Best 3 Crispy Vegan Gingersnaps Recipes

Are you looking for a delicious and easy-to-make vegan gingersnap recipe? Look no further! This article will provide you with the best vegan gingersnap recipe that will leave you craving more. Made with wholesome plant-based ingredients, these crispy gingersnaps are perfect for any occasion – from holiday gatherings to everyday snacks. With a perfect balance of sweet, spicy, and chewy texture, these vegan gingersnaps are sure to please even the most discerning palate. So, gather your ingredients, preheat your oven, and get ready to create the perfect batch of crispy vegan gingersnaps.

Here are our top 3 tried and tested recipes!

CRISPY GINGERSNAPS

Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories Desserts Cookies Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

Ingredients

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

CRISPY VEGAN GINGERSNAPS

Crispy Vegan Gingersnaps image

These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.

Provided by Anastasia Pilato

Categories Desserts Cookies Gingersnap Recipes

Time 35m

Yield 24

Number Of Ingredients 11

Ingredients

¾ cup almond flour
¼ cup coconut flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup almond butter
½ cup honey
¼ cup melted coconut oil

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.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 9.6 g, Fat 9 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 72.9 mg, Sugar 6.3 g

INCREDIBLY CRISP GINGERSNAPS

Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

Steps:

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

Tips:

To achieve the perfect crispy texture, make sure to chill the dough for at least 30 minutes before baking.
Use parchment paper to line your baking sheets. This will prevent the cookies from sticking and make cleanup easier.
Bake the cookies until the edges are just starting to brown. Overbaking will make them dry and crumbly.
Let the cookies cool completely on the baking sheets before transferring them to a wire rack. This will help them to retain their shape.
Store the cookies in an airtight container at room temperature for up to 2 weeks.

Conclusion:

These crispy vegan gingersnaps are the perfect holiday treat. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet and spicy cookie, give this recipe a try!