This is a sponsored post written by me on behalf of Tazo® Tea. All opinions are 100% mine.
Are you all getting as ready for fall as I am?? It's still so hot here in Texas, it's never-ending. Seriously, humidity, go away. But as usual, I couldn't care less about what the outside weather is when it comes to food cravings. I'm soooo ready for all things fall-inspired and of course, that involves anything pumpkin or ginger-related. I absolutely LOVE ginger, the spiciness and that lingering flavor in your mouth. One of my all-time favorite cookies are gingersnaps.
These are so soft and chewy and have a slightly crispy edge. They are amazing the day they are made, but they get even BETTER the next day. So much that it shocked me. They become more soft and bit more fragile, but the flavor, oh my. The molasses and coconut butter really soak into the spelt flour, making the cookies more moist and sweeter. Just because I'm so good to y'all, I also tested a gluten-free version made with oat flour!
These gingersnaps are a bit different than the classic ones, because hey, I don't really do classic, lol. I decided to give them a little twist and add coconut butter. Oh boy, it gives them such amazing flavor, sweetness and wonderful texture. But not to worry, it doesn't taste like coconut, at all. Hubby hates coconut and didn't even notice. The key is to use a really good quality and finely pureed coconut butter. Just make sure it is a total liquid when measuring.
Now, most people think of pairing cookies with milk. Not me, I'd rather liven myself up with a hot beverage. It honestly brings out the flavor and spices of the cookies better that way. Especially with these vegan gingersnaps. Gingersnaps make me feel like it's the fall and the holidays. I love it when it gets cold and I can really up my intake of the warm drinks and teas. I really love the teas by Tazo® Tea. I'm sure you've seen them. A large amount of stores carry them...Walmart, Target, Sprouts, Whole Foods, etc.
I love, love the feeling and relaxation and warmth from drinking something delicious and hot. I've been drinking tea for years, more-so in the past few years. I love the green teas, chai and black teas the most. I've been drinking Tazo® chai tea for the past year and currently have boxes in my pantry, so when they reached out to me to try their latest blends, I was beyond excited. I'm so super picky about the brands that reach out to me and only work with those that I already use or genuinely have an interest in.
I wanted to create a recipe that would be the perfect companion for a nice hot cup of tea. Hello, warming and spicy gingersnaps! Total perfection, I tell ya.
Two of the blends they sent me to try were Awake™ English Breakfast and Zen™ . The Awake English Breakfast™ (featured above) is an exciting blend of black teas. No weird additives or preservatives. Simple and clean. This blend is a great caffeinated choice for me, because it gives me that energized feeling throughout the day. I loved the bold, rich taste and I love to add a bit of maple syrup to mine. Delish. What I love is that it tastes delicious first thing in the morning, but also for an afternoon when I'm working. Great anytime of the day.
Now for the Zen, it is a blend of green tea, lemon verbena leaves, spearmint and lemongrass. It is amazing! Refreshing, bright and clean tasting. I love drinking this one with baked goods or muffins, and obviously what is more joyful and exciting than cookies? The Tazo teas are made with fine quality tea leaves, spices and botanicals. The best part? Delicious and so many different blends to chose from!
I really love to add some maple syrup and fresh lemon juice to the Zen blend. It brings out the spearmint and lemon flavor and is so refreshing! If you are more of a fruity tea drinker, then you must try their Passion® blend.
For all this delicious tea, we need to pair them with these yummy gingersnaps. I promise they are incredibly easy to make. They require just 1 bowl, 15 minutes prep and just 8 minutes in the oven! Go make some of this delicious tea and cookies!
So simple, just mix the batter all in 1 bowl, roll the dough into 18 balls, press them down into 1/4 inch thick and sprinkle some sugar on top.
These Vegan Coconut Butter Gingersnaps are some of the most delicious and easy cookies, ever. They are just 8 ingredients (+ salt) and are just divine. I really hope you all love them and let me know what you think after you make them!
Be sure to leave me feedback below after making these Vegan Coconut Butter Gingersnaps!
Vegan Coconut Butter Gingersnaps
- 1 1/2 cups 214 g spelt flour (see NOTE below for tested gluten-free oat flour version!)
- 1/2 teaspoon baking soda
- 2 teaspoons 4 g ground cinnamon
- 1 1/2 teaspoons 3 g ground allspice
- 1 1/2 tablespoons 8 g ground ginger
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons 190 g pure maple syrup, room temp
- 3 tablespoons 54 g molasses, not blackstrap, room temp (I use Grandma's Molasses)
- 1/2 cup + 2 tablespoons 148 g liquid melted coconut butter (this is just pureed coconut, NOT COCONUT OIL! My favorite brand is Dastony which is sold at Whole Foods or Amazon)
- Optional: white sprinkling sugar I use Wholesome Sweeteners b/c the crystals are sparkly and vegan
Note: To make these gluten-free, you will sub with superfine oat flour. Because spelt is much more finely ground than oat flour, you will need more oat flour than you would spelt. So instead of 1 1/2 cups of spelt, you will need 1 3/4 cups + 2 Tablespoons finely ground oat flour (225 g). Use a scale for accurate results. All the other ingredients remain the same. You will bake the oat version for the same time of 8 minutes.
- As I always recommend, use a scale for accurate results. Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.
- To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well.
- Before adding the coconut butter, it's imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. I like to store my coconut butter into a separate glass container after purchasing from the store. This is important since the oil will separate from the coconut meat and it should be thoroughly mixed before adding to the recipe. Just slightly heat the jar in the microwave for about 15 seconds to soften it, scoop it all out into the container and if needed, heat just a few more seconds and then stire it all together until completely smooth and runny. Then measure.
- Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl.
- Using a heaping 1 1/2 tablespoons each, form balls and place on the pan about 3 inches apart from each other. Don't add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan. Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4 inch thick. Sprinkle icing sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the icing sugar if you like yours extra sweet, or serving to guests for presentation. I love the look of the icing sugar on top.
- Bake just 8 minutes (one pan at a time), until they have spread some and poofed up a little. Do not overbake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 minutes. Remove and cool 10 minutes on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile.
Nutrition per cookie: 144.2 calories, 5.6 g fat, 1.9 g protein, 21.2 carbs, 2.6 g fiber, 9.3 g sugar, 91.5 mg sodium
Please understand that my nutrition info given can vary, as different brands of ingredients can vary in their nutritional values. Therefore, it may not be 100% accurate.