This recipe is originally from Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery (100% vegan)
Written by Allison Lubert, owner of Sweet Freedom Bakery in Philadelphia, this book includes allergy-friendly recipes designed to taste just as good as the traditional versions. The book has been around for a while, but it was a bit ahead of its time because a lot of the ingredients were harder to find back when I first shared this recipe. Now you can find things like xanthan gum and Bob's Red Mill gluten-free flour at most grocery stores.
So moving onto those snaps. The recipe is easy to follow. Like other easy vegan cookies, it involves mixing dry ingredients in one bowl, wet ingredients in the other, and blending every thing together. The dough is thick and you should be able to shape the snaps into rounds.
This is a photo of the first batch I made. I realized after making them that I probably used a denser cup of flour than the author. The book was published before everyone was using scales.
Here's the recipe for the gingersnaps.
Recipe
Baking You Happy Gluten-Free Vegan Gingersnaps
Ingredients
- 1¾ cups Bob's Red Mill gluten-free all-purpose baking flour
- ¾ cup + 6 tablespoons coconut sugar, divided use
- ¼ cup flax meal
- 1½ teaspoons xanthan gum
- 1½ teaspoons ginger
- 2½ teaspoons cinnamon, divided use
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon sea salt
- ⅛ teaspoon cloves
- ½ cup melted coconut oil
- ½ cup gluten-free molasses
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- STEP ONE In a medium bowl, sift together the Bob's Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.
- STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.
- STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.
- STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.
Carol says
I was glad to read this post. My 14 year old niece was just diagnosed with celiacs. I will try to find this to send to my sister. I wish I lived close by them so I could bake more for her. I have found a really good gluten free chocolate chip recipe from Your Home Based Mom that my sons love and have requested a few times. The ingredients can definitely be a little pricier. I am going to try to find a good brownie recipe for her also.
RunnerGirl says
Thanks for the review. I didn't know about this book & it's perfect for the kind of baking I like to do!
Anna says
Jessie, thanks for the first hand review! The book is fairly new, so definitely try to get your hands on a copy. I was kind of skeptical given that the recipes are designed to meet so many dietary restrictions, but the things I baked today were really, really good -- especially the chocolate chip cookies.
CakeSpy says
Awesome! I used to live near this bakery, and loved their stuff. 🙂 I didn't realize they had a book but was happy to read about it here!