Ginger snap cookies (vegan)

Hello people. Another day, another recipe! I am sitting now finishing this blog post thanks to Adya! He has been so keen wrt blogging off late :). God knows what he has understood about this world. He sat with me as we decided on the final pics, saw me edit them and now sitting next to me asking for me to give the tablet to him so he can ‘blog’! He has already typed out the below 2 phrases (mostly filled with was). People who know him know he loves the letter ‘W’ and amidst the ‘W’ words his favourite is ‘WAS’. I am going to handover the tablet to him in 1 minute max cos that’s all he is ready to wait.

Anywho, we bought a new air fryer oven (mentioned in my previous post) and its not even 1 week since it’s arrival, we have been baking/ air frying/ roasting left right center. These set of cookies were done yesterday. I made some cauliflower roast last evening which turned out spicy and so he requested that some cookies be made for him. My baker friend Accu had made these delicious ginger snap cookies for christmas (Dec 2020) and I have been wanting to make these cookies ever since. Infact she was so nice to loan me her leftover molasses so that I do not even need to purchase a new bottle. Followed her recipe verbatim and man, it turned out so awesome. It has been real hard keeping Adya away from these cookies. He had 3 today and wanted more! They are real easy to make and tastes soooooo amazing. Try these and I assure you, you will love them.

Adya’s blog efforts below; looks like I got him to do some numbers through this. I am not complaining at all:).

waswashdhhhwaswas………….was ruuuy75 7y5y7yryyy b6 wuuuuuuwydeyeyyeyeeyyyyyyyyyyyyuwu washdfe

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Ginger snap cookies (Vegan)
Prep Time
10 mins
Cook Time
12 mins
Chilling time
3 hrs
Course: Dessert, Snack
Servings: 12 cookies
  • 1/3 cup refined oil any vegetable oil
  • 1/2 cup regular white sugar
  • 1 no flax egg 1T flax seed powder mixed in 3T water left to set for 10-15 mins
  • 2.5 tbsp molasses
  • 1 tsp dry ginger powder
  • 3/4 tsp cinnamon powder
  • 1/4 tsp clove powder
  • a pinch nutmeg powder
  • 1 cup All purpose flour
  • 1 tsp baking soda
  • 3 tbsp sugar for rolling
  1. In a medium sized bowl, whisk together 1/3c refined oil and 1/2 refined white sugar using a hand whisk.

  2. To this, add 1 flax egg, 2.5T molasses, 1t dry ginger powder, 3/4t cinnamon powder, 1/4t clove powder, a pinch nutmeg and mix everything together.

  3. In a smaller bowl, add 1c all purpose flour and 1t baking soda. Mix well with a fork/ spatula.

  4. Add this dry mixture to the wet mixture and combine everything together using a fork/ spatula

  5. The cookie dough is ready. The dough consistency will resemble that of halwa.

  6. Cover the bowl with a lid and refrigerate for atleast 3 hours.

  7. After 3 hours, take out the bowl and scoop out heaped 1T size dough, roll into balls.

  8. In a small plate, place 3T refined sugar.

  9. Coat the dough balls with sugar by rolling over it.

  10. Place the dough balls on a baking tray spacing them out so that there is space for the cookies to flatten and expand while baking.

  11. Bake in a preheated oven at 180c for 10-12 minutes (Mine was done at 11mins).

  12. You know the cookies are done when the cookies are pretty much flattened out with beautify cracks on top.

  13. They will be a little soft when you take them. Leave it on the cookie tray till the cookies completely cool down (the cookies will continue cooking/ baking during this time as well and harden).

  14. Once the cookies are completely cooled down, dig into those crispy on top but chewy on the inside kinda awesome cookies.

Recipe Notes
  1. You can use egg in place of flax egg. 
  2. I mixed 1T flax seed powder in 3T water and let it to set for 10-15 minutes.
  3. I had all the dry spice powder except clove powder. I dry roasted 5 cloves in a small pan and then pound them to make 1/4t clove powder. 
  4. I did not know which molasses to buy quite frankly. My baker friend Accu loaned me the Egyptian molasses she got since she had stock of it. If you are new to buying molasses like me, just buy any kind (pomegranate molasses seemed the most common when I went to the store).
  5. I did not use a parchment paper nor silicon sheet. So once my cookies cooled down, I used a dosa spatula to take out the cookies. 
  6. Do not skimp on the refrigeration process. Let it chill for atleast 3 hours. 

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