These vegan ginger snap cookies are a delightful twist on a classic favorite, featuring the warming spice of ginger paired with a hint of maple syrup for sweetness. Perfectly crunchy on the outside and chewy on the inside, they are sure to be a hit!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds mixed with 3 tablespoons water (chia egg)
  • 1/4 cup crystallized ginger, finely chopped (optional for extra zing)
  • Granulated sugar, for rolling

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, prepare the chia egg by mixing the chia seeds with water. Let it sit for about 5 minutes until it becomes gelatinous.

In a large mixing bowl, combine the all-purpose flour, almond flour, coconut sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk together until well blended.

In another bowl, mix the melted coconut oil, maple syrup, molasses, and the chia egg. Stir until smooth and well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a thick dough forms. If desired, fold in the finely chopped crystallized ginger for an extra punch of flavor.

Using your hands, roll the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheet, leaving space between each cookie.

Flatten each cookie slightly with the palm of your hand or the bottom of a glass. This will help them spread evenly while baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly soft. They will continue to firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your spicy ginger snap cookies with a warm cup of tea or coffee!