Vegan Chocolate Chip Gingersnap Cookies Recipes

VEGAN CHOCOLATE CHIP GINGERSNAP COOKIES

Steps:

• Preheat the oven to 350 degrees and line a baking tray with a silicone baking mat or parchment paper. Set aside.
• In a medium bowl, whisk together the dry ingredients: flour, sugar, ground ginger, baking powder, cinnamon and nutmeg.
• Peel the fresh ginger and grate it into small bowl
• In a small saucepan, melt the coconut oil. Once melted stir in the grated ginger and molasses until combined.
• Pour the oil and molasses into the flour mixture and stir until combined. Add water to the dough if necessary, 1 tablespoon at a time, to get all the flour to incorporate into the dough.
• Fold in the chocolate chips.
• Working quickly, roll pieces of dough into a ball. Place dough balls on your prepared baking sheet. Bake in the oven for 10-12 minutes or until the base looks slightly brown.

CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
• Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
• Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
• Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
• Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

CRISPY VEGAN GINGERSNAPS

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.