Ginger snap cookies

I love December because it means that the Union Square holiday market is open which means I can indulge in a yummy ginger snap cookie! I went the other day with G and couldn't find anything gluten free for him. Having food restrictions should never feel annoying and hard to deal with, so I decided to whip up a gluten free vegan option! Guys I don't think you understand how yummy these cookies are and they don't have gluten or any animal product. Do I hear a say what?!!! Yes you heard that right! So join the party and make yourself some gluten free vegan ginger snap cookies! Santa would hands down enjoy these cookies with a side of dairy free milk. 


To make these cookies you will need: 

  • 1 cup gluten free flour
  • 1/2 cup non dairy butter (I used earth balance soy free butter)
  • 1/4 cup light brown sugar
  • 1/4 cup molasses  
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons freshly grated ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • Turbinado sugar to roll cookies in (Optional)

In a mixer, cream butter and sugar. Add in Molasses, vanilla extract and grated ginger. In a bowl mix all your dry ingredients. In increments of three add dry into bowl of wet ingredients. If your dough seems to dry add a bit of water or non dairy milk until it comes together. Once your dough is ready, use a spoon and make little balls. Roll the ball of dough in turbinado sugar and place on a sheet tray that has parchment paper.  Bake for ten to fifteen minutes at 350 degrees F. Make sure to check up on them every so often, gluten free flour tends to bake at a faster rate in my opinion. Let sit for a while and enjoy!