Vegan Ginger Cookies Food

VEGAN GINGER COOKIES

Vegan Ginger Cookies image

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!

Provided by Kimke

Categories Dessert

Time 40m

Yield 1 batch

Number Of Ingredients 12

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

Steps:

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.

EASY VEGAN GINGERBREAD COOKIES

Easy Vegan Gingerbread Cookies image

Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!

Provided by Fioa

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 2h18m

Yield 24

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon salt
½ cup coconut oil, at room temperature
⅓ cup molasses
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g

THE BEST VEGAN GINGERBREAD COOKIES

The Best Vegan Gingerbread Cookies image

Gluten-free flour, rice flour, & arrowroot give this dairy-free, vegan gingerbread cookie recipe its crisp texture. The best gluten-free gingerbread cookies!

Provided by Erin McKenna

Yield Makes 36 cookies

Number Of Ingredients 17

Ingredients

2⅓ cups brown or white rice flour, plus more for dusting
2 cups all-purpose gluten-free flour, preferably Bob's Red Mill All-Purpose Gluten-Free Baking Flour
2½ cups vegan sugar
½ cup arrowroot
3 Tbsp. ground ginger
2 Tbsp. ground cinnamon
1 Tbsp. xanthan gum
2 tsp. salt
2 tsp. baking soda
¼ tsp. grated nutmeg
2 cups melted refined coconut oil or canola oil
¾ cup unsweetened applesauce
¼ cup vanilla extract
⅓ cup cold water
3 cups vegan powdered sugar
⅓ cup hot water
1 tsp. vanilla extract

Steps:

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.

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