Vegan Chocolate Chip Gingersnap Cookies
Filled with warming spices and rich chocolate chips, these spicy and sweet Vegan Chocolate Chip Gingersnap Cookies are sure to please!
Servings: 16 Cookies
Calories: 155kcal
Equipment
Ingredients
- 1 ½ cups flour*
- ½ cup coconut sugar**
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut oil melted
- ¼ cup molasses
- 2 teaspoon minced fresh ginger root
- ¼ cup mini chocolate chips
- water if necessary
Instructions
- Preheat the oven to 350 °F and line a baking tray with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients: flour, sugar, ground ginger, baking powder, cinnamon and nutmeg.
- Peel the fresh ginger and grate it into small bowl
- In a small saucepan, melt the coconut oil. Once melted stir in the grated ginger and molasses until combined.
- Pour the oil and molasses into the flour mixture and stir until combined. Add water to the dough if necessary, 1 tablespoon at a time, to get all the flour to incorporate into the dough.
- Fold in the chocolate chips.
- Working quickly, roll pieces of dough into a ball. Place dough balls on your prepared baking sheet. Bake in the oven for 10-12 minutes or until the base looks slightly brown.
Notes
*I used half white and half wheat. All white flour would also work.
**Instead of coconut sugar you can also use organic cane sugar.
**Instead of coconut sugar you can also use organic cane sugar.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 31mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 7IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 1mg