Get the Recipe: Vegan Ginger Cookies
These soft and chewy Vegan ginger cookies are so delicious! They are perfectly spiced, warm and cozy. These Vegan gluten free ginger molasses cookies are so fun and festive for the holidays!
Ingredients
- ½ cup Vegan butter, room temperature
- ¾ cup coconut sugar, or light brown sugar
- ¼ cup molasses
- 2 tsp vanilla extract
- 1 ⅔ cups gluten free 1 to 1 flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ cup granulated sugar, for coating
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large bowl or stand mixer, mix Vegan butter, coconut sugar, molasses and vanilla extract until combined.
- Add in all remaining ingredients except granulated sugar. Stir until a thick dough forms.
- Use cookie scoop to scoop balls of cookie dough. Add granulated sugar to a shallow bowl. Roll each ball in sugar until completely covered.
- Place balls of dough at least 2 inches apart on baking pan.
- Bake for 10 to 11 minutes or until edges are slightly crispy and middles are set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.
Notes
- The cookie dough will be pretty thick.
- Use a cookie scoop to help scoop balls of dough.
- Fully coat the balls of dough in sugar coating.
- If desired, sugar coating can be omitted. The cookies will be less crunchy. The sugar gives them a nice coating.
- If you do not have molasses, date syrup or maple syrup can be used in its place.
- Do not over bake cookies. Remove from oven when the middles are barely set and edges have started to crisp up.
- These cookies will firm up at room temperature.
Calories: 225kcal, Carbohydrates: 41g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 174mg, Potassium: 129mg, Fiber: 1g, Sugar: 20g, Vitamin A: 360IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg