Community Pick
Vegan Ginger Cookies
"These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. From Vegan with a Vengence!"
photo by anniesnomsblog
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 batch
ingredients
- 4 tablespoons coarse sugar (turbinado or demerrera or "sanding" sugar)
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 1⁄2 tablespoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup canola oil
- 1⁄4 cup molasses
- 1⁄4 cup soymilk
- 1 cup sugar
- 1 teaspoon vanilla
directions
- Sift dry ingredient (except sugar) into a bowl and set aside.
- In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
- Stir in the pre-sifted dry ingredients and mix until well combined.
- The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
- The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
- Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
Questions & Replies
-
I want to try your ginger cookies but the recipe calls for soy milk. Can’t have that. Would almond be ok or coconut or would that change the flavor too much?
Reviews
-
With a few modifications... AMAZING... First, cook for only 5-6 minutes to acheive that "chewy in the middle and crispy on the outside texture". I always wait till that shiny/wet look is gone from the center/top of the cookie before I remove them from the oven. After removing, leave cookies on the cookie sheet for 3-5 minutes before moving to a plate b/c cookies will continue to cook even after you remove them from the oven. Second, LESS ginger... it's just a little overpowering and you could probably be okay with 1.5 to 2 Tbsp of ginger. Third, skip the coarse sugar and once the cookies are cool, sprinkle with powdered sugar (using a sifter if you can). -
Outstanding. I was skeptical when I read the other rave reviews, but I have to admit these cookies are pretty great. I substituted a little bit of maple syrup for the molasses, and traded off a little white sugar for brown sugar. I also used the 1 1/2 tablespoon of ginger after reading the other reviewers but decided to add a little candied ginger. I like spicy ginger cookies so I think they could even be a touch spicier. I sprinkled a little vanilla bean sugar on the top before I baked them . Very nice. -
I had a vegan ginger cookie at a coffee shop and wanted to see if I could find a similar recipe...I made these today and made one slight addition of some chopped crystalized ginger to give it an extra pop...They are awesome and I'll def be making these again soon :) Thanks!
-
Great! Next time I’d use brown sugar and more molasses. I refrigerated these and then rolled out successfully to make cut cookies. The thin ones were especially lovely—just had to watch them in the oven. I frosted with powdered sugar mixed with a little soy milk. -
-
So amazingly good. I can't inagine why you would even need dairy products in this! It's perfect as-is and was liked by both vegans and non-vegans :o)
see 31 more reviews
Tweaks
-
Would substitute salt for all sugar next time -
These cookies are excellent!! The only thing I changed was I used 1/2 cup of sugar instead of 1 cup. I put the full amount of ginger in them and used nutmeg instead of cloves. If you like ginger cookies than you will love this recipe.
-
This is great! Heaps better than any non-vegan ginger cookie i've tried as well!<br/>lovely and chewy on the inside and crisp on the outside.<br/>I subbed golden syrup for the mollasses, almond milk for the soy, increased cinnamon to 3/4t and decreased cloves to 1/4t<br/>YUM!
-
These were really great! Couldn't tell they were vegan at all! My family loved them. :)<br/><br/>I did make a few changes. I used 1 cup unpacked brown sugar instead of white, and I used nutmeg instead of cloves (because I had no cloves). I also did not put sugar on the outside (didn't have any course sugar). And I reduced the ginger to 1.5 tbsp (I think 1 tbsp would have been enough, though).<br/><br/>Very tasty! -
Outstanding. I was skeptical when I read the other rave reviews, but I have to admit these cookies are pretty great. I substituted a little bit of maple syrup for the molasses, and traded off a little white sugar for brown sugar. I also used the 1 1/2 tablespoon of ginger after reading the other reviewers but decided to add a little candied ginger. I like spicy ginger cookies so I think they could even be a touch spicier. I sprinkled a little vanilla bean sugar on the top before I baked them . Very nice.
see 2 more tweaks
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
