Gluten-free gingersnaps packed with vacation taste and identical to the actual deal with that quintessential crunch? Right here they’re! Bonus? These cookies are EASY to make, vegan, naturally sweetened, and ideal for vacation events or gifting to associates and neighbors.
Don’t fear — no problem right here! The dough comes collectively in just some easy steps. Let’s get festive and make some cookies, associates!
What’s a gingersnap?
Gingersnaps, additionally known as ginger nuts or ginger biscuits, are skinny, crunchy cookies flavored with molasses and spices like cinnamon, nutmeg, and ginger.
The origin of gingersnaps is usually attributed to Northern Europe, the place the title may very well be associated to the German or Center Dutch phrase snappen, which means “to grab shortly.” The next is our vegan and gluten-free model of those spicy, candy treats loved world wide.
Easy methods to make vegan gluten-free gingersnaps
These cookies get their sweetness from a mix of coconut sugar, maple syrup, and molasses. And their spiciness comes from ginger, cinnamon, and nutmeg. Melted coconut oil creates the very best cookie texture, with a impartial taste! It’s getting spicy in right here!
Subsequent, for dry elements, oat flour, almond flour, and arrowroot starch mix to create a snappy cookie that actually lets the flavors of the molasses and spices shine!
After including the dry elements, it’s time to roll! Rolling and chopping out the cookies creates the thinnest, snappiest, and most uniform treats. We like a 2-inch spherical cookie cutter for the last word two-bite cookie!
We hope you LOVE these vegan gluten-free gingersnaps! They’re:
& Really feel like the vacations!
Make a batch to have a good time the season, carry to a vacation cookie get together, or present to associates and neighbors.
Extra cookies to share with associates
Servings 35 (Cookies)
- 1/4 cup maple syrup
- 3 Tbsp coconut sugar
- 3 Tbsp melted coconut oil
- 2 Tbsp molasses
- 1 ¼ tsp floor ginger
- 1/4 tsp floor cinnamon
- 1 pinch floor nutmeg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup oat flour* (licensed gluten-free as wanted)
- 1/2 cup almond flour (we like Wellbee’s)
- 1/4 cup arrowroot flour (additionally known as arrowroot starch)
Preheat the oven to 350 levels F (176 C) and line two massive baking sheets with parchment paper.
In a medium mixing bowl, whisk collectively the maple syrup, coconut sugar, melted coconut oil, molasses, ginger, cinnamon, nutmeg, baking soda, and sea salt till nicely mixed and easy.
Add within the oat flour, almond flour, and arrowroot starch and blend with a picket spoon or spatula till the flours are fully included. Your dough ought to really feel sticky however not too cheesy (sticking to your palms) or too dry (crumbly) and will maintain its kind. If the dough seems too dry, it possible simply wants extra mixing.
Kind the dough right into a disc and place it within the fridge for half-hour to solidify.
As soon as the dough has rested, place a sheet of parchment paper on a big chopping board or countertop. Mud it calmly with arrowroot starch then place the dough within the heart, mud with extra arrowroot starch, and place one other sheet of parchment paper on high of the dough. Working from the middle out, roll the dough into a big circle about 1/16-inch thick. Rolling to this thickness makes these cookies crisp (our most popular texture) slightly than gentle. When you have any issue rolling the dough, place it within the fridge to relax for 10-20 minutes after which strive once more.
Use a cookie cutter (we used a 2-inch circle) to chop out as many cookies as you’ll be able to. Use a steel spatula calmly dusted with arrowroot starch to switch them onto your parchment-lined baking sheets. Place the cookies about 1 inch aside on the baking sheets. Mix the remainder of the dough scraps and repeat steps 5-6 till all the dough is stamped out into cookies.
Bake the cookies for 9-12 minutes till they’re dry to the contact. Let cool on the pan for 5-10 minutes earlier than transferring to a cooling rack to chill fully. Take pleasure in!
As soon as fully cooled, the gingersnaps could be saved in an hermetic container for as much as 2-3 days at room temperature, 7-10 days within the fridge, or 1-2 months within the freezer. Dough will also be frozen for as much as 1 month and rolled/baked after defrosting within the fridge in a single day.
*Loosely tailored from our Crispy Gluten-Free Graham Crackers (Vegan).
*Diet info is a tough estimate.
Serving: 1 cookie Energy: 45 Carbohydrates: 6 g Protein: 0.7 g Fats: 2.1 g Saturated Fats: 1.1 g Polyunsaturated Fats: 0.3 g Monounsaturated Fats: 0.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 37 mg Potassium: 52 mg Fiber: 0.5 g Sugar: 3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 20 mg Iron: 0.2 mg