Vegan Gingersnap Cookies
Updated: Jan 26
My all time favorite Christmas cookie! Every single year this is the cookie I look forward to indulging in. I love the chewy texture, the warm spices, and the sweet white chocolate coating on the outside. These cookies are not only my favorite, but my families, so of course I had to recreate the recipe to be vegan friendly. The texture and taste turned out just about identical to the original ginger cookies I use to make. This cookie is made with great ingredients so the whole family can enjoy!
This Christmas cookie will definitely be made on repeat all holiday season long to enjoy with family and friends. It has the classic chewiness from the molasses the ginger cookie is known for. It is filled with warm holiday spices to make it the recognizable ginger flavor that is balanced out with the sweetness from the sweetener/sugar and white chocolate. The white chocolate on the top gives it an extra boost of sweetness with a smooth texture. It also makes it look very festive and pretty!
This super simple one bowl recipe will get you and your family/friends into the holiday spirit! It will hit that gingersnap craving and be a delicious snack or dessert all holiday season long. It would be the perfect cookie to whip up for neighbours for a thoughtful homemade gift. These cookies have already brought a lot of joy to my family and friends and I hope they will do the same for you! Please be sure to let me know what you think!!
- 1/2 cup oat flour
- 1/4 cup smooth almond butter
- 2 Tbsp melted refined coconut oil
- 1/4 cup lakanto golden sweetener, coconut sugar, or brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground all spice
- 1 tsp ground ginger
- 3 Tbsp molasses
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 cup of white chocolate (I used dairy free found at Walmart or Nestle makes one)
- 1 tsp coconut oil
1) Preheat oven to 350 and line a baking sheet with parchment paper
2) Combine all ingredients in a bowl except white chocolate and one tsp of coconut oil until well combined
3) Let the dough chill for at least two hours in the fridge
4) Scoop a heaping tbsp of dough, roll in a ball, and the place on baking sheet spread out at least 3-4 inches apart because the cookies will spread
5) Bake for about 10 minutes or until they are golden on the edges but soft in the middle
6) While the cookies cool, in a small microwave safe bowl mix the white chocolate and a tsp of coconut oil. Melt in 15-20 second increments and stir until the chocolate is smooth.
7) Take a knife and drizzle the cookies with the chocolate. Allow the chocolate and cookies to dry completely before storing.
Makes about 10 cookies
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