These ginger cookies are my new favorite thing. I found out about them about a month ago, in the midst of my lactose intolerance induced crisis. I have been sorely missing sweets and hunting down vegan recipes pretty much anytime I am on the internets. I found a vegan ginger cookie recipe on Healthy Happy Life and have modified it a tiny bit since I've made it a few times now. These vegan ginger cookies are tasty, quick and foolproof. (And this is coming from someone plagued by spread-y cookies)
Plus, they're not too sweet so you can eat lots of them at once. HOORAY!
This recipe will make around 24 cookies - depends on how big you make them.
Plus, they're not too sweet so you can eat lots of them at once. HOORAY!
This recipe will make around 24 cookies - depends on how big you make them.
Step 1: Ingredients!
The dry:
- 2 cups flour
- 1/2 cup sugar (brown or white!) + more for rolling in
- 1 1/2 tablespoons ginger powder
- 1/2 teaspoon cinnamon (optional if you don't like the taste)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup water + more as needed
- 1/4 cup molasses
- 1/3 cup melted Earth Balance or canola oil
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons grated fresh ginger
Step 2: Mix the dry ingredients + preheat oven to 375 F
Take a fork and mix mix mix the dry ingredients together in a large bowl. Make sure everything is well combined and you don't have any large patches of ginger powder or baking powder. That will not be tasty later on. :D
Step 3: Mix the wet ingredients!
Pour all the wet ingredients into a small bowl and mix well until the molasses dissolves and isn't clumpy anymore. This might take a minute or two if your melted butter has cooled a bit.
Step 4: Combine wet and dry!
Pour the wet ingredients into the dry and stir like a mad person. This is the only tricky part of the recipe.
It will take a bit of stirring to get everything combined. After you've stirred for a minute or two, if it still looks crumbly, you can begin adding water a little at a time. I add about a tablespoon at a time.
You want the dough to be slightly gummy and firm when you're done and look like the third photo. :)
It will take a bit of stirring to get everything combined. After you've stirred for a minute or two, if it still looks crumbly, you can begin adding water a little at a time. I add about a tablespoon at a time.
You want the dough to be slightly gummy and firm when you're done and look like the third photo. :)
Step 5: Roll into balls and bake.
Roll the dough into small balls, about 1 1/2 inches across. Once rolled, dip them into sugar and put them on a baking sheet. You'll bake them at 375 F for 8-10 minutes. I do 8 minutes if the balls are smaller, 10 minutes if I've made them kinda chubby. The cookies will be quite soft when you take them out - they firm up while they cool!
(You can easily fit 12 on a sheet, but I always do less the first round just in case the dough got too warm and they spread.)
(You can easily fit 12 on a sheet, but I always do less the first round just in case the dough got too warm and they spread.)
Step 6: Let cool and eat!
Let the cookies cool on the pan for a few minutes - if you try to pull them off right away they'll stick to the pan! Once they're off the cookie sheet put them on a rack to cool the rest of the way.
They get firmer as time goes on but still stay soft in the middle! But they've only survived a few days in my house so I can't tell you how long they store for.
Enjoy!
They get firmer as time goes on but still stay soft in the middle! But they've only survived a few days in my house so I can't tell you how long they store for.
Enjoy!
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Can someone please give me the name of a sugar brand that's been refined without the use of bone char?
Would be nice to surprise my friend with these, but need to use the correct sugar.
Thanks!
Beth
Oh have you tried using pure coconut oil? It is good for you and tastes much better than canola or I think it does. I just don't like canola. I use coconut oil to bake with unless I am out and too broke then I use corn oil. I think you will love the pure coconut oil though.
And does anyone know how much more ginger powder to use in lieu of fresh grated?
Thanks for the recipe.