Hey guys! Are we all ready for Thanksgiving?? I’ve got a super tasty vegan cookie recipe, and next week I’m sharing a GREAT Thanksgiving dessert that you can use these cookies in! They are absolutely amazing on their own though, and there’s no difficult ingredients either!
I love ginger cookies, it’s one of my favorite fall and winter recipes. PLUS, I’m all for easy, satisfying, vegan recipes that everyone can enjoy, and this fits the bill perfectly. I’ve done a lot of variations on the classic, but this is the warm, spicy, comforting cookie that we all need right now. Let’s get to it!
How to Make High-Altitude Vegan Gingersnaps
These cookies come together quickly, and they don’t use any hard-to-find ingredients! We’re starting by beating together some vegan butter- whatever brand you prefer- with some brown sugar and white sugar until combined and fluffy.
Then, add in the molasses, almond milk, and vanilla extract until just combined. And finally, add in all your dry ingredients. You don’t even have to whisk them together beforehand, you can just toss everything into the bowl and beat until it’s thoroughly combined and a thick dough has formed!
It will look something like this once it’s fully mixed together:
Now we’re rolling the cookies in regular granulated sugar, OR, if you have some, Origin Vanilla Sugar is an absolute prize! Just pop them onto a baking sheet and into the oven- no need to press them down or anything.
They bake for about 10-12 minutes, or until they are crackly and beautiful! And that’s it, it’s a super simple recipe!
Tips & Tricks for Vegan Gingersnaps
These cookies are super simple, and they give you that chewy, spicy, feeling that the non-vegan versions do! There’s not much to it, but here are a few tips and some info on how to get them perfect!
- Don’t be afraid to play with the spices: I’m using a warm spice mix that is heavy on the cinnamon and ginger, which is classic for this recipe, but you can use whichever spices you have and love!
- Don’t over-bake the cookies if you want to keep that chewy on the inside, crisp on the outside texture that we all know and love. You want to pull these cookies once they are cracked and puffy- they will settle flatter as they cool.
- Make sure your dough is fully mixed to ensure that you get an even batch of cookies. Don’t be afraid to scrape down the bowl and mix a little longer than you might think you need- it’s important to get everything fully incorporated in cookie doughs!
- Roll the vegan gingersnap dough generously in the sugar to ensure that you get that classic crisp edge, soft center cookie.
- Use whatever kind of sugar you’d like here- I am using just regular granulated sugar, but these would be great with sanding sugar or raw sugar too!
- I am at 5,000 ft. above sea level and I usually find that most people who live at around 3,000 ft- 7,000 ft. don’t need to make any adjustments to my recipes!
Enjoy this one guys!
High-Altitude Vegan Gingersnaps
Ingredients
- 1 cup vegan butter
- 1 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup molasses
- 2 tbs. almond milk
- 2 tsp. vanilla extract
- 3 1/2 cups flour
- 2 tsp. baking soda
- 2 1/2 tsp. cinnamon
- 2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 cup additional sugar for rolling
Instructions
-
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
-
In a large bowl, beat together the vegan butter, brown sugar, and white sugar until fluffy and well combined. Add in the molasses, almond milk, and vanilla extract and beat until combined. Add in the flour, baking soda, cinnamon, ginger, nutmeg, and cloves, and beat for several minutes, or until fully combined. The dough should be thick!
-
Scoop the dough into 2-tablespoonfuls, and roll each ball into the additional sugar to coat evenly. Place on your prepared baking sheets, evenly spaced with room to spread, and bake for 10-12 minutes. The cookies should be cracked and puffy when they are ready, and then will settle flatter as they cool. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Can i make these using regular butter and milk? Also is the ginger ground or freshly grated?
Thanks Katherine
Hi there! Yes, you can swap in regular milk and butter! Also it's ground ginger. Thank you!
Can these be made with a gluten-free flour blend? Thanks!
Hi Amy! I haven't tried these cookies with a gluten free blend, but if you're using a cup-for-cup blend, you should be able to swap it out. However, because gluten free flour will absorb more liquid, I would add another 2 tbs. of almond milk to the mixture. I hope that helps!