Vegan Soft Ginger Cookies

How is everyone enjoying #VeganWeek so far?

I am really enjoying it! I am learning a lot, and I love trying new recipes and techniques. Vegan baking really isn’t that difficult, and it doesn’t need to have fancy ingredients either!

I am also aiming to provide you all with vegan recipes that even non-vegans will thoroughly  enjoy! These are great dessert options to make if you are entertaining a crowd and don’t know any dietary restrictions or allergies. They are delicious regardless and your guests will really appreciate the effort you have made to accommodate their needs!

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Photo by Grace Holyoke (2019)

These cookies are so soft in the middle, they taste exactly like the non-vegan version of this classic cookie. Ginger-molasses cookies are always a go-to for me at a coffee shop or if I go out to grab a treat. I like the subtly crispy exterior, and the soft (and sometimes warm, if you’re lucky) interior. These cookies have a touch of cinnamon, ground ginger and nutmeg. I love the combination of spices and I can’t wait for pumpkin pie spice season to be back!

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Photo by Grace Holyoke (2019)

Because these cookies do not have butter in them to aid in the spreading of the cookies while they bake, halfway through baking it is important to press the cookies down slightly to create that flat cookie with cracked edge look. Of course- the cookies and the pan will be hot when you do this so use a plate/cup or something other than your bare hands to press the cookies down with.

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Photo by Grace Holyoke (2019)

These cookies will stay delicious and soft for up to a week if you keep them in an airtight container! They also freeze well, and if you don’t plan on baking them all at once, you can keep the balls of dough in the fridge and pull them out when you want to bake up a fresh batch of cookies!

Vegan Soft Ginger Cookies

Ingredients 

  • 1 cup vegetable oil
  • 1 1/2 cups brown sugar
  • 1/2 cup fancy molasses
  • 1 tBsp vanilla extract
  • 3 1/4 cups All-purpose flour
  • 1 tBsp baking soda
  • 1/2 tsp salt
  • 1 tBsp ground ginger
  • 1 tBsp ground cinnamon
  • 1/2 tsp nutmeg
  • coarse sugar for rolling (about 1/2 cup)

Process

  1. Preheat oven to 350F. Line a sheet pan with parchment paper.
  2. Beat oil, brown sugar in a stand mixer fitted with the paddle attachment for 3 minutes on medium speed.
  3. Add molasses and vanilla and beat on medium speed for 2 minutes. You want to fully incorporate the wet ingredients and a bit of air.
  4. Add 2 cups of the flour on top of the wet ingredients, and sprinkle on the baking soda, salt, ginger, cinnamon and nutmeg on top. Mix on low to combine.
  5. When this is incorporated, add the remaining 1 1/4 cups of flour. The mixture should be crumbly but not dry.
  6. Roll dough into whatever size balls you would like.
  7. Roll each ball in coarse sugar and place on parchment-lined baking sheet about 2 inches apart.
  8. Place in preheated oven and bake for 11-12 minutes. Halfway through baking time, take cookies out and press each cookie down to flatten slightly.
  9. The cookies should look slightly under-baked in the middle when you take them out.
  10. Let cool on tray for 5 minutes before transferring to a cooling rack.
  11. Enjoy!

Cheers everyone!

Grace Eveline

 

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