Warm ginger, molasses and clove that bring your heart close to Christmas with their flavour. These gluten free, vegan gingersnap cookies, cook up to taste exactly like the gluten/dairy/egg versions. Soft and chewy on the outside with a beautifully crisp and sugary exterior. A Christmas tradition with and allergy free twist.
Ginger cookies have always been part of our Christmas traditions, in fact every day traditions in my grandmother’s house, I realize now this is where I got my love for all things ginger. I started making these when we had our catering company 10 years ago and we sold them as part of the Christmas cookie packages we sold. The best part of these gluten free, vegan gingersnap cookies is how easily they freeze when raw and can be thawed and baked so fresh cookies at any moment from one batch of cookies made. In busy times, this aspect of any cookie recipe is helpful.
Gluten free, vegan gingersnap cookies are made with our gluten free sweet baking flour blend. We used organic coconut sugar and molasses as the sweeteners and aquafaba (the mixture from canned chickpeas) as the egg replacer. We used vegan baking sicks made by MELT. Use these cold, rather than room temperature as with dairy baking, if the gluten free, vegan gingersnap dough becomes too warm from working with it, it will need to be chilled in the fridge so the dough is cool enough to form balls.
We covered the balls with both organic cane sugar in the photo above on the right side and coconut sugar on the left side, the taste is virtually identical. I give the choice to you, to use what works for your dietary requirements, it is nice to have the option of which sugar and GI index suits your needs.
Gluten free, vegan gingersnap cookies freeze very well raw. To prevent them from sticking together be sure to freeze them separated on a baking sheet or flat surface and then place them in a more cramped container to store in the freezer, allow them to thaw on a cookie sheet before baking as usual.
Gingersnaps - gluten free, vegan
- baking sheet
- measuring spoons
- measuring cups
- large bowl
- hand mixer
- 2 ¼ cups flour
- ½ cup coconut sugar
- ¾ cup butter
- ¼ cup molasses
- ¼ cup aquafaba (for 1 egg replacer)
- 1 tsp. baking soda
- ½ tsp xanthan gum
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. cloves
For rolling into balls
- ¼ cup organic cane sugar & coconut sugar for rolling
Cream butter and sugar
- Whip the butter until creamy
- Gradually add coconut sugar and continue to whip
- Add aquafaba and molasses (lightly grease the measuring cup so it comes out easier)
- Continue to beat with hand mixer and add in ginger, cinnamon and cloves
- Add half the flour with baking soda and xanthan gum
- When incorporated fully add last of flour and mix until smooth and forming a ball when scraped from the sides of the bowl.
- Ball should be slightly glossy and roll into a ball when formed with your hands.
- Portion them with a small scoop.
- Test roll one in the palm of your hands. If ball is too warm and sticky, put the dough in the fridge to rest.
- Roll ball in organic cane sugar or coconut sugar or the two mixed, by placing sugar in a small bowl and rolling the ball around in the sugar.
- At this point the gingersnaps can be frozen. Freeze them so they don't touch then you can store them in a box while touching after they are frozen.
- Preheat oven to 350.
- If they were frozen, thaw to cool before baking, vegan baking sicks are not as heat tolerant as butter is, so don't allow them to get warm.
- Place balls on a silplat or parchment lined baking sheet.
- Bake at 350 for 12-15 minutes until cookies are flatter, have cracked tops and are firm when pressed gently.