These Heathy Vegan Ginger Snap Cookies are completely flourless and free of butter and refined sugar! A wholesome treat perfect for the holiday season.
Holy cookie monster!!
I have so many words about these here geeeengah snahps. Moist. Scrumptious. OMG. Amazing. Aretheyreal. Goals.
They’re the most stupendous combination of a slightly crisp exterior and a soft, melt-in-your-mouth interior. The straight up weird kind where you can’t get over how not healthy they taste. They’re just really, really, really yummy cookies.
Now a note about the “snap” aspect—don’t go in with crunchy expectations. These are more soft and slightly chewy. I liked them even better the next day after they’d sat on the counter in their new home, AKA tupperware. Somehow the ginger zing tasted even zippier!
Upon discovering I have not one, not two, not three, but FOUR bags of unopened almond flour, I decided it was high time to get baking. In case you haven’t heard me rant lately on social media, I’m all about using up what’s in my fridge and pantry right now. Which is a lot. I read this life-changing book and ever since I’m all about using stuff up. It’s the best damn feeling in the world.
I finally went through the two bags of pancake mix I’ve had in the freezer since early 2016, for example. I threw away and donated like six bags of things I simply didn’t need. My space and my mind are now so much less cluttered because there’s just less STUFF. Low and behold, it’s super easy to keep things organized now. Go read that book!
What’s a girl to do when she has more almond flour than she knows what to do with? Google it.
Upon searching for “almond flour cookies,” I stumbled upon this glorious recipe. They were super simple and delish, but I must admit, these Healthy Vegan Ginger Snaps are like at least twelve times better. I think it’s the molasses!
Speaking of molasses, I used it in this recipe not only because it’s packed with minerals like calcium and iron, but also because it’s known to add chewiness. There is indeed a difference between regular and blackstrap molasses, both in flavor and nutrition. Regular molasses is boiled down fewer times than the blackstrap kind and doesn’t boast the same mineral content. It’s also not as bold and spicy. If you prefer things bold and spicy, which you do, you should go for blackstrap.
P.S. do you guys own a cookie scoop?! I just bought one at Target and was slightly worried it would be one of those kitch gadgets I throw in the drawer and never see again, but I actually used it to get the perfect little tablespoonies for these cookies. It was a truly a flawless operation.
When I made the original version, I used a large mixing bowl and stirred everything by hand. When I tried it in the food processor, it was wayyyyy easier to incorporate everything. I highly recommend that route!
I LOVE COOKIE SEASON LIKE WOAH.
- 1 tbsp ground flax + 3 tbsp water
- ¼ cup coconut sugar (or brown sugar), plus about ¼ cup for rolling
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp coconut oil, not melted
- 2 cups almond flour or meal*
- 1 tsp vanilla extract
- 1 tbsp molasses (I used blackstrap)
- 2 tsp ground ginger
- 1 tsp cinnamon
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silipat (if you just have a cookie sheet, spray very well with cooking spray).
- In a small bowl, stir together flax and water. Set aside to set for 5 minutes
- Place about ¼ cup of coconut sugar in a small bowl to roll cookies in later. Set aside.
- Batter can be made using a food processor (recommended) or in a mixing bowl. Place the coconut sugar, baking soda, salt, and coconut oil in large bowl or food processor. Stir/process until well-combined.
- Mix in the rest of the ingredients, including flax mixture, stirring/processing to combine. You should have smooth dough ball that's slightly sticky and easy to scoop. A tablespoon cookie scoop works great here!
- Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar. Place onto prepared baking sheet and gently flatten cookies with hands (they won't spread while baking.)
- Bake for 11 minutes. Allow cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.
DID YOU MAKE IT?!
I love seeing your creations! Let me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag #hummusapien! You can also upload a pic to the Hummusapien Facebook page. I love to re-post my favorites!