Ginger Snap Cookies

Serves 12

35 mins prep

10 mins cook

45 mins total

My crispy Ginger Snap Cookies are one of my all-time favorites! They’re bursting with spicy ginger flavor and just the right touch of sweetness. Everything I love about ginger cookies is packed into these little bites and they're completely vegan and gluten-free. I bake them all season long, but honestly, they’re perfect any time of year and the best part? They’re ready in just 45 minutes!

12 servings

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Preheat oven to 356 degrees F / 170 C. Line a baking sheet with parchment paper.
Add all ingredients into a food processor and blend on high until a dough has formed.
Wrap dough in plastic wrap and allow it to rest in the fridge for 30 minutes.
Using a spoon, scoop tablespoon sized mixture and roll it into balls. Place balls onto the prepared baking tray and flatten with the back of a fork or press with the palm of your hand to flatten.
Bake in the oven for 10-13 minutes
Remove from the oven and allow to cool on a cooling rack.
Store in an airtight container for up to 5 days.