Vegan Gingersnap Cookies

‘Tis the season for gingersnap cookies! This recipe is vegan and gluten-free, making it perfect for holiday gifts and gatherings.


gluten-free flour xanthum gum baking soda baking powder brown sugar plant-based butter molasses ground flaxseed

©Kirsten Nunez

water vanilla extract ground ginger cinnamon allspice clove cardamom salt

Step 1:

In a small bowl, combine the ground flaxseed with water. Mix well, then chill in the refrigerator for 15 to 20 minutes, or until it forms into a gel.

©Kirsten Nunez


In a large mixing bowl, beat the plant-based butter and brown sugar. Beat until combined and creamy. Add the molasses, vanilla extract, and flax egg. Beat to combine.

Step 2:

©Kirsten Nunez

In a separate bowl, combine flour, xanthum gum (if using), baking soda, baking powder, cinnamon, allspice, clove, ginger, and salt. Mix well.

Step 3:

©Kirsten Nunez

Add 1/3 of the flour mixture to the creamed butter. Beat until fully combined. Add the remaining flour, 1/3 at a time. Be sure to beat well before adding the next third.

Step 4:

©Kirsten Nunez

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