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! ♡)
In a mixing bowl, combine almond flour, brown rice flour, spices and baking soda.
In a separate bowl, beat together vegan butter, brown sugar and molasses until list and fluffy.
Add the dry mixture to the wet in 2 parts, stirring to form a dough.
Roll 1 tbsp of dough into balls and place on a cookie sheet.
Bake 10-11 minutes until golden brown.
Let sit a minute or two before placing cookies on a wire rack to cool.
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!
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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