These Ginger Snappy Crinkle Cookies are bursting with spiced flavor from ginger, cinnamon, vanilla and even a hint of cayenne and black pepper. They have a rich and complex sweetness from the iron-rich blackstrap molasses, maple syrup and coconut sugar coating. These nibbleable cookies are a healthy treat since they are vegan, gluten free and contain plentiful feel good ingredients like fiber-rich rolled oats, magnesium-rich pumpkin seeds and very little sugar. Whip up a batch and start nibbling these terrific tiny temptations!..
Go Raw! Yup. You could actually skip the whole "baking" thing and just chill the raw dough in the fridge for raw cookie bites. The dough is so tasty all on its own! But for those toasty treasure-filled crinkles, gently bake these gems.
Serving tip: Grab a turmeric latte or a spiced chai latte for a perfect break in any day. Ok, coffee or espresso works too!
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Ginger Snappy Crinkle Cookies
By Published 06/24/2014
These gluten-free and guilt-free spiced gems are infused with sweet flavor and sassy ginger, cinnamon, vanilla and ground pumpkin seeds and oats! Start nibbling.
Ingredients
- 1 ¼ cups rolled oats (for oat flour)
- ¾ cup raw pepitas/pumpkin seeds (for pepita flour)
- 2 ½ tablespoon maple syrup, grade B
- 2 tablespoon blackstrap molasses
- 1 tablespoon ginger powder
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean powder or ¼ teaspoon vanilla extract
- a few pinches fine black pepper
- ½ teaspoon pink salt
- ¼ cup melted virgin coconut oil
- 1 teaspoon xanthan gum
- pinch of cayenne
- ¼ cup coconut sugar, for rolling dough
- 1 tablespoon maca powder (optional)
Instructions
- Preheat oven to 350 degrees and grease a baking sheet with coconut oil.
- Process the pumpkin seeds and oats into flour. I do this by blending in my high speed blender for 1-2 minutes, until a powdery flour forms. Add the flours to a large mixing bowl.
- Add the remaining ingredients to the large mixing bowl: maple syrup, molasses, ginger, vanilla, salt, oil, xanthan gum, cayenne and optional maca. Using a spoon, stir the mixture until it thickens into a cookie dough texture.
- Form the dough into small balls and roll in the coconut sugar and place on the baking sheet. Leave the cookies in balls at this point, no smashing yet. Tip: You could actually chill the dough as is for RAW cookies.
- Place baking sheet in a 350 degree oven and back cookies for 8 minutes. Then pull out oven rack and smash the cookies with a fork. They will crinkle quite nicely. Place them back in the oven and bake for another 5-7 minutes or until golden brown. Cool a few minutes before serving. Store in the fridge. Best served at room temperature or slightly warmed, but also delicious chilled straight from the fridge.
Yield: 16 cookiesPrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 15 mins. Total time: 30 mins. Tags: cookies,raw,glutenfree,vegan,dessert,easy,ginger
Tatum says
Just pulled these out of the oven, so excited to try one! Thank you for this simple recipe Kathy!
RockMyVeganSocks says
These are so cute and tasty sounding! I love how the ingredients are simple (and I have all of them). I LOVE ginger - this will be such a great little snack =)
Heather McClees says
My goodness these are lovely!:) Oh wow! I just love how calming ginger is. It's definitely one of my favorite spices. I've also been adding maca powder to my homemade protein bars and cookies and I love the added flavor it gives so I'm glad to see that I'm not the only one:) These are lovely Kathy- well done!:)
Kathy Patalsky says
thank you Heather! Love the maca!
Tammi says
I m a new vegan (approx 2 weeks in) I made the peanut butter cookies on this site they are super Delicious ! Iv'e made them 3 times already my teenage daughter loves em, I took them to non vegans @ work they flipped over them sd better than regular pnb cookies, I cant wait to try these, I bet they will be delicious as well, thanks for delicious recipe
Kathy Patalsky says
So happy to hear that Tammi!
Deb says
This recipe looks SO good...cannot wait to get in the kitchen and try this. Thanks for including so many gluten free options on your website<3
Kathy Patalsky says
I am trying Deb!! 🙂 gf baking is a learning experience, but so nice to have options.
The vegan 8 says
These look fabulous! I make some peanut butter cookies that I roll into coconut sugar too and the coconut sugar is divine! I love Gingersnap cookies, they are one of my favorite cookies I make each season now. Yours look incredible!
Kathy Patalsky says
Thank you! coconut sugar, it is like THE BEST dry sugar ever 🙂
Natalie @ Feasting on Fruit says
Yeah these aren't making it to the oven...not in my kitchen. The dough is always my favorite part, and by throwing that raw option in you just made me feel no guilt for stopping at the dough stage 🙂
Kathy Patalsky says
haha, I had a few bites raw and yum.
Elyse says
I NEED to make these! They look amazing!!!
Kathy Patalsky says
Thank you Elyse! 🙂
Frederique says
I get hopeful everytime you post a gluten free recipe, then disapointed when you mention the Oats. I'm not celiac, but my gluten sensitivity/intolerance means even gluten-free oats don't do well inside me. 🙁 Maybe you should mention that they are wheat-free instead of saying gluten-free so that people like me don't go getting disappointed each time? They do look delicious btw!
Gaby says
Anytime it says oat flour, you can probably safely substitute your usual gluten free mix, or even just brown rice flour. What do you normally bake with? I'll even use regular recipes and just mentally sub in gluten free flour! No major baking problems yet 🙂
Frederique says
I use Rice Flour most, sometimes buckwheat or a mixture of both + the obliged tapioca flour for consistency. Problems usually occur when i try a new recipe because gluten free flour such as buckwheat literally SUCK the juice out of liquids and I often end up with dry crumbly cookies/muffins. So I try to stick to gluten free recipes just because of the dry to liquid ratio.
Deb says
Hey Frederique, I am sorry you are so sensitive to oats! I was diagnosed with celiac through a biopsy and blood work a few years back but I can tolerate gluten free oats just fine...I use Bob's Red Mill and it is great...no cross contamination with any gluten guaranteed! I have read about some controversy with whether or not we are supposed to consume them but my body doesn't get fussy when I eat them.
Frederique says
That's great Deb 🙂 I COULD use other types of flakes (quinoa, buckwheat, etc) but they tend to be so mushy! I miss oatmeal so much!
Kathy Patalsky says
That is a very good point Frederique. I will remember that for my next GF recipe!!! thank you
Julie says
I think I have everything here, so I hope to try these soon!
Kathy Patalsky says
hope you could try them Julie!
Karen says
Looks yummy! Would these work with coconut flour?
Kathy Patalsky says
hmmm probably, but since coconut flour is so liquid absorbing you may need to add more liquid. 🙂
John Hartil says
I just adore ginger cookies and these look just so delicious
Kathy Patalsky says
thank you John!
Julie H. says
Oh my god! These look delicious! Quick question: I don't have xanthan gum. Is there anything that would work as a substitute? Thanks!
Frederique says
Guar Gum works fine, just gotta put more of it than xanthan 🙂
Kathy Patalsky says
you do not HAVE to use it. but it will help bind a bit. ground flax seeds or chia seeds also help. use 1 tsp + a few splashes of water if things seem too dry.