Comments on: Vegan Ginger Cookies (Gingersnap)

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 10 Jan 2024 08:37:48 +0000

In reply to Nicola. Glad to hear you enjoyed the recipe Nicola!

By: Nicola

Nicola — Wed, 10 Jan 2024 01:12:17 +0000

Came out perfectly thank you , I added an extra Tablespoon of fresh ginger for a kick – so yum!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 22 Dec 2023 09:21:45 +0000

In reply to Rita Revak-Lutz. Thank you so much for sharing and for your great review!

By: Rita Revak-Lutz

Rita Revak-Lutz — Tue, 19 Dec 2023 16:50:22 +0000

1. Do not make any other Gingersnap recipe (vegan or not) than this one
2. Do not make any changes (other than the size — see explanation below)
3. You can use Almond flour instead of AP (see below)

These are perfect cookies and the perfect recipe. Do NOT decrease the amount of seasonings. It is perfect. I am not a cloves fan but used the called for amount and it is perfect. Have I said it’s perfect yet? The only change I made in the second batch is to use a #60 scoop (4 teaspoons). This allows you to have a snappy cookie that can be dipped into your coffee or hot chocolate.

The first batch I made with AP flour. The second I made with Almond flour, which I have never baked with before. There are numerous sites that tell you how to sub Almond for AP, but I decided to use the Blue Diamond website, which said 3 cups of almond flour for AP flour. That seems to have worked. However, I put the vegan butter out to soften for 30 minutes each time, but I would skip the softening with the Almond flour, as they were a bit flatter and spread out that the AP flour cookies. Still very tasty and snappy, just a bit flatter.

Perfect recipe that the recipients have asked the recipe for! Thank you!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 20 Nov 2023 13:29:24 +0000

In reply to Anna. Thanks so much for your review Anna! We are 100% certain about the measurements as we test the recipes multiple times.

By: Anna

Anna — Sat, 18 Nov 2023 06:29:49 +0000

This came out great! The first time I made it, it was a little too crumbly and I felt it needed more ginger so I tried it again. This time I added a little bit more ginger and I added more plant milk and that made it not crumbly. They came out absolutely fantastic! Thank you so much for this recipe. By the way, I weighed the brown sugar and it didn’t match up to cup measurements. I forgot what it was, but unless I was incorrect in my measurement, that might be something to change on the recipe. Anyway thank you so much for this recipe!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 17 Nov 2023 09:13:25 +0000

In reply to Deda. That shouldn't be a problem!

By: Deda

Deda — Sat, 11 Nov 2023 20:42:20 +0000

In reply to Nadine @ Loving It Vegan. Can you freeze the dough before it's baked?

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 14 Jul 2023 12:59:08 +0000

In reply to Karen. Yummy! Thank you so much for sharing and for your great review!

By: Karen

Karen — Mon, 20 Feb 2023 15:09:48 +0000

FANTASTIC! Great flavor and “snap”, added fresh ginger to spice it up a bit more!