The Perfect Soft & Chewy Vegan Gingersnaps

The Perfect Soft & Chewy Vegan Gingersnaps


Meanwhile, I’m finishing some discounted Halloween cookies while listening to Christmas music. A Pillsbury Dough Boy meets Michael Buble type evening, if you will.

Snow is beginning it’s decent on the North Shore mountains, Christmas events are making their way onto my news feed, and stores have pulled out their holiday stock. I’ve put away my sweet cinnamon pumpkin candle and have started burning ‘Tis the Season again. The sights, scents, and sounds are making us incredibly excited for Christmas. My brain, while it should be concentrating on organic molecules and microbiology (yuck) has been occupied with an endless list of holiday baking I want to accomplish. So many cookies, so little time. Why is winter break less than 2 weeks this year? Is that even legal? Unacceptable. Despicable. Cruel.


  • 1 tsp baking powder
  • A pinch each of allspice, freshly ground nutmeg, and salt
  • 2 tbsp coconut oil, melted
  • 2 tbsp molasses
  • 1 tbsp water, use only as needed
  • Turbinado sugar
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup or if not vegan, honey
  • 2 tbsp unsweetened almond milk
Read the whole recipe on Radiant Rachels