With the holidays coming up, we figured we’d share our super-easy, super-yummy, vegan, gluten-free ginger snaps recipe! Of course, while we’re writing this in November (hence the reference to the holidays), ginger snaps are good any time of year!
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Astute readers will recognize this as being built on the base recipe for our Copycat Whole Foods Tahini Cookies. It turns out this recipe is so freakin’ versatile!
Now, while for the Whole Foods Tahini Cookies recipe we tell you to pulse the oats until they are coarsely ground (this makes them truer to the original Whole Foods tahini cookies) for our Ginger Snaps recipe you can keep the oats processing until they are finely ground, or even very finely ground, it’s up to you. (Note that you will need a food processor to make this recipe.)
Of course, the other differences are that the ginger snaps recipe uses almond butter, instead of tahini, and the addition of molasses (and, of course, ginger!).
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The final difference is that after you scoop the dough onto your cookie sheet you will flatten the ginger snaps a bit before baking them, because otherwise the dough will stay in a ball as it bakes if left to its own devices.
By the way, if you wanted to chop up some crystallized ginger to add to the dough, that would be both elegant, and amazing!
Easy Vegan Gluten-Free Ginger Snaps
Ingredients
1 1/2 cups quick-cooking rolled oats
1/2 cup almond butter (you can also use peanut butter if you like that combination)
1/2 cup molasses + maple syrup (proportions depend on how molassesy you like your ginger snaps, see instructions below)
1/2 to 1 teaspoon ground ginger (depending on how gingery you like your ginger snaps)
Optional: 1 Tablespoon or so chopped crystallized ginger
Directions
Preheat oven to 325°.
Line a cookie sheet with parchment paper or grease it well.
For the molasses and maple syrup, you want to use them in amounts that equal a total of 1/2 cup. If you want only a hint of molasses, use 1/8 cup molasses and 3/8 cup maple syrup. If you really don’t like molasses you can use 1/2 cup maple syrup. We use a ratio of half and half (1/4 cup molasses, 1/4 cup maple syrup). It’s entirely up to you.
Place the oats (make sure they are quick-cooking oats) in your food processor and process the heck out of them until they are finely ground into flour.
Add the almond butter, molasses, maple syrup, and ground ginger, and process just until everything is fully mixed in and uniformly incorporated.
If you are going to add crystallized ginger, do it now.
Continue to process until the mixture forms a ball of dough (this will only take a moment or so, be careful to shut your food processor off as soon as this happens, as you don’t want to over-process it).
Take a small ice cream scoop or two spoons and scoop and drop pingpong ball-size to golfball-size mounds of dough onto the cookie sheet. (If you want to go the ice cream scoop route, we highly recommend it, after years of mistakenly thinking that it would be more of a hassle, and more messy, than just using two spoons. We LOVE our Oxo ice cream scoop, which we got specifically for making cookies. This is the scoop that we got, because we like the Oxo brand, but there are lots of others from which to choose on Amazon.)
After all of the dough is ready on the cookie sheet, gently press down on the top of each cookie to flatten it a bit. You can do this with your hand, although it might get a bit sticky for you. We actually use a silicone cupcake liner to do this:
Bake for about 15 minutes, until the cookies turn golden-brown at the edges.
Remove from oven and cool on the baking pan for 10 minutes, then transfer to a cooling rack and allow to cool completely.
Makes 10-12 cookies.
Gluten-Free Vegan Ginger Snaps
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