Vegan Gluten Free Gingersnap Cookies

I’m sure most people are on a healthy new year kick and limiting their cookie consumption right now, but I have a delicious recipe that has to be shared today. It’s too good to keep a secret and if you’re limiting your sugar intake, just bookmark this post and save it for a time when you need the perfect cookie recipe.

All you really need to know is that these cookies are amazing and you should definitely make at a some point. I made some for our NYE party last weekend and they were a huge hit.

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The story behind these cookies starts with Isaac and his love for the vegan + gluten free gingersnap cookies made and sold at Ellwood Thompsons, a locally owned organic market here in Richmond. The cookies are dense, chewy and extra gingery – everything a gingersnap cookie should be. Isaac buys one almost every time we stop by Ellwood’s, which is often.

One large cookie sets him back $1.99. Now that’s a small price to pay for a large and exceptional cookie, but you know me and my copy cat recipes – I had to try to make my own comparable version of said cookie.

A couple batches of gingersnaps later and I think I have the perfect recipe. Although this recipe makes smaller cookies than the ones we buy at Ellwood’s, Isaac did a taste test with a cookie from my batch and a cookie we bought from Ellwood’s and said it was spot on!

Long story short, these cookies so good you could probably sell them for $1.99 a cookie. Or just bake them and eat 3 in one sitting. <– Not that I did that or anything.

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Vegan Gluten Free Gingersnap Cookies

Inspired by Ellwood Thompson’s / Adapted from PETA’s Gluten Free Gingersnap Cookies

Makes 4 dozen cookies

Ingredients

  • 2 1/4 cup all-purpose gluten free flour (I used Bob’s Red Mill)
  • 3/4 tsp. xantham gum
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 3 tsp. ground ginger
  • 3/4 tsp. sea salt
  • 1/2 cup – 3/4 cup crystallized ginger, chopped
  • 1/2 cup vegan shortening (I used the Earth Balance brand)
  • 1/4 cup vegan margarine (I used the Earth Balance brand)
  • 1 cup sucanat or light brown sugar
  • 1/2 Tbsp. ground chia seeds or flaxseeds
  • 1 Tbsp. water
  • 1/4 cup molasses
  • 1/2 cup organic sugar (I used turbinado sugar)

Preparation

  1. Pre-heat oven to 350°F.
  2. Whisk together the flour, xantham gum, spices, salt, and crystallized ginger. Set aside.
  3. Cream together the shortening, margarine, and sucanat/brown sugar in a large bowl.
  4. In a separate bowl, mix the flaxseeds/chia seeds and water together and add the molasses. Pour into the creamed sugar mixture. Using a hand mixer, mix on low until combined.
  5. Add the flour mixture to the sugar-molasses mixture and continue to mix on low until well combined. Chill for 1 hour.
  6. Roll the dough into walnut-sized balls. Roll in the sugar.
  7. Place 2 inches apart on a greased cookie sheet.
  8. Bake for 12 minutes.

I hope you enjoy these cookies as much as Isaac and I do. Happy Monday!

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Comments

  1. I had two!!! They were gooood!

  2. Ohhhh myyyy goodness these look dangerously good. Thanks for the recipe!!

  3. I love all Gingerbread cookies. Vegan and Gluten Free… Yes Please!

  4. Yummy! These sound great :)

  5. These look delicious! I just made your delicious sweet potato kale bowl and loved it! I would have never thought that peanut sauce would be so delicious on those ingredients!

  6. Oh my, I haven’t had gingersnaps in ages and these look so good!

  7. Yum! I want to try these — I was going to make gingerbread cookies over the holiday and never got a chance, and I’d say these will make a good replacement :)

  8. Oddly, one of the only cookies I will buy are vegan and gluten free ginger snaps. I seriously cannot wait to try this recipe!

  9. Yum!! I have been wanting to try a homemade gingersnap cookie, I haven’t made them before…I’ll have to save this recipe…thanks!! :)

  10. OMG! Martin’s was the SAME way last night! As much as I HATE shopping the big-boy markets (I love me some Trader Joe’s, Whole Foods, Good Foods, etc.), I needed several odds and ends and ended up at Martin’s. They had NO sweet potatoes, NO bananas (which was just WEIRD), NO cauliflower, cereal shelves had bare spots as well as bottled water and nut butters. It was REALLY bizarre. I wondered about the snow thing myself, but I’m a teacher, so I stay pretty up to date on those things!!

    These cookies look a-MAH-zing!!! Can’t WAIT to try them!!

  11. YUM yum yum and YUM!!! :)

  12. I’m definitely not cookied out and I can’t wait to make these!

  13. brittany! YOU are adorable! my friend Bria gave me two books for Xmas, one an artist’s approach to the book of Ruth…it was amazing, she turned old testament scripture (I’m jewish) with the use of a vogue magazine into the published work of art! incredible and a GF magazine with gingersnap recipe within!!!!!!!!!! love your post…thanks brittany, jasper naomi

  14. These sound really good. What is the purpose off the Chia or flax seeds. Me and flax don’t get along. Is there something else I can substitute?

    • Chia seeds or flax seeds are included to help bind the cookies together and add a little fat – basically a sub for an egg. You could try leaving it out and see what happens. Let me know if you do. :)

  15. These look fantastic!

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