These Vegan Gingersnaps have coconut butter in them to give them an extra dose of sweetness, flavor and buttery-ness. These are perfectly sweetened, spicy just enough and so moist! Perfect to impress guests that would never know they are made without eggs or oil!
This is a sponsored post written by me on behalf of Tazo® Tea. All opinions are 100% mine.
VEGAN COCONUT BUTTER GINGERSNAPS
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. These Vegan Coconut Butter Gingersnaps are good no matter the weather. I love anything that involves 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. And these vegan gingersnaps will rock your taste buds.
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!
COCONUT BUTTER INSTEAD OF OIL IN BAKING
These gingersnaps are a bit different than the classic ones. I decided to give them a little twist and add coconut butter. You can use store-bought or make my homemade coconut butter in less than 10 minutes! 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. It gives a buttery flavor without using oil.
COOKIES AND TEA
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’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.
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. They are 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!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Coconut Butter Gingersnaps
Ingredients
- 1 1/2 cups (214g) spelt flour (see NOTES below for tested gluten-free oat flour version!)
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (190g) pure maple syrup, room temp
- 3 tablespoons (54g) molasses, not blackstrap, room temp (I use Grandma's Molasses)
- 1/2 cup + 2 tablespoons (148g) 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
NOTE
- I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale
Instructions
- 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 stir 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.
Notes
- To make these gluten-free, you will sub with superfine oat flour. Because spelt is more finely ground than oat flour, you will need more oat flour than you would spelt. So instead of 214g spelt, you will need 225g of superfine oat flour). 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.
- 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
Thank you for all your gluten free vegan mostly unrefined recipes! I made this by blending 2 cups of oats into the flour and subbed the allspice for pumpkin spice and they were SO delicious! I was wondering how to get it crispier for next time…
Hi Mea! So awesome to hear you enjoyed these! These I actually created to be soft gingersnaps since I’m not really a fan of the super hard ones, but you could just increase the cooking time if you want them crispier, but cooking them too long will dry them out more and they will likely not ever be as crispy as the store version kind.
Thanks so much Brandi!
I can’t have much fat at all in addition to having to go vegan with my diet (I have issues with fat and pancreatitis) so would it be possible to use applesauce instead of the coconut butter, by chance?
Thank you for all your beautiful recipes! Yummy!
Kris
Hi Kris! Unfortunately, applesauce would not be a good choice at all for these cookies. The coconut butter gives a lot of moisture to these and makes them have a delicious cookie texture. Applesauce would make them extremely DRY and muffin-like and nothing like a cookie. I do have several other cookie recipes that don’t use coconut but use almond butter instead, but all of them have some whole food fat in them for taste and texture.
These cookies are AAAAmazing!!!! I loved them, my non vegan family loved them, our guests loved them! They are mouth wateringly delicious, and went beyond my expectations. I’m hooked! I also made the Gingersnap Chocolate Mousse, minus the piecrust – due to time constraints…. it too did not disappoint! I received lots of compliments from the enthusiastic eaters!! I highly recommend both recipes.
Thank you so much Quinta for the amazing review and lovely photos on Instagram! I truly appreciate the feedback and so glad you loved both recipes!
Brandi!!!!!!!! Omg, these are better than ridiculously delicious…THEY ARE PERFECTLY OUT OF THIS WORLD DELICIOUS!!!! I altered the recipe a bit…I have some friends who just returned from a European cruise, and brought back GingerSnaps with nuts and dried fruit…so I added 1/4 C sliced almonds and 1/3 C raisins, and they are wonderful! The additions helped me stretch it to 24 cookies! Congratulations. AGAIN! Blue Ribbon Winner!
Oh Carol, you are the best! Everytime I read a review from you, I get all giddy! I’m ecstatic that you loved these so much!! The addition of raisins and almonds sound wonderful! So thrilled you loved these, and as always, thank YOU so much for always taking the time to come and leave a review! Happy holidays! xx
Would I be able to substitute your gingerbread seasoning for the individual spices in the recipe? If so would I just use the total amount of the individual spices equivalent to the gingerbread spice mix?
thanks!
Hi Pam! I wrote this recipe based on a classic spicy gingersnap cookie, so the flavor is pretty different than my gingerbread spice mix. These cookies have a lot more ginger in them, so I’m not sure exactly if you would want to change the flavor profile, but if you want to try it, I would suggest doing 1 tablespoon of the gingerbread spice mix!
If you’re after a ginger cookie that warms your soul with each and every chewy bite – give this recipe a go. Made one batch yesterday and I’m already planning to make another.
Looking for a vanilla wafer. Do you think leaving out the spice would yield a similar cookie.?
Hi Laura, I really don’t because of the molasses, I don’t think it would taste right. I would try googling vegan vanilla wafers?? There has to be some out there! 🙂
Made them with spelt flour and also with oat flour (ground oats) when out of spelt and they are incredibly delicious each time, each way!!!!!!!!!!! Thank you Brandi!!!!!
Hi!
I made a mistake when combining the liquids; I added the butter first, then molasses and syrup. My batter is not thick in order to make a ball.
Do you think that not following the correct steps. I ended with a runny batter?
Hi! Hmmm, not totally sure if that would make a huge difference, however, did you preheat the coconut butter and mix it well first. It sounds like you may have gotten just the oily part of the coconut butter, which separates from the coconut meat in the jar. I would place the batter in the fridge until it’s firm enough to roll into balls or add more flour. If you only got the oily part, it will likely make the cookies overspread. Did you weigh the ingredients?
These look amazing!! Will be trying this recipe very soon 🙂
This is hands down the best vegan gingersnap cookies I’ve ever made. Thank you so much for sharing this recipe!
Yay, that thrills me to hear, thank you so much Natalie!!
Do you think this would work with cassava flour? My son is on a low protein diet so cassava flour and other starches are what I need to use to make him cookies he can have. Coconut butter is expensive so I’d hate to fail and waste it. He loves this cookie to give you an idea…
https://www.feastingonfruit.com/puffy-glazed-lemon-cookies/
Can you redridgerate the dough overnight if needed?
Hi! No I wouldn’t do that because since coconut butter hardens when it gets cold, the batter would become very dry and crumbly.
Delicious recipe!!! The texture is nice and yeah, really process the coconut until the coconut butter is as liquid as possible.
Can I replace coconut butter with almond or cashew butter?
No, the recipe won’t work the same since coconut butter is much runnier and more oily!