Wednesday, December 14, 2016

Chewy Vegan Gingerbread Cookies

 


Chewy Vegan Gingerbread Cookies


I get an overwhelmingly response about favorite cookies people had growing up and one of the cookies on that top 10 list would have to be Gingerbread. They seem to be a comforting item not only for the simply fact that they are delish but also because it sparks that memory for people. Usually a holiday time favorite, whether it's circular or as a person, they always spark a memory the most. Growing up comfort foods are the strongest connection to a memory and I don't think being vegan means giving that connection up. So why not change it up and adapt it to your vegan families recipe traditions.


This recipe will show you how to not only make the perfectly chewy and delish Gingerbread but also a holiday treat for years to come for your vegan family. With all those great flavors we associate with sugar, spice, and the smells of the holidays. It's completely satisfing and that craving that you have for cookies will be covered. It will not only make you and your family happy but also that inner child that has only one thing on its mind...COOKIES! Enjoy!

Chewy Vegan Gingerbread Cookies

Ingredients
  • 2 1/4 cups organic unbleached flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter, softened
  • 1 cup organic sugar
  • Egg substitute, equal to 1 egg (I used the vegan egg, 2 Tbsp & 1/2 cup cold water) 
  • 1 Tablespoon organic orange juice
  • 1/4 cup molasses
  • 1/4 cup organic sugar
Directions 
First, sift together all your dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt). 
Cream the butter and 1 cup sugar, vegan egg, mollasses, and OJ, beat until fully incorporated. 
 
 
Add in the dry ingredients in small batches until just combined. 
 
 
*Refrigerate the cookie dough for 2hrs or place in the freeze for a half an hour.*
Preheat the oven to 350 degrees. Form the cookie dough into 2 tablespoon balls, roll into the remaining 1/4 cup organic sugar and flatten slightly. Bake for 15 minutes.
 
Once the cookies are done, remove from the oven and let rest for 5 minutes. Remove from sheet trays and allow to cool further or eat...I'm going with eat! How can you wait that long? Pair with a glass of cold vegan milk or vegan egg nog. Enjoy! 
-Amy