Spicy gingersnaps are my favourite cookie. I love the zing that complements a cup of tea or hot chocolate when I have a sweet craving. When I’m feeling under the weather the ginger helps to settle the stomach. How many cookies can do double duty like that?
This recipe makes a spicy gingersnap that gives a little bite back when you eat them.
A spicy, aromatic cookie that gives a little bite back. Crisp on the outside and chewy on the inside. Vegan.
Cook Time 12 minutes
Total Time 12 minutes
- 2/3 cup can sugar
- 1/3 cup molasses
- 1/4 cup almond butter
- 3 Tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 2 Tbsp non-dairy milk
- 2 cups whole wheat flour
- 1 Tbsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp baking powder
Preheat oven to 400°F. Line baking sheets with parchment paper.
Combine the sugar, molasses, almond butter, applesauce, vanilla and non-dairy milk in a small bowl.
Blend the flour, spices, salt and baking powder in a large mixing bowl until thoroughly combined.
Pour the wet mixture into the dry ingredients and stir to combine.
Use your hands to roll pieces of dough into 1 1/2-inch balls and place on a parchment-lined baking sheet.
Flatten the balls with your hand or the back of a glass.
Bake 12 minutes, or until the tops look dry and the cookies are golden. Cool on a wire rack.
Spicy Gingersnaps – Step by Step