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SUGAR FREE GINGER SNAP COOKIES FULL

To make it easier to handle, scoop the dough into heaping tablespoons and drop them directly into the granulated sugar.

The dough will be a bit wetter than typical cookie dough.

If it's the latter, keep mixing, baby! It is easiest to use a hand mixer or stand mixer, but I have also just done it with a whisk and a little patience multiple times. A good way to test this is to take your whisk and see if the mixture drizzles off the whisk evenly, or if it seems that some liquid comes off, then chunks of sugar.

It is very important that the wet ingredients are thoroughly combined.

Storage: According to the USDA, homemade cookies can be stored in an airtight container at room temperature for 2-3 weeks, though they are always eaten much quicker than that in my house! They can also keep in the freezer for 8-12 months. I would not advise mixing the dough more than half an hour before baking as it can cause the oil to separate from the dough. Making ahead: You can pre-portion the dry ingredients and finish the recipe at a later time. Spicy vegan ginger cookies: Finely mince some (¼ cup or so) candied ginger and fold it into the dough before scooping the cookie dough onto a cookie sheet.

Be sure to use dark brown sugar for plenty of molasses flavor! Vegan molasses cookies: Follow the directions for soft ginger cookies but also reduce the ground ginger by ½ teaspoon. Soft vegan ginger cookies: For softer cookies without the crispier edges, follow the recipe, except do not roll the dough in sugar. Once cooled to room temperature, they will be crisp and ready to devour! VARIATIONS When done, transfer them to a cooling rack. If the dough is too wet to handle, allow the cookies to sit for a few minutes at room temperature until the flour absorbs more of the liquid.įrom here, use a cookie scoop or heaping tablespoon to portion the dough into balls, roll them in sugar, and place them on a parchment paper-lined baking sheet about three inches apart.īake the cookies at 325° F for 15-20 minutes (less time for a chewier cookie, more time for a crisper cookie). The dough will be slightly wetter than a typical cookie dough. This may take a couple of minutes.įrom here, fold your flour mixture into your wet mixture until your cookie dough comes together. Then, using a stand mixer, hand mixer, or whisk in a large bowl, whisk together your wet ingredients thoroughly until the mixture is completely homogenous. Place the white sugar in a small separate bowl. In a medium bowl, combine your dry ingredients except for the white sugar.

Canola oil: I used canola oil, however most neutral oils, such as grapeseed or vegetable oil, should also work fine.

Rolling the dough in regular granulated sugar or coarse sugar gives these vegan ginger snaps their snap! You could also use light brown sugar if you'd prefer.

Sugar: Dark brown sugar gives a nice molasses flavor that adds depth to these cookies.

This helps to add complexity to the flavor while getting around using a vegan butter alternative.

White miso: White miso paste adds a mild savory undertone to mimic the flavor of butter.

Vanilla: Using great quality vanilla extract helps to compliment those warm spices!.

Spices: Ground ginger, cinnamon, and nutmeg add a warm, slightly spicy flavor perfect for the holiday season.

All-purpose flour: I use gluten-free flour, however both gluten-free and regular all-purpose flour work well for this recipe.

Plus, there is no vegan butter or egg replacers, which can sometimes be hard to find. You can easily make this recipe with mixing bowls and a whisk. I love easy cookie recipes because they are simple to throw together and tend to be a crowd-pleaser.

Feed these cookies to veganism skeptics and they won't believe it's a vegan recipe.

SUGAR FREE GINGER SNAP COOKIES FULL

Full of holiday spices, these vegan gingersnaps are a balanced combination of warm and sweet, with just a hint of heat. If you've tried my pumpkin oatmeal cookies, you already know! Deliciously crisp on the outside with a chewy center, these cookies have the perfect snap! I care a lot about cookie texture. Whether you are vegan, dairy-free, gluten-free, all or none of the above, you will love these cookies! Jump to: They're the perfect crisp cookie to go with a hot cup of coffee or evening hot cocoa. Crisp on the outside and chewy on the inside with warm ginger flavor, these vegan gingersnap cookies are everything you could want in a holiday cookie.