Ginger cookies - vegan. 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. Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking! First, cream together the vegan butter and brown sugar in a large bowl. Then, add the molasses and vanilla and beat to combine.
Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.
Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
These are the BEST vegan gingerbread cookies you will get your hands on.
You can have Ginger cookies - vegan using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Ginger cookies - vegan
- Prepare 2 cups of ground almonds.
- It's 1 of heaped tbsp ground ginger.
- It's 2 tsp of ground cinnamon or mixed spice.
- It's 1/2 tsp of ground turmeric.
- It's 1/2 tsp of bicarb of soda.
- Prepare pinch of salt.
- Prepare 1/3 cup of coconut oil, melted.
- It's 1/4 cup of date syrup.
They are easy to make, don't require any funky ingredients and are SO DANG GOOD! This Vegan Gingerbread Cookies Recipe is the perfect holiday treat and makes a delicious homemade Christmas gift for kids and adults alike! They're soft and chewy on the inside, crisp on the outside and perfectly spiced with cinnamon, ginger, and molasses. Better than non vegan gingerbread cookies.
Ginger cookies - vegan instructions
- Preheat oven to 180C..
- Combine all the dry ingredients in a bowl..
- Add the melted oil and date syrup. Mix well..
- Put tbsp- size dollops of the mix onto a lined baking sheet. Flatten til about 1cm thick. Bake for about 12 mins..
- Cool for about 10 mins. Then enjoy 😋.
The dough was very difficult to work with though. I rolled one cookie at a time, pressed the cookie cutter in, and cut the dough away from the cutter and then pulled the cutter off. It took a long time but was totally worth it. Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen you can grate it quickly without peeling it because the skin falls to the side as you grate.