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!
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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