A crunchier take on vegan ginger snap cookies

A balance of dark sugars and spices, these crispy yet chewy cookies tick the boxes of so many dietary requirements – dairy-free, gluten-free, nut-free, vegan and FODMAP friendly.

Makes 16 large cookies

Prep time: 15 minutes

Baking time: 17-18 minutes


60g vegan butter

100g dark brown sugar

100g light brown sugar

75g golden syrup or molasses (approximately 3 tbsp)

½ tsp vanilla

250g gluten-free plain flour

1 tsp baking soda

¼ tsp xanthan gum

¼ tsp salt

2 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

2 tbsp non-dairy milk (preferably almond)

30g white granulated sugar for sprinkling


Large flat tray

  1. Preheat the oven to 160ºC fan / 180ºC non-fan. Begin by creaming together the vegan butter, brown sugar and golden syrup until combined. Add the vanilla and repeat whisking.
  2. In a separate bowl, sieve the gluten-free plain flour, adding the baking soda, xanthan gum, salt and spices in the mix.
  3. In three goes, add the dry ingredients to the wet mixture and stir until crumbly.
  4. Add 2 tablespoons of non-dairy milk. Here you can either mix by hand or with a whisk; whichever is preferable. The dough should be thick and mouldable. Only if not sticking, add another teaspoon of non-dairy milk.
  5. With a tablespoon, roughly scoop up the mixture and roll into balls before liberally sprinkling them in white sugar.
  6. Place the rolled balls on a large flat tray lined with parchment paper, and lightly press each one down with a fork. Ensure that the cookies are spaced out on the tray; if not, bake the batch in two goes.
  7. For crunchy cookies, bake for 17-18 minutes.
  8. Transfer to a cooling rack. Ensure that the cookies are cooled for at least 15 minutes before eating as they need to firm up and become crunchy.

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