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Vegan Coconut Butter Gingersnaps

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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!

lady's hand grabbing vegan gingersnap cookie from stack

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.

white square plate of vegan 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!

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.

2 boxes of Tazo tea

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.

lady pouring tea from black tea kettle into glass mug

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!

black tea kettle pouring tea into silver mug

 glass of syrup being poured into mug of tea with lemon

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!

hands rolling vegan gingersnap cookie dough into balls hand placing rolled gingersnap cookie ball on baking sheet hand sprinkling sugar on top of pre-baked gingersnaps

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.

basked with white cloth with vegan gingersnaps

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!

 Hands breaking a vegan gingersnap cookie

 AdvertisementIf you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

hand grabbing vegan gingersnap cookie from bowl
5 from 9 votes
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Vegan Coconut Butter Gingersnaps

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!

Course Cookies, Dessert
Cuisine American
Keyword vegan gingersnaps, coconut butter gingersnaps, gluten-free gingersnaps
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18 cookies
Author Brandi Doming

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

  1. As I always recommend, use a scale for accurate results. Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.
  2. To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well.
  3. 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.

  4. 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.
  5. 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.
  6. 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.

Recipe 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

Filed Under: Cookies/Bars, Dessert, Gluten-free Tagged With: Coconut butter, Cookies, dessert, Gingersnaps, Gluten-free, Molasses, Oat flour, spelt flour

Previous Post: « Sweet Potato, Chickpea and Spinach Coconut Curry
Next Post: Vegan Pumpkin Chipotle Chili »

Reader Interactions

Comments

  1. Christina

    September 23, 2016 at 4:38 pm

    OMG these looks beyond amazing. I am so sad they are not gluten free tho. I got so excited when I saw the email come through because I love a good ginger snap cookie. It might be one of my favorite types of cookies. So I was extremely excited about this and was thinking oh yes I am definitely making these. But I totally understand not everything works gluten free. So I will certainly admire from afar. But these cookies look like the stuff dreams are made of. Wow great job girl for real.

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 9:08 pm

      Gluten-free version posted above now Christina! Thank you so much for your kind words! 🙂

      Reply
      • Christina

        September 23, 2016 at 9:33 pm

        Thank you so much you are the best 😃😍 I can’t wait to make these in December 😄

        Reply
    • Julia

      November 23, 2017 at 7:02 pm

      There’s a gf option/note at the end of the recipe 😉

      Reply
    • Julia

      November 23, 2017 at 7:03 pm

      Oops. Nvm. She already said That lol

      Reply
  2. Angela

    September 23, 2016 at 4:47 pm

    Do you have a gluten-free flour that would work with this recipe? I love this cookie!

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 8:37 pm

      Just posted my tested gluten-free version above in the recipe under Note! 🙂

      Reply
  3. Kayla

    September 23, 2016 at 4:50 pm

    These look super yummy!

    Reply
  4. Natalie | Feasting on Fruit

    September 23, 2016 at 6:21 pm

    I didn’t even realize how much I was craving gingersnaps until now, but omg I want them! All of them! I love gingersnaps so much <3 Heck let's just skip the pumpkin mania and go straight to ginger molasses everything lol! And soft and chewy with slightly crispy edge are like the cookie magic words–it doesn't get better than that. And they are quite simple too! You just might convince me to pick up a jar of coconut butter for this 🙂 I love your sparkly reasoning for the white sprinkling sugar haha. I've been working on a snickerdoodle recipe and using the same stuff on top. Coconut sugar is great for in recipes, but it just doesn't sparkle the same way on top. Pinning and dreaming about <3

    Reply
    • brandi.doming@yahoo.com

      October 6, 2016 at 5:22 pm

      I definitely love ginger more than pumpkin, too! Yes, I love soft cookies and these are definitely more soft than those super snappy gingersnaps, but they do have a crisp edge. They are so good I just die! Thank you Natalie!

      Reply
  5. Pala

    September 23, 2016 at 7:02 pm

    Brandi,

    Is it ok to use coconut oil instead of coconut butter do you think? I wanted to make these tonight and just checked the pantry and I have about 50ml of coconut butter left but a big tub of coconut oil. What do you think?

    P

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 7:26 pm

      Hi Pala, use all the coconut butter you have and then use coconut oil for the remainder and I “think” that will work. As long as they roll into balls I think you should be ok. They will be less sweet without using all coconut butter, just fyi. Please let me know how they turn out.

      Reply
  6. Linda

    September 23, 2016 at 7:10 pm

    These look great! Can the flour be subbed for a different type? Also can coconut oil or Earth Balance be used in place of coconut butter?
    I want to make these but don’t have the flour or the coconut butter☹️️

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 7:25 pm

      Hi Linda! I have only tested it with the spelt flour and the coconut butter, which are the 2 main ingredients so I can’t say what the results would be if I haven’t tested it otherwise. But, if you have white all-purpose flour, you can try that but since it is more finely ground and tends to make things a bit drier than spelt, I would use 1 tbsp less of the flour and see if it comes together and rolls into balls fine. The coconut butter is rather important here, but you could try earth balance but you would need to melt it first, then add it. Let me know how it turns out.

      Reply
      • Linda

        September 24, 2016 at 3:30 am

        Great thanks for getting back to me. I’ll let you know if I try it. I may just run out to the store and buy the spelt flour and coconut butter. Thanks again!

        Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 8:37 pm

      Hi Linda, I just tested a delicious and successful gluten-free version above under Note in the recipe as well!

      Reply
  7. Florian @ContentednessCooking

    September 23, 2016 at 7:12 pm

    This is seriously amazing for my fall vibes,Brandi! I could only imagine how good they must smell when done and out of the oven.Love the addition of ginger, so yum! Ill take a big batch, please! 🙂

    Reply
  8. Estee

    September 23, 2016 at 7:32 pm

    5 stars
    I just made these cookies, as written, no subs and they are so fabulous. I mean it yells fall!! The ginger and cinnamon and molasses..oh my. They are soft and chewy and make the whole house smell wonderfully. My dogs are even going nuts. This is THE best fall cookie. You’ve outdone yourself. I posted the pics on your vegan8 FB post.

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 11:17 pm

      YAY!! I’m so happy to hear that Estee! Thank you so very much for making them so quickly and I’m thrilled you loved them! Loved your pic on Facebook too, they looked just perfect!

      Reply
  9. Rebecca @ Strength

    September 23, 2016 at 10:19 pm

    Heck yea! Coconut butter, ginger….cookies!? I’ll order a dozen, thank you!

    Reply
    • brandi.doming@yahoo.com

      September 23, 2016 at 11:20 pm

      Thank you Rebecca!

      Reply
    • Greta

      November 5, 2016 at 5:19 pm

      The forum is a brgeithr place thanks to your posts. Thanks!

      Reply
  10. Regan

    September 23, 2016 at 11:55 pm

    Hi, I made these today, what a nice treat! I didn’t have spelt and didn’t feel like going to the store, so I used sorghum flour instead. I also used blackstrap molasses (I always use blackstrap when you say not to, hehe). They came out so nice, crisp on the outside and soft in the middle. Excellent amount of ginger kick. Thank you for this, Brandi.

    Reply
    • brandi.doming@yahoo.com

      September 24, 2016 at 12:39 am

      Hi Regan! Oh wow, I bet that changed the flavor quite a bit but so happy to hear that it worked out and you really liked them! Thanks so much for the feedback! 🙂

      Reply
  11. Sophia | Veggies Don't Bite

    September 24, 2016 at 6:27 am

    These look so yummy and cozy! I want to whip out a mug of tea, curl up on my couch and go to town. I really could use some extra comfort right now! YUM!

    Reply
    • brandi.doming@yahoo.com

      September 24, 2016 at 3:38 pm

      Thank you!

      Reply
  12. cleone

    September 24, 2016 at 8:06 am

    Could coconut flakes be pureed in a coffee grinder with a bit of added coconut oil for a homemade version of coconut butter????

    Reply
    • brandi.doming@yahoo.com

      September 24, 2016 at 3:38 pm

      Hi Cleone, it won’t work in a coffee grinder, you would need a food processor. Here is how I make the homemade version. Don’t add oil, it is only coconut! https://thevegan8.com/2013/10/14/homemade-coconut-butter/

      Reply
      • Roxanna

        November 5, 2016 at 5:13 pm

        That’s a cunning answer to a chnanelgilg question

        Reply
  13. Audra

    September 24, 2016 at 1:56 pm

    Looks amazing!!! Why do you suggest not to use blackstrap?

    Thanks!!

    Reply
    • brandi.doming@yahoo.com

      September 24, 2016 at 3:37 pm

      Hi Audra, thank you! Blackstrap has a much stronger bitter and almost burnt taste to it. The flavor is too strong in my opinion for these cookies. That’s why I prefer regular molasses.

      Reply
  14. Kristin

    September 25, 2016 at 3:54 am

    Hi Brandi! Love your blog and recipes and have been a long-time fan! This might be a question that has been answered already in some other comment section, but do you post nutrition info for your recipes? Thanks! 🙂

    Reply
    • brandi.doming@yahoo.com

      September 26, 2016 at 9:14 pm

      Hi Kristin! Yes, I actually do post the nutrition for my recipes. Sometimes I don’t always get it up on every single one due to it being so time-consuming, but I do my best! I just added the nutrition above for these cookies. Also, I just switched over to a new recipe printout plugin so it didn’t properly transfer a large amount of the nutrition stats on some recipes, so I’m having to manually check them, which is very time consuming.

      Reply
  15. Annie

    September 25, 2016 at 11:23 pm

    Gingersnaps are in my top 5 favorite cookies – PERfect for this time of year.

    Reply
  16. Lana

    September 26, 2016 at 6:05 am

    Would love to make these!!! Do you think coconut manna would work? If not, off I go to get coconut butter first thing tomorrow 🙂

    Reply
    • brandi.doming@yahoo.com

      September 26, 2016 at 6:36 am

      Hi Lana! Yes, they are the same thing so that should work, just make sure it’s a total runny melted liquid when measuring 🙂

      Reply
      • Lana

        September 26, 2016 at 8:25 pm

        5 stars
        Brandi, wow, you have outdone yourself again! I just made these and the house smells like holidays! These cookies are so buttery, chewy and amazing! I love how soft inside they are, yet crunchy on the outside. Thank you so much!

        Reply
        • brandi.doming@yahoo.com

          September 26, 2016 at 11:03 pm

          Yippee! So very happy to hear that Lana! I love, love your pics on Instagram, thank you so very much for making them!!

          Reply
  17. nadia

    September 26, 2016 at 8:02 pm

    Oh yum!! They look delicious! Love their dark rich colour 🙂

    Reply
    • brandi.doming@yahoo.com

      September 26, 2016 at 11:03 pm

      Thank you!

      Reply
  18. Carol

    September 26, 2016 at 8:27 pm

    I miss the nutritional info you used to list at the bottom of each recipe! It was invaluable. Is it possible for you to start it again?

    Reply
    • brandi.doming@yahoo.com

      September 26, 2016 at 9:16 pm

      Hi Carol, I just added the nutrition for these cookies above! It is very time consuming to do it for each recipe, so I’m a little behind on some of the recipes recently, but I will get them up. I’m working on several different projects, so it is hard to do it all and I know it’s very important I get the recipes posted. If there is a recipe you need the nutrition on right away, there is always myfitnesspal.com and also caloriecount.com that you can input the ingredients and it will give you a rough estimate. Hope that helps!

      Reply
  19. Kelly @ TastingPage

    September 27, 2016 at 2:02 am

    I LOVE ginger so these are right up my alley. Yum!

    Reply
  20. dixya @food, pleasure, and health

    September 27, 2016 at 3:58 am

    im loving these gingersnaps..so excited for all the warm spices.

    Reply
  21. Nicole

    September 27, 2016 at 6:00 am

    Love the pairing of these gingersnaps with hot tea. What a perfect treat to have sitting by the fire! Bring on the cooler weather.

    Reply
  22. Aimee | Wallflower Kitchen

    September 27, 2016 at 4:32 pm

    First of all, this is SO my kind of bake… Those comforting sweet flavours <3 But these photos! I love them!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2016 at 1:50 am

      Thank you so much Aimee, that is so nice of you!

      Reply
  23. Jill

    September 27, 2016 at 8:02 pm

    I love this recipe, and love that it’s made with coconut butter! But molasses is a no-no for me. Can I sub more maple syrup? Or maybe brown sugar (would that mean adding more liquid)? Thanks for all your gluten-free and vegan recipes!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2016 at 1:50 am

      Hi Jill! No, I wouldn’t do more syrup because it’s too runny and would make the cookies too sweet. It’s going to change the flavor, but I would do brown rice syrup instead, as it is very thick and sticky like molasses, so I think it would be the best choice. It is also not very sweet, so it wouldn’t overpower the flavor. The sticky molasses is important because it helps to bind the cookies and give a chewy texture, so that is why you don’t want to just use syrup. Let me know if you try them with brown rice syrup and how they turn out!

      Reply
  24. Linda @ Veganosity

    September 28, 2016 at 1:02 am

    Gingersnaps remind me of my childhood. I loved those cookies so much and can remember eating an entire box. These look great, Brandi!

    Reply
  25. Uma

    September 28, 2016 at 2:04 am

    Wow! Looks very tempting. Live to make these cookies for winter season:)

    Reply
  26. GiGi

    September 28, 2016 at 6:24 am

    Have me over for a cookie party will ya?!?!?!

    Reply
  27. Amy Katz from Veggies Save The Day

    September 28, 2016 at 5:14 pm

    I saw your cookies on Pinterest and just had to take a look at the recipe! Thank you for making a gluten-free version. 🙂

    Reply
  28. Anjali @ Vegetarian Gastronomy

    September 30, 2016 at 1:40 am

    Gingersnap cookies are my FAVORITE this time of year! Last year i made a huge batch, looks like i’ll have to try your recipe this year! I love all the photographs and action shots Brandi! I’m more of a coffee than tea person, but it’s nice to have a warm cup of tea, and tazo is one of the brands that I love also and typically have a box or two in my pantry for those after dinner tea cravings!

    Reply
    • brandi.doming@yahoo.com

      September 30, 2016 at 5:34 pm

      Thank you so much Anjali!

      Reply
  29. Sophie

    October 2, 2016 at 5:23 am

    Just love your recipes.

    Reply
  30. Katie | Delightful Vegans

    October 2, 2016 at 1:34 pm

    These look sooooo good! I’ve been on a cookie making bender lately! I’ll have to give these ones a go!!

    Reply
  31. Annie

    October 2, 2016 at 3:50 pm

    These look incredible. Perfect for the holidays!

    Reply
  32. Helene

    October 4, 2016 at 5:58 pm

    These look amazing! just wondering though, can you use fresh ginger instead of the powder?

    Reply
    • brandi.doming@yahoo.com

      October 5, 2016 at 8:13 am

      Hi Helene! I have only used it with dried ginger so I’m not sure how much you would need of the fresh, so I guess make sure it is really minced if you use it and just add to taste preference!

      Reply
  33. susan

    October 7, 2016 at 3:51 am

    I don’t need to eat gluten-free, but I do love oatmeal cookies. When you used oat flour, did you find that the cookies tasted like a cross between oatmeal cookies and ginger snaps?

    Reply
    • brandi.doming@yahoo.com

      October 9, 2016 at 5:48 pm

      Hi Susan, these don’t taste anything like an oatmeal cookie to me since the oats are ground up into a flour. They just taste like gingersnaps with a very slight oat taste maybe from the flour, but not really detectable much at all. They are just soft and delicious! Let me know if you try them. I have oatmeal cookies on the blog if you are looking for those. Here are a few:
      https://thevegan8.com/2012/09/04/autumn-maple-spice-cookies/
      https://thevegan8.com/2015/06/03/cinnamon-chai-oatmeal-cookies-chai-caramel-glaze/
      https://thevegan8.com/2016/06/16/vegan-gluten-free-oatmeal-raisin-cookies/

      Reply
      • Name*

        October 10, 2016 at 12:48 am

        Thanks, Brandi. I will try one of the cookie recipes next time I go to a potluck and will let you know. If I make them for myself, they will get eaten in one sitting, LOL.

        Reply
  34. Colleen

    October 22, 2016 at 6:00 pm

    You really ARE good to us, Brandi, for taking the time to test a gluten-free recipe as well! THANK YOU! These are 10 star worthy! Oh man, and the best part about them is you can eat them soft from the counter, chilled from the fridge, or hard right out of the freezer! (Can you tell I’ve been testing them a lot?!? 😉 The combo of spices are pure perfection and the use of coconut butter reminded my daughter of one of her favorite former treats; Irish Sweet Potato candy. But instead of butter and cream cheese coconut cinnamon balls of pure fat and sugar, these are a healthier, vegan cookie that we are scarfing up in our home. I brought some to a friend’s house for dinner and everyone begged for the recipe! You rock, Brandi!

    This may not be the right forum, but I read you have been working on requests for the upcoming winter holidays, so if I may be so bold… A GF bread recipe (right now I use the King Arthur mix and sub applesauce for the oil and aquafaba for the eggs and it’s fine but would love homemade) and, what I’m sure is next to impossible, a GF cake ball recipe. If you happen to have ideas or know someone’s blog whom you’d recommend, I’d really appreciate your suggestions. But absolutely no pressure, b/c I completely understand a busy schedule! 🙂 Thanks, Brandi!

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 10:48 pm

      Awww, thank you so much for such a thoughtful feedback Colleen! I always look forward to hearing from you! So very happy to hear these were such a hit! Even better that your friends wanted the recipe, yay!

      Thank you again for the sweet comment! I actually have a gluten-free bread recipe I’m working on…it has been a bit challenging but due to all the requests, I’m really trying to focus on finishing it up!! A cake ball, mmmm, will work on that too, I can manage that, for sure! Adding now to my TO-CREATE list! 😉

      Reply
  35. Sofia

    December 13, 2016 at 5:03 am

    great recipe!! i was just there’s anything i can use replace coconut butter?

    Reply
    • brandi.doming@yahoo.com

      December 13, 2016 at 10:37 am

      Hi Sofia! The only sub would be coconut oil. I do not use oil in my baking, but I believe it will still work. However, since coconut oil is much more oily and loose than coconut butter (which gets much more firm), you need to make sure to use softened coconut oil (not liquid) and probably need 1 tbsp less or so. I would start out with 1 less tbsp and only add more if the batter needs it in order to roll into balls. I have not tested this, but think it should work. Let me know if you try it!

      Reply
  36. Dana

    December 21, 2016 at 8:14 pm

    Just made these and they are so good! My family loves them. This was my first attempt at vegan baking.

    Reply
    • brandi.doming@yahoo.com

      December 21, 2016 at 9:05 pm

      Wonderful Dana! So happy to hear your first vegan baking adventure was a success! Thank you for the feedback!

      Reply
  37. Sophie

    December 22, 2016 at 5:13 am

    Hi there- just made these and they are delicious. My batch had a little bit of an overpowering maple flavor and I was wondering if I could cut down the maple syrup by just a tad? Let me know what you think!

    Reply
    • brandi.doming@yahoo.com

      December 22, 2016 at 4:10 pm

      Hi Sophie! So glad you liked them! I don’t notice a strong maple flavor at all, but then again, I love maple syrup, lol. Did you use regular grade A maple syrup, or B? You can always use half maple and half agave and I think that would work fine. Agave is about the same sweetness, but a neutral flavor, so then the maple would be toned down.

      Reply
  38. Stuart

    February 13, 2017 at 4:30 am

    YUM!!! Not much more I can say about them… well, Easy! Got an itching for Gingerbread cookies and decided that I would find a recipe and make some! I remembered seeing this one in the past. I had all of the ingredients except the Coconut Butter. Ran out at 8:00pm to get that one lacking ingredient! Do ya think I had any luck, if you said yes then you are wrong!!! If you said no then, of course you are right! So, what did I do… well I bought coconut and made my own… FYI, my coconut butter did not do well in the microwave. It never would become a liquid but the cookies were still moist and delicious. Tomorrow I will sneak them in the boys lunch box and see what the response is later!
    Keep up the good work! Now on to the Spicy White Bean Buffalo Hummus! LOVE Crunchmaster btw!!!!

    Reply
    • brandi.doming@yahoo.com

      February 14, 2017 at 1:09 am

      So wonderful to hear Stuart! So glad you love these cookies! We love them too so much! If you blended up your coconut to a smooth consistency/liquid, you wouldn’t need to warm it in the microwave if it is already a liquid. You only need to warm it up if it’s thickened/hardened 🙂

      Reply
  39. Deryn from Running on Real Food

    April 3, 2017 at 4:38 pm

    These photos are gorgeous and the gingersnaps look amazing however, I should never come by your site at 7 am. lol…Now I need to make cookies for breakfast. Thanks for always providing such detailed recipes for us less than skilled bakers!

    Reply
    • brandi.doming@yahoo.com

      April 5, 2017 at 9:07 am

      You’re so sweet Deryn, thank you so much!

      Reply
  40. Jacqui

    May 2, 2017 at 1:57 am

    I’m so glad you posted these on IG. I had forgotten how good they are. I’m off work tomorrow, and I really need these cookies! Yummy!

    Reply
    • brandi.doming@yahoo.com

      May 2, 2017 at 9:39 am

      Awesome Jacqui! Enjoy! 🙂

      Reply
  41. Mea

    May 10, 2017 at 4:12 pm

    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…

    Reply
    • brandi.doming@yahoo.com

      May 11, 2017 at 4:57 am

      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.

      Reply
      • Mea

        May 13, 2017 at 5:50 pm

        Thanks so much Brandi!

        Reply
  42. Kris Enders

    July 3, 2017 at 4:03 pm

    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

    Reply
    • brandi.doming@yahoo.com

      July 4, 2017 at 12:22 am

      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.

      Reply
  43. Quinta

    November 26, 2017 at 10:41 pm

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      November 28, 2017 at 10:19 pm

      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!

      Reply
  44. Carol

    December 18, 2017 at 3:44 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      December 18, 2017 at 8:42 pm

      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

      Reply
  45. Pam

    December 19, 2017 at 1:05 am

    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!

    Reply
    • brandi.doming@yahoo.com

      December 19, 2017 at 5:42 am

      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!

      Reply
  46. Nina

    December 7, 2018 at 1:38 pm

    5 stars
    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.

    Reply
  47. Laura

    December 22, 2018 at 4:14 am

    Looking for a vanilla wafer. Do you think leaving out the spice would yield a similar cookie.?

    Reply
    • brandi.doming@yahoo.com

      December 22, 2018 at 9:18 pm

      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! 🙂

      Reply
  48. Angeline

    October 11, 2019 at 4:34 am

    5 stars
    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!!!!!

    Reply
  49. Yoided

    November 25, 2019 at 12:36 am

    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?

    Reply
    • brandi.doming@yahoo.com

      November 25, 2019 at 4:36 am

      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?

      Reply

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I'm Brandi, creator of this vegan blog who healed my husband's gout through a plant-based diet. I create delicious vegan comfort food in a healthier way! All my recipes are 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking! I will teach you all my tricks. read more →

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