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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
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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. Whisk until thoroughly combined. 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. 5. Roll the dough into small balls (one inch or so in diameter). 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.
