Vegan Ginger Bread Cookies / Vegan Ginger Bread Cookies without Molasses Recipe & with coconut oil
Introduction
Vegan gingerbread cookies are a festive, flavorful treat that captures the warmth of the holidays without any animal products. Made with ingredients like molasses, cinnamon, ginger, and vegan butter, these cookies have a rich, spiced taste and a soft, chewy texture. They're perfect for baking with family or friends, and decorating with icing or sprinkles to make them extra festive. Whether enjoyed on their own or as part of a holiday spread, vegan gingerbread cookies are a delicious, plant-based version of a classic seasonal favorite.
Table
Introduction
How much time can it take
Ingredients
Method
Notes
Conclusion
Nutrition fact
How much time can it take
Prep time: 20 minutes
Cook time: 8-10 minutes
Total time: 30-40 minutes (including chilling time)
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp ground cloves (optional)
1/4 tsp salt
3/4 cup molasses (preferably unsulfured)
1/4 cup coconut oil or vegan butter (melted)
1/4 cup maple syrup or brown sugar
1 tsp vanilla extract
2 tbsp water (if needed to adjust dough consistency)
Method
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves (if using), and salt. This will help evenly distribute the spices throughout the dough.
3. In another bowl, whisk together the molasses, melted coconut oil (or vegan butter), maple syrup (or brown sugar), and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too sticky, add a bit more flour, a tablespoon at a time. If it’s too dry, add a little water to help bring it together. You want a dough that’s firm but not too crumbly.
5. Once the dough is ready, wrap it in plastic wrap or parchment paper and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and cut.
6. After chilling, remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness. You can use cookie cutters to cut out fun gingerbread shapes, like gingerbread men or stars, or simply cut into squares.
7. Place the cut-out cookies on the prepared baking sheet, leaving a little space between each one. Bake for 8-10 minutes, or until the edges are slightly crisp and the cookies are firm to the touch. Keep an eye on them to avoid overbaking.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate the cookies with vegan icing, sprinkles, or enjoy them as is!
Notes
Vegan gingerbread cookies are easy to make with ingredients like molasses, cinnamon, and ginger. They’re soft, flavorful, and perfect for holiday baking and decorating.
Conclusion
Vegan gingerbread cookies are a delicious and festive treat perfect for the holiday season. With warm spices like cinnamon and ginger, they have a rich flavor and soft texture. This simple recipe is easy to follow and results in cookies that can be enjoyed on their own or decorated for extra fun. Whether you're vegan or just looking for a plant-based option, these cookies are a great way to celebrate the holidays. Bake a batch, share with friends and family, and enjoy the sweet taste of the season!
Nutrition fact
Calories: 100-120 per cookie
Total Fat: 3-5 grams
Saturated Fat: 2-3 grams (depending on coconut oil or vegan butter)
Cholesterol: 0 mg
Sodium: 50-100 mg
Carbohydrates: 18-20 grams
Fiber: 1-2 grams
Sugars: 10-12 grams
Protein: 1-2 grams
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