Vegan Ginger Cookies
These giant vegan cookies are soft and chewy in the inside and crispier on the sides, and super easy to make!
Servings: cookies
Ingredients
- 1 Cup light brown sugar
- 1/2 Cup vegan butter room temperature
- 1/3 Cup molasses
- 2 teaspoons powdered ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Tablespoon ground flaxseed + 3 Tablespoons warm water vegan egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 Cup granulated sugar
Instructions
- Line 3 baking sheets with parchment paper and set aside. Mix flaxseed and warm water and let sit for 5 minutes1 Tablespoon ground flaxseed + 3 Tablespoons warm water
- Mix sugar, butter, molasses, ginger, cinnamon, nutmeg and vanilla extract for 1 and a half minutes1 Cup (220 g) light brown sugar, 1/2 Cup (56 g) vegan butter, 1/3 Cup (112.3 g) molasses, 2 teaspoons powdered ginger, 2 teaspoons cinnamon, 1/2 teaspoon (0.5 teaspoon) nutmeg, 1/4 Cup (50 g) granulated sugar, 1 teaspoon vanilla extract
- Add flour, baking soda, salt and vegan egg (flaxseed mix) and mix until just combined. Cover and refrigerate for 1 hour2 Cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon (0.3 teaspoon) salt
- Pre-heat oven to 350 F. Using a 3 Tablespoon scoop (ice cream scoop works) start forming your cookies, roll them in the granulated sugar and place them in the prepared cookie sheets, 3 inches apart from each other
- Bake for 11-12 minutes, cookies will feel soft but will harden when cooled. Let them cool slightly in the cookie sheet for 2 minutes, then scoop them using a spatula and place them in a cooling rack to cool completely
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 175mg | Fiber: 1g | Sugar: 21g
