1-Bowl Gluten-Free Gingersnaps (Vegan)

I used sorghum flour instead of oat flour, vegan butter instead of coconut oil, and increased the ginger to 1.5 tsp and added a little black pepper) because I like really spicy gingersnaps.

They rolled out beautifully and turned out absolutely wonderful! Kiddos (2 and 8) loved them.

Normally recipes are too sweet for me, but these were just right.

Will make many, many more times. Thanks for such a great recipe!!!

I love these cookies. So easy to make and just so snappy! I made sandwich cookies with coconut butter spread.

This is a new staple recipe for me! It goes perfectly with my coffee! Also, I am so thankful for your blog. I had to go on a gluten-free diet for health reasons and your recipes just brighten my days and make me discover something new everyday

Excellent & delicious recipe! I am a huge ginger fan, so I added 1 TBS finely chopped candied ginger and 1 tsp finely chopped fresh ginger——these crispy tasty ginger snaps were so incredible! No need for the storage instructions, we kept eating them till they were gone the first day!!

This recipe is a keeper!!!
Maybe a happy accident, but I didn’t have arrowroot flour, so I subbed tapioca starch. I also didn’t have any oat flour, so I blended quick oats in my high speed blender. Threw my somewhat lumpy almond flour and the tapioca in the blender with it, just to mix.
When I added the dry ingredients, it was super wet, consistency of peanut butter, not at all dry like you warn! I double checked; I didn’t miss anything, and my measurements were correct.
So instead of the chilling and rolling (tbh, I hate rolling and cutting out cookies) I was able to drop teaspoonfuls on parchment, well spaced. Baked them for about 12 minutes (9 didn’t seem long enough) They spread out nicely, and came out soft, but once they cooled they were crisp and perfect!

Hello! I made these recently and this is the first recipe from Minimalist Baker that I’ve had trouble with. I found the dough nearly impossible to work with after rolling out thinly. I rolled between parchment as others have suggested, but when I tried to lift the cookies to the baking sheet, they were already melting and it was almost impossible to move them. Had to put the dough back in the refrigerator several times. Once I finally got them to the baking sheet, they burned pretty quickly. Pretty disappointing. I did use plant butter instead of coconut oil, and used Bob’s Red Mill 1 to 1 flour, adding 1/4 t xanthan gum as suggested in other comments. I only made one sheet pan and froze the rest of the dough. Any suggestions to make this work better would be most appreciated! In general I love this site and have made many of your recipes to great success – hope to work this one out!

I had to post this to Facebook for my friends who eat no gluten like me. Very digestible but could have used more ginger, maybe fresh as well as powdered. They were snappy and not too sweet. I used the cover parchment paper on the bake sheet after rolling it out. Saves parchment. This will be a regular in my house. Thanks!

Thank you so much for this amazing recipe! It was my go-to for Xmas 2022. I did make a few modifications since I can’t eat coconut oil, so I used avocado oil instead, and also regular white sugar but reduced it down to 2 Tbsp. I also used tapioca starch since I didn’t have arrowroot flour on hand. I found the recipe worked straight away but the flexibility to leave it in the fridge is helpful. Everyone loved these, GF or not; they were a hit!

These didn’t quite work for me and I made them as is. I rolled and cut out the first batch, but handling the dough made them melt quicker in the oven so I opted for baking them in ball form. If I were to make them again I think plant butter instead of coconut oil would help with the melting in the oven and a 1-to-1 cup GF flour might stabilize them a bit more. Flavor was still delicious!

Really love these! Super easy to make and came out great. I rolled mine a bit thicker than the recipe suggested, and got exactly the (slightly chewy) texture I wanted. These have a lovely old-fashioned taste to them and were just what I was hoping they’d be. So glad you posted this recipe — gingersnaps are one of my favorite cookies, and I’ve been searching high and low for a simple, vegan version to make. Now, about those snickerdoodles… ;)

I made this with my kids and we accidentally forgot the coconut oil. I also switched the amounts on the molasses and maple syrup. We left it in the refrigerator for a day before rolling and cutting it out. I was pleasantly surprised to discover the dough still worked well and cut fine. Now they’re baking and I’m curious to see how they come out… maybe they can be a success oil-free too!?

Success! They taste good!

I just made these & subbed two ingredients: I used “plant butter” instead of coconut oil and buckwheat flour instead of oat flour. The dough was pretty dry (as I expected due to the sub of buckwheat flour) so I had to work it a bit more to make it come together. In the end, it worked out fine and the cookies are delightful! 😊

I made these a couple days ago – I used Bob’s Red Mill 1 to 1 GF flour instead of oat flour, and it worked really well – these cookies are absolutely DELICIOUS.

These came out really crisp and delicious. You can taste the molasses in them, which is a good thing.

I didn’t have a 2-inch cookie cutter on hand so I used the lid of a jar and it made bigger cookies so I only yielded 18 cookies. But they were still wafer thin, crunchy and tasty.

Made these today. Delish! I don’t need to be gluten-free so I used 1 and 1/4 cups of all purpose flour instead of the oat flour and almond flour. Turned out great!