Healthier Vegan Gingerbread Snickerdoodles

These Healthier Vegan Gingerbread Snickerdoodles are the perfect vegan holiday treat! They are soft and chewy with a bit of crunch around the edges… in other words they’ve got the perfect texture!! They’ve also got that classic lovely crinkled surface texture. These cookies have the same texture as classic snickerdoodles, and the same tang that snickerdoodles have. But this Healthier Vegan Gingerbread version has delicious gingerbread spices, and healthier ingredients! Yum!!

Healthier Ingredients

These Healthier Vegan Gingerbread Snickerdoodles are healthier because they don’t use any butter!! You may be thinking how is that possible?! Well it’s because I used cashew butter instead! So these cookies have a lot of protein, because they also have a lot of almond flour instead of using only all purpose flour. This means that these cookies are very satisfying because they have a lot of healthy fats and protein, but also vitamins and minerals from the almonds and cashews. Cashews are a great source of plant protein, fibre, and heart healthy fats. Almonds are a really good source of vitamin E, fibre, protein, and more! YUM.

These delicious Healthier Vegan Gingerbread Snickerdoodles are incredibly quick and easy to make, and I don’t know about you but that is music to my ears. These cookies are quick to throw together and the dough does not need to be chilled!! So you can have these cookies to enjoy in 30 minutes! Amazing!!

If you like these snickerdoodles, you can check out my other recipe for vegan snickerdoodles! It’s my recipe for tasty Vegan Pumpkin Snickerdoodles. They’re soft and fluffy and full of delicious pumpkin and spice flavours. Divine!

Classic Snickerdoodles use cream of tartar which gives the cookies a bit of tang, but that ingredient is hard to find where I live so I decided to use a splash of apple cider vinegar to replace the cream of tartar. The ACV provides that delicious and subtle hint of tang in these cookies.

These Healthier Vegan Gingerbread Snickerdoodles cuties are perfect for serving to guests this holiday season, or giving away as little presents. I personally love giving away a little assortment of baked goods during the holiday season. 🙂 Let me know what you think of this recipe! I hope you love it as much as I do!

More recipes like these Healthier Vegan Gingerbread Snickerdoodles on my blog:

Healthier Vegan Gingerbread Snickerdoodles

by Baking Me Healthy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine Holiday baking, Plant Based, Vegan

Servings 20 cookies

Ingredients

  

• 5-6 tbsp oat milk *
• 1 ½ tsp pure vanilla extract
• 1 ½ tbsp dark syrup / molasses
• 1 tsp apple cider vinegar
• 112 g pure cashew butter (½ C)
• 100 g light brown sugar light muscovado sugar
• 75 g white granulated sugar
• 50 g almond flour
• 196 g white all purpose flour
• 1 tsp baking soda
• 1 ½ tsp ceylon cinnamon
• ½ tsp cardamom
• ½ tsp ginger
• ½ tsp cloves
• ½ tsp allspice
• dash of nutmeg
• ¼ tsp salt

Mix for rolling the cookies

• 2 tbsp white sugar
• 2 tbsp brown sugar
• 1 tbsp gingerbread spice a mix of all the spices used for the cookies

Instructions

 

• Preheat the oven to 190°C and prepare two baking sheets.
• Whisk together all of the dry ingredients in a small mixing bowl. Set aside.
• Cream the cashew butter with the sugar in a medium size mixing bowl.* Then add the rest of the wet ingredients and whisk together.
• Once all the ingredients are combined, pour the flour mixture in with the wet ingredients. Mix until just combined.
• Mix together the spices and sugars for rolling the cookies.
• This dough makes 18 cookies, so I find it easiest to divide the dough into two sections. Then you know each half should make 9 cookies.
• Use an ice cream scoop or spoons to form 18 cookie dough balls. The idea is to touch the cookie dough as little as possible with your hands so you don't heat up the dough so the cookies will become too flat while baking.
• Roll each cookie dough ball in the sugar and spice mixture until they are completely coated.
• Press the cookies flat a bit, and sprinkle with a bit of extra sugar and spice mixture if you wish.
• Bake the cookies for 9-10 minutes, they are ready when the edges have gained a bit of colour and the edges have set. Let the cookies cool for 10 minutes before enjoying!
• Keep leftovers in an airtight container.
• Enjoy!!

Notes

*Add only as much oat milk as needed. The oat milk helps the cashew butter become runnier and to mimic the texture of creamed butter and sugar. If you are using cashew butter that is very runny, you won’t need all the oat milk. But if the cashew butter you are using is quite hard and thick, you will have to add oat milk.

Keyword cookies, gingerbread, healthier, pepparkaka, plant based, snickerdoodles, vegan