These Crispy Vegan Gingersnap Chocolate Chunk Cookies are gluten-free, easy and quick to make, and are sure to satisfy any sweet tooth. They have a nice but light crunch, a perfect blend of ginger and molasses, and are full of big chocolate chunks. These cookies are great for a dessert after any meal or with some afternoon tea.
Vegan Gingersnaps with Big Chocolate Chunks
Ginger and chocolate are a great flavor combination and go together so well. It’s an interesting pair for sure and it’s one of my favorites. The spiciness of the ginger and bitterness and sweetness of the chocolate is just perfection. I like big chocolate chunks and used Enjoy Life’s Baking Chocolate Mega Chunks. Use what you have. Chocolate chips, dairy-free, would be fine.
Cream Together the Wet Ingredients
Cream together the wet ingredients. In baking, sugar is usually included in the wet ingredients. I use Earth Balance spread for baking because I’ve had the best results from it but you may have a different favorite … and if you do let me know what it is! The plant-based butter sticks I’ve tried just didn’t work well. I used a hand mixer for all this, which is so easy … unless I have a kid here and then they can handle the job with a wooden spoon.
Whisk Together Dry Ingredients
Whish together all the dry ingredients. This ensures that everything, especially the baking powder and baking soda, is evenly distributed. Make sure there are no clumps, too.
Mix the Dry Ingredients Into the Wet Ingredients
Add the dry ingredients to the wet ingredients a bit at a time and mix. There’s no need to overmix, just blend everything together enough that the ingredients are evenly distributed and the dough is a uniform texture.
I have two favorite bowls I use for baking. I found them at garage sales and just adore both. It makes me happy just looking at them. Anyway, I use the smaller one for the dry ingredients and the larger (prettier) one for the wet ingredients.
Fold in the Chocolate Chunks
Once the dough is mixed, gently fold in the chocolate chunks. Mix just until the chunks are evenly distributed. By the way, it’s perfectly safe to eat this cookie dough before it’s baked. One of the upsides to plant-based baking.
Use a dough or ice cream scoop that holds about 3 tablespoons and scoop the dough onto a cookie sheet. If the cookie sheet isn’t nonstick make sure to grease and flour it first. If it is nonstick, you’re good to go without that.
Bake at 325 degrees F for 9-12 minutes
I was picturing these being a prettier cookie, but they more than make up for that by being absolutely delicious.
- 3/4 cup vegan butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup Just Egg liquid (or 1/4 cup applesauce and 1 tablespoon ground flax)
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/2 cups gluten-free all purpose flour
- 12 oz Vegan Chocolate Chunks
- Preheat the oven to 325° F.
- Using a handheld mixer or wooden spoon, cream together the wet ingredients. No need to overmix, it should only take about a minute.
- Sift or stir together all the dry ingredients.
- Using a hand mixer or wooden spoon, mix the wet and dry ingredients until well combined. It should take about a minute and, again, no need to overmix.
- Gently fold in the chocolate chunks until evenly distributed.
- Use a scoop to form cookie dough blobs that are approximately 3 tablespoons and place them on the cookie sheet.
- Bake at 375° F for about 11-13 minutes, until the edges just begin to brown.
- Cool completely and enjoy.
- Store any leftovers at room temperature in an air-tight container.
- Cookie dough can be placed on a cookie sheet in 3 tablespoon-sized scoops and then frozen. Once completely frozen, remove the scoops from the cookie sheet and place them in an airtight container, and store them in the fridge. To bake, remove the desired number of frozen scoops of dough from the freezer and place them on a baking sheet. Let thaw for about 10 minutes and then bake as directed above, adding a minute or two to the baking time.
- Finished cookies can also be frozen once cooled. Freeze on a cookie sheet until solid and then store in the freezer in an airtight container. Simply remove the desired number of cookies from the freezer and let thaw or warm up in the oven or microwave, if desired ... then enjoy.
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Enjoy Life Baking Chocolate Semi-Sweet Mega Chunks Chocolate Chips, 12- 10 oz bags
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
KitchenAid 6 Speed Hand Mixer with Flex Edge Beaters - KHM6118
Sofease The Original Danish Dough Whisk - 304 Stainless Steel Ring Nonstick Dutch Whisk for Dough - Long Wooden Danish Dough Whisker Bread Mixer Handle Bundle with Flexible Plastic Scraper Cutter
PriorityChef Premium Mixing Bowls With Lids, Inner Measurement Marks and Thicker Stainless Steel 5 Pc Bowl Set, Sizes 1.5/2/3/4/5 Qt
Good Cook Steel Nonstick Bakeware, 3 Piece Cookie Sheet Set
Amount Per Serving: Calories: 189Total Fat: 8gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 10mgSodium: 166mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.