Recipe: Vegan Chocolate Ginger Sugar Cookies

Hello friends,

Today I want to share a new cookie recipe I tried this week. I wanted to make a chocolate cookie, but I don’t like overly chocolatey flavors. I’ve been using ginger a lot lately so I decided to give it a try. What follows is a recipe for a chewy, moist cookies with light chocolate and ginger flavors.

Give it a try and let me know what you think!

Cheers!

Jocelyn

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Vegan Chocolate Ginger Sugar Cookies

Time

  • 30 minutes (10 cook, 20 prep)

Servings

  • 24 cookies

Ingredients

  • 2 cups, whole wheat flour
  • 1/2 tsp, baking soda
  • 2 tsp, baking powder
  • 3/4 tsp ,salt
  • 1/3 cup, vegan butter, I used Earth Balance, softened
  • 1/4 cup, water
  • 1/4 – 1/2 cup, soy milk
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated vegan sugar or sugar alternative (I used Truvia baking blend)
  • 1 tsp pure vanilla extract
  • 2 tbsp, ground ginger
  • 1/2 tsp cinnamon
  • 2 tbsp, vegan cocoa powder (I used dark ghirardelli)
  • 1/2 cup, decorative vegan sugar crystals or raw sugar
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Instructions

  1. Preheat the oven to 375 F.
  2. Line two baking pans with parchment paper.
  3. Mix the whole wheat flour, sugar, ginger, cinnamon, salt, baking soda, baking powder and the cocoa powder.
  4. In a separate bowl, stir together the vegan butter, vanilla extract, brown sugar, and water.
  5. Slowly add the dry ingredient mixture to the wet mixture. Stir until well combined.
  6. You should start to see a moist ball of dough form; however, it will likely still be a bit dry. Slowly add in the soy milk until the dough is coated.
  7. Once the dough is ready, scoop small golf-ball size clumps of dough and roll into 1 inch balls.
  8. Roll the dough balls in the decorative sugar and place on the lined baking sheets.
  9. Bake for ~9-10 minutes.
  10. Remove from the oven, transfer to cooling racks, and allow to cool completely before enjoying these delectable cookies!

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