Vegan Gingersnap Cookies

You don’t have to be vegan or gluten-free to enjoy these crispy gingersnap cookies! They pair perfectly with a cup of tea and make an amazing holiday-inspired ice-cream sandwich with some vanilla ice-cream slathered in between (see photos below for ice-cream sandwich inspo!)

This recipe is a collab with Caitlin Shoemaker (who created another awesome cookie recipe which you can watch here! ♡)

Vegan Gingersnap Cookies

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• Author: Liv B
• Total Time: 20 minutes

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Ingredients

• 1 cup almond flour
• 1 cup brown rice flour
• 1/2 tsp cinnamon 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 cup softened vegan butter
• 2/3 cup brown sugar
• 1/4 cup molasses

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Instructions

1. Preheat oven to 375 F.
2. In a mixing bowl, combine almond flour, brown rice flour, spices and baking soda.
3. In a separate bowl, beat together vegan butter, brown sugar and molasses until list and fluffy.
4. Add the dry mixture to the wet in 2 parts, stirring to form a dough.
5. Roll 1 tbsp of dough into balls and place on a cookie sheet.
6. Bake 10-11 minutes until golden brown.
7. Let sit a minute or two before placing cookies on a wire rack to cool.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Ice-cream Sandwiches:

I love these cookies with some vanilla cashew milk ice-cream sandwiched in between. Normally I wouldn’t eat ice-cream sandwiches in the winter but the spiced flavour of this version is irresistible and perfect for the holidays!

♡ PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!