Vegan Gingersnap Cookies

@cokocooks

My all time favorite Christmas cookie! Every single year these gingersnap cookies is what 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 gingersnap 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 gingersnap 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!! And if you are an extra big fan of gingersnap, then be sure to try my gingersnap granola.

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Vegan Gingersnap Cookies

A chewy gingersnap cookie topped with a white chocolate drizzle

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 10

Calories 140kcal

Ingredients

• 1/2 cup oat flour
• 1/4 cup smooth almond butter
• 2 tbsp refined coconut oil melted
• 1/4 cup lakanto golden sweetner, coconut sugar, or brown sugar
• 1 tsp ground cinnamon
• 1 tsp all spice
• 3 tbsp molasses
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp ground ginger

Topping

• 1/4 cup dairy free white chocolate
• 1 tsp coconut oil

Instructions

• Preheat oven to 350 and line a baking sheet with parchment paper
• Combine all ingredients in a bowl except white chocolate and one tsp of coconut oil until well combined
• Let the dough chill for at least two hours in the fridge
• 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
•  Bake for about 10 minutes or until they are golden on the edges but soft in the middle
•  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.
• Take a knife and drizzle the cookies with the chocolate. Allow the chocolate and cookies to dry completely before storing.

Notes

Nutrition facts calculated with monk fruit sweetener

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Fiber: 1g | Sugar: 7g

Enjoy!!

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Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases, at no cost to you the buyer. Thank you for supporting CoKoCooks

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