Vegan Ginger Cookies
Let's make these vegan ginger cookies! With the perfect balance of spices, a chewy texture, and richness from molasses, these yummy cookies are a must-make for the holiday season!
Ingredients
- ¾ cup (155 g) dark brown sugar
- ½ cup (120 ml) neutral oil canola, sunflower, vegetable
- ½ cup (120 ml) unsweetened applesauce
- ¼ cup (60 ml) molasses
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- 2 ¾ cups (330 g) all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 4 tablespoons (50 g) cane sugar or turbinado sugar for rolling
Instructions
- In a large mixing bowl, mix the dark brown sugar, oil, applesauce and molasses. Using a hand mixer, beat on low speed for 2 minutes until well combined.¾ cup (155 g) dark brown sugar, ½ cup (120 ml) neutral oil, ½ cup (120 ml) unsweetened applesauce, ¼ cup (60 ml) molasses
- Add the spices and mix them in.2 teaspoons ground ginger, ½ teaspoon cinnamon, ½ teaspoon ground cloves
- Stir in the flour, baking soda and salt until you have a smooth mixture. The cookie dough should be thick, but soft. If it's too dry or firm, you can stir in 1-2 tablespoons of non-dairy milk.2 ¾ cups (330 g) all-purpose flour, 1 ¼ teaspoons baking soda, ½ teaspoon salt
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F / 190°C and line baking sheets with parchment.
- Place the sugar for rolling in a small bowl.4 tablespoons (50 g) cane sugar or turbinado sugar
- Scoop the dough into 2 tablespoon-sized portions, then roll into balls using your hands, and then roll in the sugar until fully coated.
- Place the balls on the lined baking sheets, leaving about 3 inches or 8 cm between each ball to allow for them to spread.
- Bake for 9-11 minutes or until the edges are starting to turn golden brown. Remove the baking sheet from the oven and tap it once on the counter to settle the cookies.
- Cool the cookies for at least 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Notes
For best results, weigh your ingredients with a kitchen scale.
If using cups to measure flour, use the spoon and level method. Scooping directly from the package can lead to overmeasuring flour and a dry, crumbly cookie dough.
Nutritional Estimate Per Serving
Calories 190kcal | Carbohydrates 31g | Protein 2g | Fat 7g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 0.03g | Sodium 148mg | Potassium 111mg | Fiber 1g | Sugar 16g | Vitamin A 2IU | Vitamin C 0.1mg | Calcium 22mg | Iron 1mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x