Vegan Gingersnap Cookies
 
 
This super easy vegan take on the gingersnap cookie is spicy, sweet, crispy and chewy. They only require a food processor and a baking sheet!
Author:
Serves: 8 cookies
Ingredients
  • 1 cup candied ginger pieces
  • ¼ cup coconut oil, warmed
  • ¼ cup rolled oats
  • ½ cup pepitas
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • Dash of salt
  • ½ cup non-dairy chocolate chips
  • ¼ cup coconut milk
Instructions
  1. Preheat the oven to 350 degrees F
  2. In the food processor, place the ginger and cover in the warmed coconut oil. This will help for the pieces to soften a bit and allow for easier processing
  3. A couple of minutes later, place the rest of the ingredients in a food processor and pulse until well-combined. There should still be someone whole pieces of oats and pepitas
  4. Place a piece of parchment paper onto a baking sheet
  5. Taking the cookie mixture, roll into 1½ inch balls and press into a cookie shape onto the baking sheet
  6. Bake for 15 minutes until the cookies are golden
  7. Let cool until room temperature
  8. Using a double boiler, melt the chocolate with the coconut milk until "drippy"
  9. Using a spoon, "splatter" the chocolate over the cookies. This may be a little messy
  10. Allow cookies to set in the freezer or fridge
  11. Store in the fridge
Recipe by dani california cooks at http://www.danicaliforniacooks.com/vegan-gingersnap-cookies-gluten-free/