Recipe: Vegan Ginger Cookies
12 November 2019 03:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runpunkrun posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThese vegan ginger cookies have a crisp outer shell, a soft chewy middle, and a good balance of sweet and spicy. They come together in one bowl, so they're super easy to make, and don't require much clean up. They're very similar to the spiced molasses cookies rydra_wong shared, only not as spicy and a little bit sweeter.
Ingredients:
1 3/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup maple syrup
2 tbsp oil
2 tbsp molasses
1/2 tsp vanilla
Time: 10 minutes prep. 15-20 minutes in the oven. 10 minutes cooling.
Instructions:
1. Preheat oven to 350°F and fit a cookie sheet with parchment paper or silpat. You'll need it with these.
2. Mix up your dry ingredients, making sure to stamp out any lumps in your almond flour. I like to use the side of a measuring cup.
3. Make a little well in the center of your dry ingredients and pour all the liquid ingredients in there. Give the liquids a stir to combine them, then just stir everything all together. The dough will be stiff and sticky, but not dry.
4. Grab about a tablespoon of dough, form it into a ball, and put it on your cookie sheet. These spread a little in the oven, so leave about an inch between them, and flatten them with your fingers or a silicon spatula. The thinner the dough, the crisper the cookie. Sprinkle some sugar on top if you like.
5. Cook for 15-20 minutes, giving the pan a turn after 10 minutes. A longer cooking time will give you a crunchier cookie, but almond flour tends to burn so it may also get you an extra brown cookie. Keep an eye out. They're done when the tops are cracked and appear dry and the middles resist a bit when you poke them with a finger. But don't poke too hard. They won't resist that much.
6. Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then use a flipper to move them to a rack to cool even more. They'll be a bit floppy when first out of the oven, but after 10 minutes or so they'll firm up.
7. Eat warm! Or cold. But I liked them best warm, when the outer shell is still crisp. They soften up as they cool.
8. Store in an air-tight container at room temperature for a day or two, or freeze.
Notes: Like I said, this dough is sticky, so a disher is really the ideal tool here. I used my #60 disher, which is 2 tsp, and I got 20 little cookies, which I cooked for 15 minutes. When they were done, they looked just like those wrinkly little gingersnaps you can buy in a bag at the supermarket. Only these are magnitudes more tender.
Questions? Ask 'em!
rydra_wong shared, only not as spicy and a little bit sweeter.Ingredients:
1 3/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup maple syrup
2 tbsp oil
2 tbsp molasses
1/2 tsp vanilla
Time: 10 minutes prep. 15-20 minutes in the oven. 10 minutes cooling.
Instructions:
1. Preheat oven to 350°F and fit a cookie sheet with parchment paper or silpat. You'll need it with these.
2. Mix up your dry ingredients, making sure to stamp out any lumps in your almond flour. I like to use the side of a measuring cup.
3. Make a little well in the center of your dry ingredients and pour all the liquid ingredients in there. Give the liquids a stir to combine them, then just stir everything all together. The dough will be stiff and sticky, but not dry.
4. Grab about a tablespoon of dough, form it into a ball, and put it on your cookie sheet. These spread a little in the oven, so leave about an inch between them, and flatten them with your fingers or a silicon spatula. The thinner the dough, the crisper the cookie. Sprinkle some sugar on top if you like.
5. Cook for 15-20 minutes, giving the pan a turn after 10 minutes. A longer cooking time will give you a crunchier cookie, but almond flour tends to burn so it may also get you an extra brown cookie. Keep an eye out. They're done when the tops are cracked and appear dry and the middles resist a bit when you poke them with a finger. But don't poke too hard. They won't resist that much.
6. Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then use a flipper to move them to a rack to cool even more. They'll be a bit floppy when first out of the oven, but after 10 minutes or so they'll firm up.
7. Eat warm! Or cold. But I liked them best warm, when the outer shell is still crisp. They soften up as they cool.
8. Store in an air-tight container at room temperature for a day or two, or freeze.
Notes: Like I said, this dough is sticky, so a disher is really the ideal tool here. I used my #60 disher, which is 2 tsp, and I got 20 little cookies, which I cooked for 15 minutes. When they were done, they looked just like those wrinkly little gingersnaps you can buy in a bag at the supermarket. Only these are magnitudes more tender.
Questions? Ask 'em!