Vegan Gingersnap Cookies

by Len Springer December 14, 2021

Using fresh ginger plus our Gingerbread and Pumpkin Cardamom spice blends takes these cookies to an elevated level and so perfect for the holiday season but a confectionery dream year round for ginger lovers. This recipe yields 28 cookies that takes under 30 minutes from start to finish so there’s plenty to share and ample time to relax and enjoy them with a hot cup of tea.

EQUIPMENT

Hand Mixer
Spatula
Cookie Sheet

1 tsp Pumpkin Cardamon spice blend by I Am Len’s Kitchen
1/4 tsp fresh minced ginger
¾ cup vegan butter (Miyokoscreamery is our fav)
1 cup White sugar plus ⅓ cup for rolling
¼ cup Molasses
1 tbsp Ground Flaxseed meal
1 tbsp Water warm
2 tsp Gingerbread spice blend by I Am Len’s Kitchen
2 tsp Baking Soda
2 tsp Baking Powder
1 pinch salt
2 cups Flour all purpose

INSTRUCTIONS

Step 1. Preheat oven to 350°

Step 2. Prepare flax egg by mixing 1 tbsp of warm water with 1 tbsp of flax and letting it sit until step 4.

Step 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.

Step 4. Add molasses, flax egg, and minced ginger to the creamed batter. Mix in with a spatula.

Step 5. Add ground cloves cinnamon, salt, baking soda & powder and mix in with a spatula.

Step 6. Once everything is mixed, fold in flour 1/2 cup at a time with a spatula.

Step 7. 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!

Step 8. Cook the cookies for 10 minutes.

Step 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.