes to make these cookies actually good for you.
Low Gluten
To start, I switched some of the flours to include buckwheat and rice flour along with a little white flour. This means I could have a lower gluten content cookie because I feel better if I minimize gluten in my diet.
Low sugar
These cookies do have some cane sugar, I mean it’s a cookie! But by adjusting some of the ingredients this recipe can keep your blood sugar from spiking. And that is always a good thing. So I have switched out some of the sugar for erythritol – a zero-calorie sweetener, to help the cookie be low glycemic. Blackstrap molasses is the rich, thick syrup that gives the gingersnap its trademark deep brown color. While most sugars have no positive nutrients, blackstrap molasses does due to its low glycemic number and high in iron content.
Dairy Free
This recipe uses flaxseed meal as a substitute for egg – which is how it becomes a vegan gingersnap cookie. 🙂 Although it is a small amount, the added flaxseed meal has some powerful heart healthy properties. I love including this ingredient when I can.
Personally, I feel better if I minimize gluten and sugar in my diet. So I was happy to create a recipe that would work for me by switching up the flour and sugars. This recipe is not 100% gluten or sugar-free. But it is lower in those ingredients and is 100% dairy-free, and provides some nutritional benefits. So yay! If you don’t have other kinds of flour or sugars this recipe can be made with white flour and brown sugar. But it will be higher in calories and gluten, obviously.
Why we love them:
- Low-sugar
- Low gluten
- Crunchy
- Lightly sweet
- Gingery
Gingersnap Cookie – Low Gluten, Low Glycemic, Vegan
Ingredients
- 1 batch Flax eggs 2 TB flax meal mixed with 2 1/4 TB water
- 1/4 cup erythritol
- 1/4 cup coconut sugar
- 2 tbsp brown sugar
- 1/4 cup almond butter
- 3 tbsp blackstrap molasses, plus 2 tsp
- 1/4 cup plant-based butter
- 1 tbsp ginger power FRESH
- 1 tbsp ginger root (or candied ginger) finely chopped
- 1/2 tsp baking soda
- 1 cup white flour 1/4
- 1/4 cup buckwheat flour
- 1/4 cup rice flour
- 1 pinch salt
Instructions
- Mix all of the dry ingredients together in one bowl
- Mix all of the wet ingredients in another bowl
- Add the wet ingredients to the dry ingredients. Stir until the dough becomes a ball. You should be able to keep the dough together in a ball but it might be a little flaky.
- Cover the ball with plastic wrap and put into the refrigerator for about 1 hour.
- Set the over to 350 degrees.
- Remove the ball from the refrigerator and create a few smaller balls. Use your hands to warm and manage the dough to make it soft and pliable. Dust your surface with a little rice flour.
- Place plastic wrap over a dough ball and roll it out to desired thickness – about 1/8 inch. Use your favorite cookie cutter to cut out the cookies.
- Lightly grease a cookie sheet with cooking spray (or use parchment paper). Gently transfer the cut dough to the cookie sheet. Put the sheet in the oven and cook for 12 to 14 minutes.
- Remove the cooked cookies from the oven and place the cookies on a wire rack to cool.
Notes
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