Easy Vegan Ginger Cookies [Oil Free]
User Reviews
5
Easy Vegan Ginger Cookies [Oil Free]
Description
This recipe uses oat flour combined with warming spices such as ginger, cinnamon, and cloves for depth of flavor. Baking soda acts as a leavening agent. Molasses provides sweetness and moisture, while applesauce adds moisture to replace oil, making the cookies oil-free and vegan. Plant milk is added only if the dough seems too dry.
The dough is portioned into 10 balls, optionally rolled in white sugar for a slight crunch on the outside, and slightly flattened before baking at 350°F. Baking for 10 minutes yields cookies that set upon cooling despite appearing slightly underdone when hot.
Weighing flour is recommended for consistent results, as too much flour leads to dry cookies. Using a cookie scoop can ensure even sizing. Rolling cookies with damp hands prevents dough sticking. These cookies keep for a few days at room temperature or can be frozen for longer storage.
Ingredients
- 200 grams oat flour approx 2 scant cups
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves ground
- 1 teaspoon baking soda
- ⅓ cup molasses fancy
- ⅓ cup applesauce unsweetened
- 1-2 tablespoon plant milk only if needed
Optional Topping
- 2-3 tablespoon white sugar for rolling cookies
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all your dry ingredients to a large bowl and whisk well. Then add the molasses and apple sauce and mix until no floury bits remain. Add 1-2 tablespoons of plant milk ONLY if needed. (If you weighing your flour, you won't need it.)
- Divide the batter into 10 portions, rolling each one into balls that are approx 1-1.5" in diameter. Then roll them in the sugar (if using), slightly flatten them and place on your baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes until set. Enjoy!
Notes
- For best results, weigh oat flour or use two scant cups; avoid scooping directly from the bag.
- If dough seems dry after mixing, add 1-2 tablespoons of plant milk but only as needed.
- Bake for exactly 10 minutes; cookies firm up upon cooling despite looking soft when hot.
- Use a cookie scoop or divide batter into equal portions for uniform cookies.
- Given the low spread, cakes can be slightly flattened for a crispier edge or left round for a chewier texture.
- Roll cookie balls with damp hands to prevent sticking.
- Store leftovers covered at room temperature for 2-3 days or freeze airtight up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 119cal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
