gingersnap Molasses is also in the recipe to provide that iconic thick but sweet taste. The resulting gingersnap cookies are guilt-free, packed with spice and ready for your holiday dessert table. Enjoy!

Vegan Gingersnap Cookies

Makes 20-25 cookies


2 cups almond flour
¼ cup coconut oil
3 tablespoons maple syrup or agave nectar
1 tablespoon molasses
¼ teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Dash of salt


Preheat the oven to 350 degrees Fahrenheit. Place all ingredients into a food processor and pulse until the ingredient clump together to form a dough ball. Remove the dough, form into a ball, cover with plastic wrap and put into the refrigerator to chill for about 30 minutes. Remove and roll out the dough until it is about ½-inch thick. Use a 1.5-2-inch wide cookie cutter to form the cookies and place them on a parchment paper lined baking sheet. Bake for about 12 minutes, or until the gingersnap cookies have risen slightly and are lightly browned. Stick around and keep an eye on them for the last 2-3 minutes to prevent burning. Remove and let sit on a cooling rack before eating.