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Vegan Cashew Butter Gingersnap Cookies

Updated: Oct 26, 2019

Have you ever had the gingersnap cookies from the dollar store?


If you have not. I recommend jumping in your car right now and grabbing a bag because they are hands down some of the best cookies I have ever had in my life.


Goodbye fancy bakeries, the Cookie King has been found.


When I was a kid, my mom would buy the gingersnap cookies every-once-in-a-while from the dollar store. I would inhale these, saying goodbye to the once full bag.


Little did I know (or want to admit) these cookies were full of bad ingredients that certainly wasn’t good for my health. These are made healthier by substituting those not so great ingredients for some yummy better ones.


These sweet and perfectly spiced Cashew Butter Gingersnap Cookies are irresistible and are better than the dolla store #sorrynotsorryeventhoughijustravedaboutthem. This quick and easy recipe only needs 10 ingredients and can be made in under a half-hour.

This Vegan Gingersnap Cookie Recipe is:

  • Easy

  • Healthy

  • Oil-Free

  • Refined Sugar-Free

  • Tasty

These soft and spicy Vegan Gingersnap Cookies are made with warm spices, molasses, cashew butter, & are SO easy to make! This refined sugar-free and oil-free cookie recipe is perfect for everyone avoiding those things and want a recipe that actually tastes good.

What you should know about these Vegan Cashew Butter Gingersnap Cookies:

  1. It is 100% Vegan (aka there is zero dairy, egg, or any animal product in here)

  2. Super sweet & quick. Time is so essential, so I wanted to make this easy vegan dessert as quick as possible. Seriously, you can make this in less than an hour, a half-hour if you are quick lil human.

  3. Cashew Butter brings out the tang & all the sweet thangs. Damn... I felt like Billy Ray Cyrus right there, but it is so true the cashew butter is a game-changer in this recipe, but if you are allergic to nuts. Don't worry I have a few options below that you can use instead!

Final Thoughts & Tips:

  • Swap out Coconut Sugar: Don't want to use coconut sugar? No problem! Substitute out the coconut sugar with brown sugar.

  • On Storing: Store your leftover cookies in an airtight container for up to one week. Psst... they are best when they are fully cooled... I know I am also shocked I am saying that.

  • Don't have Cashew Butter or are allergic to nuts? I got you covered! You can either use coconut oil or sunflower seed butter! (I'd recommend the coconut oil over the sunflower seed butter)

If you try out this recipe make sure to let me know! Leave a comment, rate it, and don’t forget to tag a photo #underthewillow on Instagram or Facebook.

Want to save this recipe for later? Pin it to Pinterest!

ABOUT ME

HI, I'M ELIZABETH!

I empower women to step into their authenticity + worth with tasty vegan recipes & spiritual healing!

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AUTHOR: ELIZABETH SHELTON

Elizabeth Shelton creates self-development tools to help people reach their greatest potential. All while making tasty plant-based recipes that are mainly GF, are easy & can be made in 30 minutes. She aims to help 

people create meaningful lives through a holistic, healthy, and balanced life.

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INSTAGRAM: @AWILLOWSOUL

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hey there!

I am 22, Milwaukee-born, Vegan Recipe Developer & Spiritual Mentor with a purpose to help people live their most abundant, holistic, & balanced lives through spiritual healing techniques and delicious plant-based foods. 

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