Dairy-Free Ginger Snap Cookies

These Dairy-Free Ginger Snap Cookies are a perfectly spiced treat that brings the warm, nostalgic flavors of classic ginger snaps without any dairy. Made with rich molasses, cozy spices like ginger, cinnamon, and cloves, and a buttery texture from softened coconut oil, these cookies are delightfully crisp around the edges with a soft, chewy center. Quick to prepare in just 15 minutes, this recipe yields 30 irresistible cookies with crackled tops and a glossy sugar coating. Perfect for holiday gatherings or an afternoon snack, these vegan-friendly cookies pair beautifully with a hot cup of tea or coffee. Enjoy this dairy-free twist on an old-fashioned favorite while keeping your cookie jar stocked with pure comfort.

Nutriscore Rating: 28/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 30

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Ground ginger
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cloves
• 2 teaspoons Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Coconut oil, solid but softened
• 1 cup Brown sugar, packed
• 1 large Egg
• 0.25 cup Molasses
• 2 teaspoons Vanilla extract
• 0.25 cup Granulated sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.

Step 3

In a separate large mixing bowl, beat the softened coconut oil and brown sugar together until creamy and smooth using a handheld mixer or stand mixer.

Step 4

Add the egg, molasses, and vanilla extract to the sugar mixture, and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.

Step 6

Pour the granulated sugar into a small bowl. Scoop out heaping tablespoonfuls of dough and roll them into balls.

Step 7

Roll each dough ball in the granulated sugar to coat.

Step 8

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 9

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the tops start to crack.

Step 10

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Store the cooled cookies in an airtight container for up to a week.

Nutrition Facts

Serving size	(833.2g)

Amount per serving	% Daily Value*
Calories	3738.5

Total Fat 188.2g	0%
Saturated Fat 154.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 3903.2mg	0%
Total Carbohydrate 497.0g	0%
Dietary Fiber 8.8g	0%
Total Sugars 305.8g
Protein 32.1g	0%

Vitamin D 53.8IU	0%
Calcium 427.7mg	0%
Iron 17.8mg	0%
Potassium 1823.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 3.4%

Carbs: 52.2%