Chilling did not help as I couldn't roll it out without it breaking apart so I rolled them into individual balls pressed flat and cookie cut out. We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Your daily values may be higher or lower depending on your calorie needs. Once the cookies have completely cooled, you are free to ice them as you would like! The first batch is a good test for you to determine what works best for you. These cookies are not your traditional ginger spice cookies. I also baked them for around 10 minutes and they came out perfectly soft with firm edges! The cookies will seem soft them you remove them from the oven but fear not! Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Classic vegan gingerbread cookies typically call for vegan butter (or vegan margarine), coconut oil, almond milk, baking soda, baking powder and granulated sugar. For these vegan ginger cookies, you’ll need only a few key ingredients: Flour: you can use gluten free 1:1 baking flour or all purpose here. These gingerbread men are crisp on the outside, soft and chewy on the inside and packed with ginger, cinnamon and brown sugar flavor. A few notes to make this recipe easier for you: Looking for more holiday desserts? Be sure to ice the cookies only when they are completely cooled! I’d love to see some cookie recipes that are actually good for my heart too, and not just my tastebuds! Sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Recipe tested by Carol Deptolla. Congrats! Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. We also like to place our leftover dough in the fridge when we are not using it to keep it chilled. Set aside. I’ve experimented with many cookie recipes and discovered the best way to make this holiday cookie. Add in the vanilla and mix until it has combined. Place it back into the bowl and cover it with a lid (if it has one) or with plastic wrap and allow it to rest in refrigerator for 1 hour. Ginger snap cookies never appealed to me and I’ve always had a preference for soft cookies. Vegan Ginger Molasses Cookies. Glad this recipe is so wonderful, So I made quite a few substitutions for my dietary needs. I find that adding too many spices overwhelms the presence of the candied ginger, while cinnamon gives it a nice lift. They make lovely gifts or edible decorations and can be … Jasmine, these are very good! Nutrition facts label provided by Nutri Fox. They are easy to make, don’t require any funky ingredients and are SO DANG GOOD! These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice! This way we could pick up the mat/parchment and place it directly on the baking sheet. Super easy and tasty. They’re perfectly soft and only take 10 minutes to bake! This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Next you will need to roll out the dough to 1/4 to 1/2-inch thick using a rolling pin, cup, etc. But what if I told you that you can still have all of the holiday flavors you crave without excessive sugar, butter, and heavy gluten? Thank you! Also the 2 hours of chilling time didn t do much in my opinion so next time I will probably only chill if I m having trouble rolling it out. Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. I would not call 1/4 cup of sugar in a dozen “lots of sugar”…these are very healthy in my book! If you know me, you’ll know I have the biggest sweet tooth and this cookie is the perfect sweet treat. Serve these with a cup of fresh almond milk and oh my dayummm, it’s perfect. In a separate bowl or stand up mixer, beat vegan butter and sugar until light and fluffy. We broke our dough into 3 pieces to roll out. Vegan Chocolate Peanut Butter No-Bake Cookies. […] The nutrition facts do not take into consideration the addition of icing. Then, add the molasses and vanilla and beat to combine. Not only will they fill your home with an amazing ginger aroma, but they taste amazing as well. I made these for a Christmas gathering and they turned out SO well!! Necessary cookies are absolutely essential for the website to function properly. … This category only includes cookies that ensures basic functionalities and security features of the website. You also have the option to opt-out of these cookies. So perfect that no one will tell that they’re vegan, gluten-free and refined sugar-free! Chewy Vegan Ginger Spice Cookies These chewy vegan ginger spice cookies are an easy sweet treat for the holidays. Coconut sugar: or regular sugar. The cookies will set as they cool. Chewy Ginger Molasses Cookies- soft and chewy molasses cookies spiced with hints of ground cinnamon and ginger. Set aside to set for 5 minutes; Place about 1/4 cup of coconut sugar in a small bowl to roll cookies … Add in the salt and mix everything together until uniform. Thank you for supporting Sweet Simple Vegan! Nutrient information is not available for all ingredients. For me 1/2" thickness was easier to cut and made cleaner cut cookies. It is mandatory to procure user consent prior to running these cookies on your website. Percent Daily Values are based on a 2,000 calorie diet. Keep in mind that the cookies will firm up as they cool! Well these are classic gingerbread which contain vegan butter. Allrecipes is part of the Meredith Food Group. I really enjoy soft gingerbread cookies. Add comma separated list of ingredients to include in recipe. Cool on a cooling rack. In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Chris and I realized that we somehow did not have a vegan gingerbread cookie recipe on the blog yet so today, we are changing that! This is the recipe I’ve been searching for. It should not be considered a substitute for a professional’s advice. Vegan butter: Vegan butter is rubbed into the flour to form the base of these soft gingerbread cookies, while adding favour. This website uses cookies to improve your experience. Remove the butter from the refrigerator and allow it to rest at room temperature for at least 30 minutes before starting. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets. It all started with these Almond Meal Chocolate Chip Cookies. Very delicious!!! Gather the mixture together in your hands and “knead” it together to form a large ball. Instructions In a small bowl combine flour, baking soda and powder, spices, and salt. Quick and delicious Vegan Ginger Cookies – think aromatic spices (ginger, cinnamon, nutmeg, vanilla), pure maple syrup with those lovely caramel notes, mineral-rich blackstrap molasses, and a dash of the ever flavorsome pure ginger essential oil (a totally wicked but optional addition). Next time I will add a little more wet ingredient. These ginger cookies were so good, I had to get rid of them. Line 2 baking sheets with parchment paper. Indulge in the sweetness of the holidays while keeping them healthy ’Tis the season for sweets, sweet, and more sweets! Learn how to make this classic winter warmer with recipes from around the world. These are the BEST vegan gingerbread cookies you will get your hands on. Save my name, email, and website in this browser for the next time I comment. Made them a few days ago, stored in an airtight container and they are still chewy and delicious. Be sure to leave 1/2-inch between each cookie so they do not bake into each other. 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