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!
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!
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.
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