Super Yummy Vegan Ginger Cookies Recipes
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
SUPER YUMMY VEGAN GINGER COOKIES
These delicious treats contain flax seed, making them a nutritious snack. Recipe calls for organic products where possible. Recipe from Peggy's Kitchen
Provided by RachelT
Categories Drop Cookies
Time 42m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- *Mix the 2 tablespoons of milled flax with 1/4 cup boiling water and allow to sit for 10 minutes. This will be referred to as Flax Goo later in directions.
- Directions:.
- Preheat oven to 350.
- Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix.
- Form into 1 inch balls, dip just the top into turbinado sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes. Let the cookies cool for just a few minuntes on the sheet before transfering them to a cooling rack. Don't over cook or they will be hard when they cool.
Nutrition Facts : Calories 141.3, Fat 7.4, SaturatedFat 6, Sodium 156, Carbohydrate 18.9, Fiber 1.5, Sugar 10.3, Protein 1.5
SPICY VEGAN GINGERBREAD COOKIES
This is a modified version of a gingerbread recipe that I found in one of my mom's old cookbooks. It's spicy, sweet, and super yummy!
Provided by VeganKitten
Categories Dessert
Time 27m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Mix all of the ingredients.
- Cover and refrigerate for about an hour and a half to two hours.
- Preheat the oven to 350 degrees (f).
- Roll out to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
- Place the cookies on a greased pan, and bake for ten to twelve minutes, until you can touch the cookies without leaving an indentation.
Nutrition Facts : Calories 95.8, Fat 1.4, SaturatedFat 0.3, Sodium 163.4, Carbohydrate 20.2, Fiber 1.6, Sugar 8.3, Protein 1.9
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