Vegan molasses ginger cookies

5 steps

Cook:10min

Refrigerate the dough for at least two hours but preferably overnight

Updated at: Wed, 22 Nov 2023 21:02:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories104.5 kcal (5%)

Total Fat4.1 g (6%)

Carbs16 g (6%)

Sugars8.3 g (9%)

Protein1 g (2%)

Sodium101.4 mg (5%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

28 servings

270gall-purpose flour

unbleached

2 teaspoonsbaking soda

½ teaspoonbaking powder

½ teaspoonkosher salt

2 teaspoonsground ginger

1 teaspoonground cinnamon

½ teaspoonground allspice

¼ cupmolasses

3 tablespoonsaquafaba

lightly beaten

Sparkling sugar

for rolling, substitute demerara or cane sugar

Instructions

Step 1

Preheat the oven to 350F and line two baking sheets with parchment paper.

Step 2

2. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and allspice.

Step 3

3. Mix together the melted vegan butter, sugars, molasses, and aquafaba. Add this mixture to the dry ingredients and use a spatula to combine well. The dough will be wet and sticky. Cover it and transfer it to the fridge. Refrigerate the dough for at least two hours, but preferably overnight.

Step 4

4. Shape the dough into 1-inch balls and roll them in sugar. Place the dough 2 inches apart on the cookie sheets. Bake for 10-12 minutes, or until the center of the cookies is puffed and cracked (I recommend checking them at 8 minutes, just in case they've cooked quickly). Allov the cookies to cool on a cooling rack before enjoying.

Step 5

Roll into 1 inch balls for smaller cookies