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.
Step 1: Ingredients!
- 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. :)
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.)
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.