VEGAN GINGER COOKIES

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Free from eggs, butter and refined flour, these spiced cookies are our new family favourite to enjoy with some chai or warm milk. It has a crunchy exterior and a soft and chewy inside which makes every bite so perfectly balanced! Bonus is these are super easy to make and can be made as a weekend project for kids to participate in some fun kitchen baking!!

Servings 12

Ingredients

  • 1, 1/2 cups wholemeal flour (or all purpose flour)
  • 1, 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1, 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • a pinch of salt
  • 1/2 cup honey
  • 1/2 cup coconut oil, softened (or butter for non vegan version)
  • 1/2 tsp vanilla extract
  • 2-3 tbsp granulated sugar (for rolling)

Instructions

  • Preheat oven to 190ÂșC and prepare and line a baking tray with parchment paper.
  • Combine the dry ingredients (except for granulated sugar) and set aside.
  • Now beat the honey, coconut oil and vanilla with an electric whisker for 3-4 minutes and fold in the dry ingredients until fully combined.
  • Divide the dough into 12 equal portions and roll each ball in granulated sugar. Place the ball few centimetres apart on the baking tray and bake for 8-10 minutes until golden brown around the edges.
  • Once baked, remove from the oven and let the cookies sit on the baking tray for 15 minutes. Transfer on a wire rack to completely cool the cookies.
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