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Healthy Vegan Ginger Snap Cookies

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 11 mins
  • Total Time: 26 mins
  • Yield: 14 1x
  • Category: Dessert


These Heathy Vegan Ginger Snaps are completely flourless and free of butter and refined sugar! A wholesome treat perfect for the holiday season.




  1. 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).
  2. In a small bowl, stir together flax and water. Set aside to set for 5 minutes
  3. Place about 1/4 cup of coconut sugar in a small bowl to roll cookies in later. Set aside.
  4. 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.
  5. 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!
  6. 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.)
  7. Bake for 11 minutes. Allow cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.


*I do not recommend substituting any other flours. If you don’t have store-bought almond flour, you can make it at home by blending raw almonds in the blender/food processor to make a fine flour.