Vegan Gingersnap Cookies

Ginger cookies are my favorite treat to make around the holidays! With their spicy flavors and chewy consistency, they make a perfect dessert to enjoy while you decorate the house or wrap gifts. The applesauce stands in for eggs and adds some moisture, while the dark molasses adds a nice richness of flavor that you won’t find in very many cookie recipes. Happy Holidays!

Vegan Gingersnap Cookies

Makes about 24 cookies


2 cups Flour

1 Tablespoon Ground Ginger

1 teaspoon Ground Cinnamon

½ teaspoon Salt

¾ cup Vegan Butter

1 cup Sugar

1/4 cup Unsweetened Applesauce

¼ cup Dark Molasses

¼ cup Ground Cinnamon & Sugar Mixture (equal parts)


-Preheat oven to 350 degrees Fahrenheit.

-Sift flour, ginger, baking soda, cinnamon and salt in a mixing bowl.

-Cream vegan butter in a separate bowl with white sugar. Add the applesauce and dark molasses.

-Sift about 1/3 of the flour mixture into butter mixture and stir thoroughly. Then add the remaining flour mixture and mix it until a soft dough forms.

-Separate small pieces of dough and roll them into balls. Dip each ball in a mixture of cinnamon and sugar before placing on an ungreased cookie sheet.

-Bake cookies for about 10 minutes or until the tops become rough and cracked.

-Allow to cool for 5-10 minutes before serving. 

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