Ginger Cookies- gluten free, soy free, vegan
If you want to add more gluten free and dairy free recipes to your recipe box, Ginger Cookies- gluten free, soy free, vegan might be a recipe you should try. One serving contains 125 calories, 2g of protein, and 2g of fat. For 36 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 20. 5 people have made this recipe and would make it again. It is brought to you by Foodista. It works best as a hor d'oeuvre, and is done in about 45 minutes. Head to the store and pick up brown sugar, ground cloves, chunky applesauce, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so super. Users who liked this recipe also liked Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Vegan Scrambled Chickpea “Eggs” with Quick Hash (Egg-Free, Soy-Free + Gluten-Free).
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup brown sugar
- 0.75 cup coconut oil
- 0.25 cup molasses
- 3 tablespoons chunky applesauce
- 2.75 cups flour
- 1 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 0.5 teaspoon pumpkin spice blend
- 2 teaspoons baking soda
Instructions
- 1
Preheat Oven Temperature to 350 degrees F
- 2
Prepare 3 half sheet baking pans lined with parchment paper, set aside.
- 3
In a small shallow bowl add cane sugar for rolling.
- 4
In a small bowl, whisk to combine flour, spices, baking soda, set aside.
- 5
In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
- 6
Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
- 7
Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
- 8
Roll into 1 inch balls with light pressure, like a meatball.
- 9
When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
- 10
Place sugared cookie dough onto baking sheets.
- 11
Press down gently just to dent the top a bit.
- 12
Bake for 9-11 minutes.
- 13
Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
- 14
Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.