Gingersnap Cookies 100% Vegan

By: Genevieve Melzer

'Tis the season of giving and indulging in special holiday treats. Sometimes as a vegan you can’t have all the holiday desserts that other people are enjoying. We here at Two Girls and One Organic Garden are here to change that, we want you to be able to eat desserts that not only taste good but are made with the best ingredients out there.

Baking cookies is always a fun activity around this time of year and I encourage you to throw on some Christmas music when you make this recipe.

You will need:

2/3 cup melted coconut oil
1 cup coconut sugar
3 tablespoons flax milk (Option: can use almond or coconut milk)
¼ cup molasses
1 teaspoon vanilla
2 cups gluten free all purpose flour
2 teaspoons of baking soda
1 teaspoon of cinnamon
1 ¼ teaspoon of ground ginger
½ teaspoon of ground cloves
¼ teaspoon of nutmeg

Preparation Procedures:

1. Preheat oven at 350 degrees
2. In a large bowl combine the oil and sugars. Beat in the flax milk, molasses and vanilla.
3. In a separate bowl add the flour, baking soda and spices then stir together.
4. Add the dry flour mixture in the wet mixture and stir together until mixed completely and is a dough consistency.
5. Place bowl with dough in the “ice box” (refrigerator) for 30 minutes.
6. On a heavily floured surface scoop a 2” amount of dough and roll into a ball then roll out the ball using a rolling pin or anything else that rolls dough out, like a wine bottle. Roll dough out to ¼ of an inch if possible.
7. Use cookie cutters to cut shapes into the rolled out dough, remove excess dough and use a spatula to remove cookie from surface and place on an ungreased baking sheet. Repeat until all dough is used.
8. If you are short on time you can also scoop out 1-2” balls and place on cookie sheet. No rolling pin or cookie cutters needed.
9. Place cookies ½“ away from the other cookies on baking sheet. Feel free to decorate cookies with sprinkles before you bake them.
10. Place in oven and bake for 8-10 minutes and 10-12 for the scooped out ball cookies.
11. Let cool and serve.

Tip: These cookies go great with a glass of cold coconut milk eggnog.

This recipe makes about 20 cookies (6-8) per baking sheet. Try to share these gingersnaps with friends and family…although they are tough to share because they are so delightfully delicious. Have a happy and healthy this holiday season.