Soft Baked, Thick and Chewy Gingerbread Cookies
Soft cozy gingerbread cookies made with fresh ginger and cinnamon
Servings: 10 cookies
Calories: 133kcal
Ingredients
- 130 g (1 cup) all purpose flour sifted
- 102 g (1 cup) oat flour sifted
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp fresh ginger* finely minced
- 46 g (¼ cup) vegan butter or solid coconut oil room temperature
- 60 g (½ cup) coconut or muscovado sugar
- 50 g (3 tbsp) molasses or agave
- 1 tbsp plant based milk
- 1 tsp vanilla
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silpat.
- In a large bowl, combine the flours, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add in the butter and coconut sugar, beating until slightly pale and fluffy, around 2-3 minutes. Pour in the rest of the liquid ingredients and beat on medium high speed until fully incorporated. Slowly add in the flour mixture and beat until a dough forms. If you find that it's too soft, place in the refrigerator or freezer for a few minutes to solidify.
- Using an ice cream scooper, transfer scoops of dough to the lined baking sheets, spacing them about an inch a part. Flatten each dough ball and sprinkle with some sparkling sugar. Place in the oven and bake for 6-8 minutes or longer if you want a crispier cookie. Let cool and enjoy!
Notes
*You can substitute the fresh ginger with 1 tsp of ground ginger
*For a crispier cookie with toasted edges: flatten the dough balls even more and bake for 10-12 minutes
Recipe adapted from makingthymeforhealth