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Vegan Ginger Snap Cookies

Recipe Courtesy of: Eat.Drink.Shrink.


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • Pinch of black pepper
  • 1/4 cup molasses
  • 1 tbsp Follow Your Heart VeganEgg Powder combined w/1/4 cup ice cold almond milk
  • 2 tsp vanilla extract
  • 3/4 cup coconut sugar and more for dusting the cookies
  • 4 tbsp melted coconut oil


  1. Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl. Whisk to remove any clumps.
  2. In another bowl combine the coconut sugar, vanilla extract, vegan egg, molasses, coconut oil, and whisk until combined.
  3. Add the flour mixture to the wet ingredients and whisk until the sugar has dissolved. Refrigerate the dough for 30 minutes to firm up.
  4. In a small bowl place 1/2 cup coconut sugar. Scoop the dough into balls (1tbs for thinner and 2 tbsp for thicker like mine). Roll the balls in the coconut sugar and place on a baking sheet. Lightly press down to flatten them and bake until golden, 13-15 minutes. Rotate halfway through and allow to cool on cookie sheet for 5 minutes then transfer to a cooling rack.

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