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Vegan Ginger Cookies #desserts #cakerecipe

Chewy veggie lover ginger treats, brimming with occasion flavors and molasses. These are the special one treat and they are so natural to make! 1 bowl!

You wouldn't trust how frequently I've tried these treats and gotten it SO off-base. I really intended to post these last year, however I just couldn't hit the nail on the head, so I thought I'd pause. Indeed, I began formula testing weeks back for these infants, lastly, after a long distance race treat preparing couple of days a week ago, I nailed it!

These Vegan Ginger Cookies are unbelievably chewy and overwhelming. They're loaded with molasses, dark colored sugar, and heavenly occasion flavors like ginger, cinnamon and nutmeg. I think you are going to LOVE them.

My initial a few attempts were simply excessively puffy and cake-like, not what I was going for! Be that as it may, these are so immaculate - So, so chewy, covered in sugar and rich with flavor. Swoon.
Vegan Ginger Cookies #desserts #cakerecipe
Also try our recipe Magnolia Bakery Banana Pudding #desserts #cakerecipe


  • 1 cup vegan butter, softened to room temperature
  • 1 1/2 cups packed brown sugar
  • 1/2 cup molasses
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar, for rolling


  1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
  3. Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
  4. Fill a small bowl with the cup of sugar for rolling.
  5. Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies), roll into a ball, then roll each bowl in the sugar until completely coated.
  6. Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
  7. Let cool for 10-15 minutes, then enjoy!

Read more our recipe Monster Cookie Dough Cheesecake #desserts #cakerecipe

Source : bit.ly/2W76ouq

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