Vegan Gingersnaps Recipes

CRISPY VEGAN GINGERSNAPS

Steps:

• Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
• Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
• Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

VEGAN GINGERSNAPS

Steps:

• In a medium bowl, cream the butter until soft. Beat in the sugar, then add the vanilla and eggs. Add molasses and beat until well-incorporated. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the edges. Firmly press the dough into the bottom of the pan, making the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice the brick into thin slices, no more than 1/8". Place on a sheet pan lined with parchment paper or ungreased foil. Bake in a preheated 350 F oven until the edges turn dark brown, about 12 minutes. Alternatively, you can form the dough into a couple logs that are 1 1/2" in diameter. Slice as directed above and bake for 8-9 min. The dough gets soft quickly, so work quickly. Because the cookies are thin, there's a fine line between underbaked and burned.