Vegan Gluten-Free Gingersnap Cookies Recipe
Warm and comforting with a touch of spice. Just try not to dream about these chewy vegan gluten-free gingersnaps from Sarah Bakes Gluten Free. We dare you.
Servings: 24 cookies
Calories: 104kcal
Ingredients
- 2 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¾ cup brown sugar
- ¼ cup cane sugar
- ⅓ cup coconut oil, softened
- 3 tablespoons dark unsulfured molasses
- 2 tablespoons So Delicious unsweetened coconut milk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons raw turbinado sugar
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- In large mixing bowl, cream together brown sugar, sugar and coconut oil, 1-2 minutes. Add molasses, coconut milk, and vanilla. Mix until blended.
- Add the flour mixture and stir until just combined. Do not overmix!
- Roll heaping-tablespoons scoops of cookie dough into balls and place onto prepared baking sheet. Flatten with bottom of measuring cup. Sprinkle turbinado sugar on cookies.
- Bake for 8-9 minutes. Place cookies on cooling rack to cool completely.
Notes
Store in air-tight container for up to 4 days.
Nutrition
Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 74mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0.3IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg