Ginger Cookies (Gluten Free, Soy Free, Vegan)

December 20, 2024

45

medium

20

These Ginger Cookies are a deliciously spiced, chewy treat that’s gluten-free, soy-free, and vegan, making them perfect for a variety of dietary needs. Made with molasses, dark brown sugar, and warm spices, these cookies offer a rich depth of flavor with a soft, slightly crisp texture. Each dough ball is rolled in cane sugar before baking, giving the cookies a beautiful crackled top and a hint of sweetness in every bite.

Baked at 350°F (175°C) for 9-11 minutes, these cookies come out perfectly spiced and lightly chewy. Let them cool before serving, and enjoy them fresh or store them for later. Whether you’re making them for a holiday treat or an everyday snack, these ginger cookies are a cozy, comforting dessert that everyone can enjoy!

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Ingredients:

Adjust Servings
1cup brown sugar dark, organic
0.75cup coconut oil organic
0.25cup molasses organic
3tablespoons chunky applesauce organic
2.75cups flour gluten free, red, (I use Bobs Mill All Purpose Blend)
1teaspoon ground cinnamon
2teaspoon ground ginger
1teaspoon ground cloves
0.5teaspoon pumpkin spice blend
2teaspoons baking soda

Directions

1.
Preheat Oven
Preheat your oven to 350°F (175°C).
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2.
Prepare Baking Sheets
Line 3 half-sheet baking pans with parchment paper and set aside.
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3.
Prepare Sugar for Rolling
In a shallow bowl, add cane sugar for rolling the cookies later.
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4.
Mix Dry Ingredients
In a small bowl, whisk together the gluten-free flour, spices, and baking soda. Set aside.
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5.
Make the Dough
1. In a stand mixer (using the paddle attachment) or a large bowl with a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. | 2. Start mixing on low speed to avoid splatter, then increase to medium speed for about 2 minutes until fully incorporated.
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6.
Add Dry Ingredients
Gradually add the flour mixture in three parts, mixing after each addition to ensure everything is well-blended.
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7.
Shape the Cookies
1. Lay a piece of wax paper or parchment paper on a flat surface (about 1 foot wide) for rolling the cookies. | 2. Roll the dough into 1-inch balls with light pressure, similar to forming a meatball.
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8.
Coat with Sugar
Transfer each dough ball into the sugar bowl, rolling to coat completely. Repeat until all dough balls are sugared.
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9.
Prepare for Baking
1. Place the sugared dough balls onto the prepared baking sheets. | 2. Press down gently on each cookie to create a slight dent on top.
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10.
Bake
Bake in the preheated oven for 9-11 minutes, or until the edges are slightly firm.
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11.
Cool
Let the cookies cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely.
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12.
Storage
Store the cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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