Dairy-Free Ginger Snap Cookies
Soft on the inside and irresistibly crispy on the outside, these Dairy-Free Ginger Snap Cookies are a delightful twist on a classic treat! Perfect for those avoiding dairy, this recipe uses coconut oil to achieve a tender, melt-in-your-mouth texture packed with the warm and spicy notes of ginger, cinnamon, and cloves. Sweetened with the rich, robust flavor of molasses and rolled in sugar for a sparkly finish, these cookies are as beautiful as they are delicious. Ready in just 25 minutes, they’re the ideal holiday cookie or everyday indulgence. Whether served with a cozy cup of tea or as part of a festive dessert spread, these cookies are guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Coconut oil, solid but softened
- 1 cup Brown sugar, packed
- 1 large Egg
- 0.25 cup Molasses
- 2 teaspoons Vanilla extract
- 0.25 cup Granulated sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat the softened coconut oil and brown sugar together until creamy and smooth using a handheld mixer or stand mixer.
Add the egg, molasses, and vanilla extract to the sugar mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
Pour the granulated sugar into a small bowl. Scoop out heaping tablespoonfuls of dough and roll them into balls.
Roll each dough ball in the granulated sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the tops start to crack.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 154.6 g | 773% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 497.0 g | 181% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 305.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
