Indulge in the warm, spicy delight of Vegan Ginger Cookies—where every bite is a guilt-free treat packed with wholesome ingredients, natural sweetness, and a kick of ginger to boost your health and satisfy your cravings!
Image source: AI-generated
Makes: ~24 cookies | Prep Time: 15 mins | Bake Time: 10 mins
Ingredients
Dry Mix:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2½ tbsp ground ginger (yes, that much—it’s bold!)
- ½ tsp ground cinnamon
- ½ tsp ground cloves
Wet Mix:
- ½ cup canola oil (or melted coconut oil)
- ¼ cup molasses (not blackstrap)
- ¼ cup soymilk (or any plant milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
To Finish:
- 4 tbsp coarse sugar (turbinado/demerara) for crunch
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment.
- Sift together all dry ingredients (except coarse sugar) in a bowl.
- Make Dough:
- In a large bowl, whisk oil, molasses, soymilk, sugar, and vanilla until smooth.
- Gradually stir in dry ingredients until just combined. Dough will be sticky—this is normal!
- Shape & Sugar:
- Dampen hands to prevent sticking. Roll 1-tbsp portions into balls, then flatten slightly (thinner = crispier; thicker = chewy centers).
- Press tops into coarse sugar (be generous!).
- Bake:
- Arrange on sheet, spacing 2″ apart. Bake 8-10 minutes until edges darken slightly.
- Let cool 2 minutes on sheet, then transfer to a rack.
Pro Tips
- Molasses note: Use light or dark (not blackstrap) for balanced flavor.
- Texture hack: For extra chew, bake 8 mins; for crisp snap, bake 10-12 mins.
- Storage: Keep in an airtight container for up to 1 week—they get spicier over time!
These pack a ginger punch with that irresistible sugar-crunch top. Perfect with coffee or as a holiday gift! 🍪✨
