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Nutrition Facts
Serving Size 1 batch 780g Recipe makes 1 batch)
Calories 3184
Calories from Fat 1023		(32%)
Amount Per Serving		%DV
	Total Fat 113.8g	175%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 64.8g
	Polyunsaturated Fat 34.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1917mg		79%
Potassium 1787mg		51%
Total Carbohydrate 518.8g		172%
	Dietary Fiber 10.2g	40%
	Sugars 298.9g
Protein 29.9g		59%
how is this calculated?

Vegan Ginger Cookies

Recipe #227114 | 40 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Kimke
May 10, 2007

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!

1 batch (change servings and units)

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

Directions

1
Sift dry ingredient (except sugar) into a bowl and set aside.
2
In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
3
Stir in the pre-sifted dry ingredients and mix until well combined.
4
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.
5
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.
6
Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.

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Featured Reviews for This Recipe

From: gwenfatfreevegan

On Sep 18, 2009

With a few modifications... AMAZING... First, cook for only 5-6 minutes to acheive that "chewy in the middle and crispy on the outside texture". I always wait till that shiny/wet look is gone from the center/top of the cookie before I remove them from the oven. After removing, leave cookies on the cookie sheet for 3-5 minutes before moving to a plate b/c cookies will continue to cook even after you remove them from the oven. Second, LESS ginger... it's just a little overpowering and you could probably be okay with 1.5 to 2 Tbsp of ginger. Third, skip the coarse sugar and once the cookies are cool, sprinkle with powdered sugar (using a sifter if you can).

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From: Chef #1211160

On Jul 14, 2009

So amazingly good. I can't inagine why you would even need dairy products in this! It's perfect as-is and was liked by both vegans and non-vegans :o)

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From: SugarSubstitute

On Mar 31, 2009

Great! These turned out so well. I cut back on the sugar, too. Also, I didn't have molasses, so I used real maple syrup... turned out good. I wonder if the basic recipe could be used for other cookie types... anyone tried?

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From: dubby dub

On Dec 30, 2007

Oh my, these cookies are awesome! My DH cannot keep his hands off of them. Very easy to make, very delicious and makes the whole house smell wonderful. The cloves and molasses give the cookies a nice bite and the texture is really perfect! Thanks for a great recipe!

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