SNAP............Those are some Delicious Vegan Gluten Free Ginger Snap Cookies

Yummy, yummy, yummy I've got Ginger Snaps in my tummy!!!!!

These are so GOOD. And clean. And lowish crab (relatively).

I made them vegan so my daughter could enjoy them with me...........and she did. She LOVES them.

They are so soft. Yum. Yum. Yum.

Can't you tell I like them.

I generally try to stay away from grains but I did use a bit of gluten-free flour blend in these. Choose your battles. The coconut and arrowroot help to keep them low grain and lowish carb so there are a lot worse things you can eat. And no refined sugar of course.

Snap.....Vegan Gluten Free Ginger Snap Cookies

by MamaChanty

Prep Time: 10 minutes

Cook Time: 10 Minutes

Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour ginger cookie

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Ingredients (15 cookies)

• Ingredients
• 1/3 cup unsweetened non-dairy milk (I used almond)
• 1 Tbsp ground golden flax
• 1/2 tsp apple cider vinegar
• +1/2 cup organic palm coconut sugar
• 1 Tbsp black-strap molasses
• 2 Tbsp coconut oil
• 2 Tbsp Earth Balance (vegan margarine - or replace with more coconut oil)+
• 1 tsp vanilla extract
• 2 Tbsp applesauce
• Dry Ingredients
• 1/2 cup All-Purpose Gluten Free Flour Blend
• 1/2 cup almond flour (or almond meal)
• 1/4 cup organic coconut flour
• 2 Tbsp arrowroot flour
• 1 tsp ground ginger
• 2 Tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch fine sea salt

Instructions

Preheat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Mix together first 3 ingredients. Let stand for a couple of minutes.

In a second bowl, whip together oil/butter and sugar. Mix until fully combined and slightly fluffy. Add molasses, applesauce and vanilla.

Mix together two separate bowls of wet ingredients.

Add dry ingredients. Stir until just combined.

Scoop out a heaping Tbsp at a time. Form into balls and then flatten out slightly with the back of a fork.

Bake for 10 minutes.

Remove from oven and let cool before eating.

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