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Vegan Coconut Butter Gingersnaps


  • 1 1/2 cups (214 g) spelt flour (see NOTE below for tested gluten-free oat flour version!)
  • 1/2 teaspoon baking soda
  • 2 teaspoons (4 g) ground cinnamon
  • 1 1/2 teaspoons (3 g) ground allspice
  • 1 1/2 tablespoons (8 g) ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons (190 g) pure maple syrup, room temp
    3 tablespoons (54 g) molasses, not blackstrap, room temp (I use Grandma’s Molasses)
  • 1/2 cup + 2 tablespoons (148 g) liquid melted coconut butter (this is just pureed coconut, NOT COCONUT OIL! My favorite brand is Dastony which is sold at Whole Foods or Amazon)
  • Optional: white sprinkling sugar (I use Wholesome Sweeteners b/c the crystals are sparkly and vegan)
  • Note: To make these gluten-free, you will sub with superfine oat flour. Because spelt is much more finely ground than oat flour, you will need more oat flour than you would spelt. So instead of 1 1/2 cups of spelt, you will need 1 3/4 cups + 2 Tablespoons finely ground oat flour (225 g). Use a scale for accurate results. All the other ingredients remain the same. You will bake the oat version for the same time of 8 minutes.

See conversion table


  • As I always recommend, use a scale for accurate results. Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.
  • To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well.
  • Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. It’s imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. I heat mine in the microwave for about 15 seconds, give it a good stir in case the oil has separated, then measure. Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl.
  • Using a heaping 1 1/2 tablespoons each, form balls and place on the pan about 3 inches apart from each other. Don’t add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan.
  • Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4 inch thick. Sprinkle icing sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the icing sugar if you like yours extra sweet, or serving to guests for presentation. I love the look of the icing sugar on top.
  • Bake just 8 minutes (one pan at a time), until they have spread some and poofed up a little. Do not overbake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 minutes.
  • Remove and cool 10 minutes on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile.

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