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Healthy Gingersnap Cookies Recipe without eggs and butter, same spicy, sweet and chewy cookies like your grandma used to make. | ifoodreal.com

Healthy gingersnap or ginger molasses cookies that are chewy, spicy and moist. And they are vegan, which is a bonus. If you are out of butter and eggs, you can still make these healthy cookies. You just need Earth’s Balance Whipped Buttery Spread which is widely available and is fantastic on a toast. So, keep it on hand.

I do not follow any specific diet. For a change and health reasons, I like to change things up and skip dairy and meat products occasionally. In fact, all of my last week’s creations were vegan – Healthy Caramel Popcorn, Almond Flour Thumbprint Cookies and Winter Fruit Kale Salad. See, I mean it.:)

The amount of eggs, butter and meat we consume as a society today is overwhelming. If we were more educated about GMO foods and their harm on us and the planet, all of us would be better off and many diseases like cancer, autism and diabetes wouldn’t exist. You got my point. Now back to cookies.

Healthy Gingersnap Cookies Recipe without eggs and butter, same spicy, sweet and chewy cookies like your grandma used to make. | ifoodreal.com

These gingersnaps are molassy, spicy and chewy. I love chewy desserts. And moist. Just like your grandma’s. She would never be able to tell a difference. Just don’t say they are vegan.

The cookies are much lighter colour in the photos. 3 tbsp of molasses was enough to make them taste right and keep sugar in check. Feel free to add more. I barely used a tablespoon of white sugar for dusting, a lot of which falls off anyways.

These gingersnaps are great for your next cookie exchange. Wow your girlfriends. Whenever someone tastes my healthy baked goods, the feedback is that they taste “normal”.:) Store them in an airtight container, otherwise they will dry out.

Healthy Gingersnap Cookies Recipe

Healthy Gingersnap Cookies Recipe


    Wet Ingredients:
  • 2/3 cup vegan butter like Earth Balance Whipped Buttery Spread
  • 1/4 cup agave nectar
  • 3 tbsp raw brown sugar
  • 3 tbsp molasses
  • 1/4 cup almond milk, unsweetened
  • Dry Ingredients:
  • 1 cup white whole wheat flour + 1 cup whole wheat flour (or 2 cups of any kind is fine)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger, dry
  • 1/2 tsp cloves, ground
  • 1/8 tsp salt
  • Sugar for dusting (optional)


  1. In a large mixing bowl, add butter, agave nectar and brown sugar, and beat with a mixer on medium-high for about 1-2 minutes. Add molasses and almond milk, beat scraping the sides of the bowl until smooth.
  2. Add Dry Ingredients to a medium bowl and mix until combined. Add to a bowl with Wet Ingredients and mix with spatula until combined. Refrigerate for 10 minutes.
  3. In the meanwhile, preheat oven to 350 degrees F and line large cookie sheet with parchment paper.
  4. Using small-medium scoop, place scoops of cookie dough on prepared baking sheet and bake for 12 minutes. Cookies do not spread much, so leave 1"-2" in between. Remove from the oven, transfer to a cooling rack and dust with sugar. Repeat this step until you run out of dough.
  5. Storage Instructions: Store in an airtight container for up to a week, freeze for up to 3 months.

Nutritional Info

Servings Per Recipe: 30 cookies

Amount Per Serving = 1 cookie:
Calories: 80.1
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 50.7 mg
Total Carbs: 11.0 g
Sugars: 4 g
Dietary Fiber: 1.2 g
Protein: 1.1 g
WW Points+: 2

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  1. Mike @TheIronYou

    I do love a good old gingersnap cookie and this recipe is pretty solid. Loving the pictures too!

    I have one request Olena, can you please post at least one recipe for a traditional Ukrainian dish?
    Recently my friend Ol’ha cooked me some Pierogi (although she said in Ukraine they have a different name I can’t recall now). Some were stuffed with mashed potatoes, other with meats, and even some with fruit. They were sooooo good! But she refused to give me the recipe, maybe you’re more generous than her? 😉

    • Olena (iFOODreal)

      Haha, Mike. I can post borscht – traditional Ukrainian soup with beets and cabbage and many other veggies. Super healthy and yummy.
      Pierogies aka vareniki are awesome and my favourite are with meat and fruit. Not the potato ones. They are delicious! I don’t know when I get to that but Natasha from Natasha’s Kitchen has awesome pierogi and many other Ukrainian recipes posted on her blog. Now, when you make them, I want a picture from you. Instagram or email is fine.:)

    • Olena (iFOODreal)

      Thank you! We all loved these cookies. I even mailed some to my mom in an airtight container and they made it moist and delicious.


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