Vegan Gingerbread Crackle Cookies
These healthy vegan ginger cookies could be just what you’ve been looking for. Filled with enough molasses and warming spices to brighten even the darkest of days. You simply can’t beat chewy cookies to lift your mood.
Equipment
- 2 Large Bowls
Ingredients
- 60 grams Vegan Unsalted Butter
- 100 grams Coconut Sugar or dark brown sugar
- 30 mls Blackstrap Molasses
- 1 teaspoon Vanilla Extract
- 3 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- 225 grams All Purpose Flour
- 1 teaspoon Bicarb of Soda
- Pinch of Salt
- 4 tablespoons Non-Dairy Milk
- 1 tablespoon Granulated Sugar (or other white sugar)
Instructions
- Preheat the oven to 180°C (350°F).
- Line a baking tray with parchment paper and set to one side.
- Start by creaming together the vegan butter and coconut sugar in a large mixing bowl. You can either do this by hand or with an electric mixer. Once combined, add in the vanilla extract and the molasses and mix until well combined.
- In another large bowl, sift in your flour, bicarb of soda, salt and spices and mix together.
- Add in the dry ingredients (flour mixture) to the wet ingredients and stir until you get a crumble-like consistency.
- Then add in your non-dairy milk and mix until you get a thick dough. At this point, if your mixture is still crumbly, add in another tablespoon of milk until it comes together as a thick dough.
- Roll into balls and place them onto your prepared baking sheets with space between each one to expand.
- Press down on each ball to flatten them (you could use a fork to do this). This recipe should make around 18-20 cookies (roughly 50g each).
- Then sprinkle each flattened cookie with your white sugar.
- Depending on how you like your cookies will determine the cooking time. Bake in the oven for 12 minutes if you like them with a slightly crispier edge, 10 minutes to make them chewier, or 15 minutes to make them more biscuit-like.
- Once baked, leave them to cool to room temperature on a cooling rack. This will allow the cookies to firm up slightly.