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High-Altitude Vegan Gingersnaps

Ingredients

  • 1 cup vegan butter
  • 1 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 2 tbs. almond milk
  • 2 tsp. vanilla extract
  • 3 1/2 cups flour
  • 2 tsp. baking soda
  • 2 1/2 tsp. cinnamon
  • 2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 cup additional sugar for rolling

Instructions

  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

  2. In a large bowl, beat together the vegan butter, brown sugar, and white sugar until fluffy and well combined. Add in the molasses, almond milk, and vanilla extract and beat until combined. Add in the flour, baking soda, cinnamon, ginger, nutmeg, and cloves, and beat for several minutes, or until fully combined. The dough should be thick!

  3. Scoop the dough into 2-tablespoonfuls, and roll each ball into the additional sugar to coat evenly. Place on your prepared baking sheets, evenly spaced with room to spread, and bake for 10-12 minutes. The cookies should be cracked and puffy when they are ready, and then will settle flatter as they cool. Enjoy!