Vegan Gluten-Free Gingersnaps with 3-Ingredient Icing
Gingersnaps are one of my favorite Christmas cookies with all of that gingery kick and the *snap* as you bite it. Mine are a simple one-bowl, vegan, gluten-free, and refined sugar-free cookie. Drizzled with a quick and delicious 3-ingredient icing!
These have been made a few times during this past week as I’ve been back home with all of my family… something that I’m so grateful for and encourage you all to seek peace and patience during all of the hustle and bustle that is so common around Christmastime, and remembering why we are even celebrating.
“For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.” – Isaiah 9:6
The absolute best gift given to us all was born over 2000 years ago to die for us. God’s free gift to us proclaimed in John 3:16 is what all of this is really about.
Now on to these yummy cookies…
Not many ingredients needed for them. The bulk of the ingredients used are Nutiva coconut flour and chia seeds that have been ground, molasses, and simple warming spices of cinnamon, ginger, clove, and nutmeg.
A small amount of coconut oil and coconut sugar are used to help with that *snap* and a bit extra sweetness.
This is my favorite thing – taking conventional recipes and making them healthy. Replacing the ingredients with ones that have benefit to the body and will contribute nutrients and health. Although still technically a sweetener and meant to be eaten minimally, molasses and coconut sugar do bring some beneficial nutrients like iron, calcium, and magnesium. The key is to add your sweetener slowly and taste, using just enough to make it sweet.
Mix together with water until it forms a dough that sticks together, bake until golden brown on the edges and let cool until crunchy… and you’ve got yourself a gingersnap!!!
What to keep in mind when not using measurements:
- Coconut flours vary by brand and each one is slightly different in how it absorbs moisture. In making these, it’s the texture you’re looking for. Use enough coconut flour for the dough to stick together easily, but not be wet, and should not be very sticky to your hands.
- The ground chia seed is the binder here. If the dough is crumbly, more chia seeds are needed to bring it together. Add more by a spoonful at a time.
- As these cookies bake, the spice and molasses flavors are enhanced, so you may not taste too much of them in the dough prior to baking. That’s ok!
- The icing can be softer or harder depending on the amount of coconut butter/oil and water used. The more coconut butter or oil used and the less water used will yield a firmer icing, while more a higher water ratio will give more of a frosting-like icing.
- Coconut flour
- Ground chia or flaxseed
- Coconut sugar
- Coconut oil, softened or melted
- Ground ginger
- Ground cinnamon
- Ground clove
- Ground nutmeg
- Vanilla extract
- Himalayan sea salt
- Coconut butter
- Coconut oil
- Date paste
- Preheat oven to 350°F. In a mixing bowl, combine coconut flour, ground chia seeds, and spices. The amount of ground chia needed is about ¼ the amount of coconut flour used. I use about equal parts ground cinnamon, ginger, and cloves, with a pinch of nutmeg. For every cup of flour used, a good place to start is about a teaspoon of each. If you know you love ginger, add additional.
- Next, add the coconut oil and water. Use a few spoonfuls worth of coconut oil for every cup of flour used. Slowly add water and mix until it begins to get crumbly and then stick together.
- Finally, begin slowly adding molasses until the flavor is just coming through and coconut sugar until just sweet enough. I recommend adding about a tablespoon at a time and tasting as you mix. Mix in about a capful of vanilla extract.
- Thoroughly mix together (I use my hands) until a dough is formed. The dough should be moist and sticking together, but not wet or easily sticking to your hands. Let sit for 2-3 minutes. This will help the gelatinous nature of the ground chia to work and bind the dough together well.
- Roll into balls and flatten out on a lined baking sheet. Bake for 20-30 minutes, flipping once, until the edges are slightly golden brown. Remove and let cool.
- Blend together equal parts coconut butter and oil, and enough date paste to make slightly sweet. Add just enough water to thin, if needed, being careful to not add to much and make watery. Once cool, drizzle onto the cookies. Place the cookies in the freezer just until the icing sets up.
Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!
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