Vegan Ginger Cookies Without Molasses

vegan ginger cookies on a plate with a female hand holding one

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5 from 7 votes

Vegan Ginger Cookies Without Molasses

Vegan ginger cookies without molasses, are irresistable with their warming spices. Crunchy outsides and chewy insides.

Prep Time15

Cook Time14

Cooling Time25

Total Time54

Course: Dessert, Snack

Cuisine: Australian, european

Diet: Vegan

Servings: cookies

Calories: 82kcal

Author: Janelle Hama

Ingredients

½ Flax Egg (Wet Ingredient)

½ tablespoon Ground Flax seed
1½ tablespoon Water

Wet Ingredients

24 g Coconut oil room temp
48 g Coconut sugar
20 ml Maple Syrup
¼ teaspoon Lemon juice freshly squeezed

Dry Ingredients

45 g All purpose flour
45 g Biscuit/Pastry flour
¼ teaspoon Baking Soda aka Bicarbonate Soda
½ teaspoon Ground Ginger
⅛ teaspoon Ground Cloves
⅛ teaspoon Cinnamon

Sugar Coating

1 tablespoon Turbinado sugar (AU - raw sugar) you may need extra

Metric - US Customary

Instructions

Prepare Flax Egg

In a small mixing bowl, combine ground flaxseed and water until gooey, set aside
½ tablespoon Ground Flax seed, 1½ tablespoon Water

Combine Wet Ingredients

Using an electric mixer on medium speed, mix the flax egg, coconut oil, coconut sugar, maple syrup, and lemon juice for about 2 minutes.
24 g Coconut oil, 48 g Coconut sugar, 20 ml Maple Syrup, ¼ teaspoon Lemon juice

Add Dry Ingredients

Place a sieve over the wet mixture, add all dry ingredients, and sift in. Gently fold the wet and dry ingredients together until just combined; the dough will be sticky.
45 g All purpose flour, 45 g Biscuit/Pastry flour, ¼ teaspoon Baking Soda, ½ teaspoon Ground Ginger, ⅛ teaspoon Ground Cloves, ⅛ teaspoon Cinnamon

Shape and Roll

Form the dough into 2.5 cm (1-inch) balls, then roll each in turbinado sugar. Place on a lined baking tray, leaving about 5 cm (2 inches) between each.
1 tablespoon Turbinado sugar

Bake

Bake in a preheated oven at 160°C (320°F) for 13-14 minutes. Cool on a rack for about 25 minutes. Enjoy!

Video

Notes

Folding the dry and wet ingredients together is imperative to not overwork the dough.

Once baked, allow these ginger cookies to cool on a wire rack - as they cool down the cookie will harden. When these cookies first come out of the oven they will be just firm to touch.

Nutrition