Vegan ginger molasses cookies that taste JUST like the Starbucks favourite, minus the dairy and eggs! Fair warning: they’re highly addictive. Good thing the recipe makes 6 dozen cookies…
Vegan Ginger Molasses Cookies
A couple of Christmases ago, my friend Angela treated me to a bunch of her homemade goodies (FYI that girl can BAKE. She should probably have her own blog. Or maybe a guest blog spot on here. Whaddyasay Ange?).
Included in the tin were far too few of these TOTALLY AMAZEBALLS sugar-coated ginger molasses cookies. I’ve always been a fan of the Starbucks version, so I was pretty darn excited!
After I politely demanded that I Must Have the Recipe or I Might Actually Die, I played around with her original to veganize it. And if I may say so myself, I totally nailed it. They’re a little crunchy on the outside, soft and chewy and delicious on the inside, and all sparkly with sugar. I replaced the chicken eggs with flaxseed ‘eggs’, and I find it actually adds to this recipe because it gives these vegan ginger molasses cookies a bit of oomph! They’re sweet with a touch of salt to balance out the flavour, and fair warning: they’re highly addictive. 😉
This recipe also makes a TON of cookies. Like, 6 dozen cookies. So you might get fat but you’ll be SOOOOO happy!!!
‘Nuff said. Here’s Angela’s Badass Ginger Cookies Go Vegan.
What you’ll need:
1 ¼ cups white sugar – .50
¾ cup brown sugar – .60
1 ½ cups vegan margarine – $1.10
½ cup molasses – .45
2 flax ‘eggs’ (see recipe below) – .15
4 ½ cups all purpose unbleached flour – $4.06
3 tsp baking soda – .05
½ tsp salt – trace
2 tsp cinnamon – .05
1 tsp cloves – .05
1 tsp ginger – .05
½ tsp nutmeg – trace
Extra white sugar for rolling – .15
What you do:
1) In a small bowl or ramekin, whisk together 2 tbsp ground flaxseed and 6 tbsp cold water. This 1:3 ratio will make your flax ‘eggs’. Set aside. In about 10 minutes, the mixture will become a bit gelatinized. In the meantime, prepare your other ingredients.
2) In a large bowl, beat sugar, margarine, molasses and flax eggs until light and fluffy. If you have an electric mixer (handheld or countertop) that’s ideal. If not, give it a really good whisk and whip it thoroughly with a spatula.
3) In a second large bowl, combine the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg and whisk thoroughly.
4) Add the wet mixture to the dry mixture a bit at a time, stirring well with a spatula as you go. Stir until fully combined. If you need to use your hands to knead it at this point, go ahead!
5) Cover the bowl with plastic wrap and refrigerate for 1 hour.
6) Heat oven to 350 degrees.
7) Shape the dough into 1 or 2 inch balls and roll the ball in sugar. They look delightfully like sugared doughnut holes! Place the balls 2 inches apart on an ungreased cookie sheet or baking stone (I highly recommend investing in a baking stone. They aren’t that expensive – you can get a decent one for under $20).
8) Bake for 10-12 minutes. *Important note: the cookies will puff up during baking, but they may not flatten in the oven. However, do not overbake these vegan ginger molasses cookies if you want them to be soft and chewy! Watch them carefully. A little underdone in the middle is better than overdone for these. If they don’t flatten in the oven, they will when you remove them, or you can give them a little tap with the back of a flipper or spatula to flatten them out before they cool.
7) Cool for 1-2 minutes, then remove them from the cookie sheet and lay in a single layer on a plate or cooling rack.
Makes about 6 dozen cookies! Yeah dude. #nomnom #winningatveganing
Total cost: $7.21
Cost per cookie: .10 or $1.20 per dozen
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