Easy Vegan Gingersnap Cookies
A one-bowl gingersnap recipe perfect for the holidays. Crisp on the outside and soft and chewy in the middle!
Ingredients
- 50 g white granulated sugar, make sure it’s vegan
- 20 g brown sugar, I used dark brown sugar
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp salt
- 30 g molasses
- 20 g plant based milk
- 70 g neutral oil, (grapeseed, canola, vegetable...)
- 140 g all-purpose flour
- coarse sugar like turninado or just white granulated sugar , for rolling
Instructions
- Preheat your oven to 175°C/347°F and line a baking sheet with parchment or a silicone mat.
- Whisk together the sugars, cornstarch, baking soda, ginger, cinnamon, clove, salt, molasses and milk until smooth.
- Add the oil and whisk again.
- Add the flour and stir until a homogeneous dough forms.
- Form 40-50g balls depending on how big you like your cookies. The ones pictured are 50g. Roll them in sugar and place them on your baking sheet, leaving room in between for spreading.
- Bake for 13-15 minutes depending what size you made them.
- Let them cool for 3-5 minutes on the sheet then transfer to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- If you make about 40g cookies you’ll get 8 cookies. At around 50g you’ll get 7. You can obviously multiply the recipe to make however many you want.