If you're looking for something to bring to the office for the holidays -- and you work with people who don't eat animal products -- these vegan ginger cookies are a quick, easy solution. Softer than gingersnaps but with a similar bite imparted by the distinctive root, they're a great balance between sweet and savory. And as an added bonus, no one would ever guess they were vegan. The recipe was adapted for altitude from Vegan with a Vengeance.
See also: - Vegan pumpkin spice bread with chocolate chips for a sweet treat on Meatless Monday - Vegan peanut butter cookies for your sweetheart on Meatless Monday - Vegan chocolate-chip cookies for dessert on Meatless Monday
You will need:
1/4-1/3 cup of sugar (coarse sugar is good, but regular sugar will work, too) 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 1/2 teaspoons ginger 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 cup grapeseed oil 1/4 cup molasses 1/4 cup coconut milk 1 cup sugar 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F and trim parchment paper to fit two baking sheets.
1. Put the sugar in a small bowl.
2. Place the flour, baking soda, salt, ginger, cinnamon and cloves in another bowl.
3. Put the oil, molasses, coconut milk, sugar and vanilla together in a large bowl.
Stir until well-mixed.
4. Pour the dry mixture into the wet mixture.
Mix until everything is thoroughly combined.
Flatten the ball into a disk and dip one side into the sugar.
Place the cookies on the sheet with the parchment paper.
It doesn't matter if they're lopsided; we promise they will look better after baking.
6. Bake for ten to twelve minutes (depending on how big they are -- bake a bit longer for larger cookies).
Let them cool for five minutes or so before transferring to a cookie rack to cool completely. This recipe makes 20 to 24 cookies.
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