Gluten-free + Vegan Gingersnap Cookies

I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)

Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.

So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.

Tall order, right?

 

Enter the gluten-free, vegan, egg-free (obviously), potato-free gingersnap cookie.

*does the fist pump dance*

… the answer to this years’ Christmas gifts.

Ha! It’s only November 14th and I just declared that I have Christmas gifts planned. And better yet? The stands are done, the cookies are in the freezer, this lady is rockin’

 

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Gingersnap Cookies
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These gingersnaps are full of flavor. They’re chewy, moist, and have a crackly top, as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!
Ingredients
Cinnamon sugar
Dry
Wet
  • 3 tablespoonblackstrap molasses
  • 1.5 tablespoon water
  • ½ cup coconut sugar
  • ¼ cup avocado oil
  • 2 tablespoon canned pumpkin – just pumpkin, not the pie filling
Instructions
  1. Directions
  2. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Combine cinnamon sugar ingredients in a small bowl. Set aside.
  4. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
  5. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
  6. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
  7. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
  8. Roll balls in cinnamon sugar and place on prepared sheet.
  9. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Kevin likes his gingersnaps snappy, so I cooked a second batch for 20 minutes juuust for him.

View Nutritional Information (once on page scroll down)

Don’t let my organization fool you. The house is a disaster and I’ve just realized my left sock has gone missing.

You can’t win ’em all my friends, you can’t win ’em all.

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Comments

  1. Do these cookies have 23 net carbs per cookie? I hope I read it wrong because I want to make them!

  2. Hello. My name is Kels and i am having trouble finding a good dairy free, sugar free, gluten free, nut free, and Oat and Rice flour only Gingersnap recipe. I was wondering if you could give me an alternative to the almond flour, arrowroot powder, and flax seeds or if i could just eliminate them completely without ruining the cookie. Also can i use Agave Nectar instead of Molasses and Stevia instead of the coconut sugar because of my sugar intolerance. I know im asking for ALOT but i hope you can help me. God Bless…. :)
    -Kels, 17

  3. oh wow! I just made these cookies and they’re amazingly delicious! I just thought I’d pass this on in case other readers are like me and don’t have arrowroot powder. I just used mashed potato flakes instead of the arrowroot powder. Worked just fine! :)

  4. I’m pretty new to your site and am really enjoying the recipes I have tried so far! Especially the blueberry crockpot cake …yum! I have to keep my ingredients gluten, dairy, egg, oat, and almond free for my daughter….so many great recipes have almond flour, what would be my best substitute for consistency as well as nutrition?
    P.s. Your positivity and enthusiasm is very encouraging as I find myself navigating these ingredient restrictions. Thanks!

    • Hi Lise! Thanks for your sweet comment. Recipes for almond flour… that gets a bit tricky. If it’s a small amount, any seed or nut grounded would do the trick, I’m sure!

  5. Also, could coconut oil be substituted for grapeseed oil?

    • Heck YES it could! I’ve never tried it, but I don’t see why it couldn’t. Enjoy!

  6. Can I leave out the ground flax and flax seed or replace it with something?
    Thanks!

    • Hi Rachel – the flax seed acts like an egg so if you had egg replacer or if you eat eggs, you could use it?