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Vegan Gingersnap Cookies | Coko Cooks

Vegan Gingersnap Cookies

Vegan Gingersnap Cookies

25 mins prepServes 10

A chewy gingersnap cookie topped with a white chocolate drizzle

10 servings

What you need

oat flour

½ cup oat flour

almond butter

¼ cup almond butter

coconut oil

2 tbsp coconut oil

coconut sugar

¼ cup coconut sugar

ground cinnamon

1 tsp ground cinnamon

spices

molasses

3 tbsp molasses

salt

baking soda

1 tsp baking soda

vanilla cake mix

1 tsp vanilla cake mix

ground ginger

1 tsp ground ginger

Dairy Free Cheese

¼ cup Dairy Free Cheese

coconut oil

1 tsp coconut oil

Checkout experience

Shop ingredients

Instructions


0 Preheat oven to 350 and line a baking sheet with parchment paper
1 Combine all ingredients in a bowl except white chocolate and one tsp of coconut oil until well combined
2 Let the dough chill for at least two hours in the fridge
3 Scoop a heaping tbsp of dough, roll in a ball, and the place on baking sheet spread out at least 3-4 inches apart because the cookies will spread
4  Bake for about 10 minutes or until they are golden on the edges but soft in the middle
5  While the cookies cool, in a small microwave safe bowl mix the white chocolate and a tsp of coconut oil. Melt in 15-20 second increments and stir until the chocolate is smooth.
6 Take a knife and drizzle the cookies with the chocolate. Allow the chocolate and cookies to dry completely before storing.

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