Vegan Chocolate Chip Gingersnap Cookies Food

VEGAN CHOCOLATE CHIP GINGERSNAP COOKIES

Steps:

• Preheat the oven to 350 degrees and line a baking tray with a silicone baking mat or parchment paper. Set aside.
• In a medium bowl, whisk together the dry ingredients: flour, sugar, ground ginger, baking powder, cinnamon and nutmeg.
• Peel the fresh ginger and grate it into small bowl
• In a small saucepan, melt the coconut oil. Once melted stir in the grated ginger and molasses until combined.
• Pour the oil and molasses into the flour mixture and stir until combined. Add water to the dough if necessary, 1 tablespoon at a time, to get all the flour to incorporate into the dough.
• Fold in the chocolate chips.
• Working quickly, roll pieces of dough into a ball. Place dough balls on your prepared baking sheet. Bake in the oven for 10-12 minutes or until the base looks slightly brown.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN COOKIE CRUMB CRUST (CHOCOLATE OR GINGERSNAP)

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and margarine.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.
• For Vegan option use a Vegan cookie.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
• Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.