I cannot believe it is DECEMBER already!! If you are starting your holiday baking, I would definitely suggest making these Vegan Ginger Cookies. They are chewy, gingery, crinkly, gluten free and wonderfully sweet. They are the perfect vegan Christmas cookies for you to dig into while you wrap some gifts.
gluten free gingersnap cookies inspired by a childhood classic
Growing up, a childhood classic for me was my Grandma’s (AKA Nonnie) molasses cookies. Whenever Nonnie came to visit my family, she would never arrive without a batch of her famous ginger cookies. They were always in an old-fashioned tin container wrapped in parchment paper, and the smell when you opened the lid was indescribable. I was pretty heartbroken when I became gluten-free and could no longer enjoy this family classic recipe. But I think I hit the jackpot on my re-creation of them, and my Picky Husband agrees too. These gluten free molasses cookies truly are everything that Nonnie’s cookies are, and it makes me so happy to be able to walk down memory lane as I take each bite of these gluten free ginger cookies.
let’s talk about the crinkle
AH, the crinkle. What every cookie desires to have. Well, folks these vegan ginger cookies are full of crinkles. The top of these cookies beautifully split and the inside texture is uber chewy. Certain key things to do to get that crinkle are to use baking soda and baking powder in a recipe (which this one does call for), use one baking sheet at a time in the oven (don’t overcrowd the oven), roll the batter into balls and keep the dough at room temperature. These tips are bound to produce beautiful ginger crinkle cookies.
here are a few reasons why I love these ginger snaps, so listen up!
- I originally made these ginger crinkle cookies with a regular egg, and the cookies turned out amazing. Then I decided to try make them vegan. And a flax egg did the trick. These gluten free gingersnap cookies turned out beautifully. They are crinkly, chewy and full of spice. No one would know they are vegan and gluten free.
- These vegan molasses cookies are one of my favourite recipes to make. As I mentioned I have a huge connection with ginger cookies thanks to my childhood. So the aroma that fills the kitchen when they are cooking takes me back to my 8-year-old self. And that is a walk down memory lane that I enjoy. I think carrying on traditions is so important. These were a tradition in my childhood and with a little tweaking I can now carry on the tradition of ginger cookies all year round in my adult life.
- These ginger crinkle cookies are picky husband approved. Meaning that Adam loves them during the holidays and I usually have to make a double batch, for it is very hard to just stop at one cookie. We are both obsessed to say the least.
This vegan cookie recipe screams holiday spirit. These vegan ginger cookies are spicy, flavourful and not overly sweet. They are the perfect cookie to munch on in the evenings, sitting by a cozy fire. The texture is spot on thanks to the almond flour and oat flour combo. I love how the molasses and ginger powder brings out all the Christmasy flavours. This recipe uses simple ingredients that when combined together create killer gluten free molasses cookies.
I hope you take the time to enjoy these gluten free gingersnap cookies this holiday season. They are super quick to make, with a taste that is pure Christmas. I know my family and I will be eating many batches of these in the next few weeks. ♥
gluten free ginger cookies
- 1 cup almond flour
- 1/2 cup oat flour
- 1/3 cup cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp sea salt
- 1 flax egg (1 regular egg works here too)
- 2 tbsps molasses
- 1/4 cup coconut oil (melted)
- Preheat oven to 350°F
- Prepare your flax egg. Add 1 tablespoon of flax meal with 3 tablespoons of water and set aside for roughly 5-10 minutes or until a yolky consistency has formed.
- Process 1/2 cup of oats in a food processor to blend into a flour. Next, combine all dry ingredients together in a bowl. I used my kitchen aid to mix all ingredients together, but you can mix it by hand as well.
- Combine all wet ingredients together in a bowl. Let coconut oil cool a bit before adding it to the egg+molasses mixture.
- Add wet ingredients to dry ingredients, and mix until well incorporated. Again, I used my kitchen aid to do the mixing for me, but mixing by hand should work just as well.
- I used a melon ball scoop to measure out my cookies, about 2 tablespoons of batter. The batter will be quite sticky. Scoop batter and roll into a ball, option here to roll in sugar then place on a lined baking sheet. For a flatter ginger cookie, gently press the ball down with your palm before going into the oven.
- Cookies will spread out significantly in the oven so make sure you leave enough space between each cookie. ( I baked 6 cookies first, then the last three)
- Bake for 10 minutes. IMPORTANT: let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.