4

Ginger cookies for a holiday dessert on Meatless Monday

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

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. 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.


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.