I’ve been baking cookies for a few days. This means Christmas for me when I move into the kitchen and bake cookies for the whole family and close friends. Last Christmas I did the same but I baked always late in the evening and never had the chance to take photos of the results.
Now I try to make up for this and share these tasty cookie recipes (+ new varieties) here on the blog. All of them will be vegan. Whether you want to give cookies as a gift or leave them out for Santa :), you shouldn’t miss some of the best recipes.
Molasses was a new ingredient for me, I’ve never used it before although I baked these ginger cookies last Christmas too but without it. Molasses is a viscous by-product of the refining of sugarcane. It contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of each of those nutrients.
Vegan Spicy Ginger Cookies
(Recipe inspiration: Daily Garnish)
Ingredients (makes 40-50 cookies)
– 2 cups whole spelt flour
– 2 cups white spelt flour
– 4 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 tablespoons ground flax seeds
– 6 tablespoons water
– 1 cup coconut oil
– 1/2 cup cane sugar + extra for coating
– 2 tablespoons molasses
– 12 tablespoons oat/rice/soy or almond milk
– 1/2 cup crystallized ginger, chopped
Method
In a small bowl mix together ground flax seeds with water and let it sit for at least 8-10 minutes. This will form a “flax seed egg” that works as a binder for vegan baking. Although flax seed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients: omega-3 essential fatty acids, lignans and fiber.
In a separate mixing bowl, add all dry ingredients: whole spelt flour, white spelt flour, ground ginger, cinnamon, cloves, baking soda and salt. In another bowl mix together coconut oil, almond milk, molasses, cane sugar and flax seed egg. Add the dry ingredients to the wet ones + the chopped crystallized ginger until the mixture forms a dough.
Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.
Using a cookie or ice-cream scoop, portion out small balls of dough, then flatten the balls slightly with your hands, then lightly set each cookie on a plate of extra sugar for coating. Flip to coat each side! Bake for 15-20 minutes until golden brown. These cookies are crunchy on the outside and chewy inside. Yum!
