CRISPY VEGAN GINGERSNAPS
These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.
Provided by Anastasia Pilato
Categories Desserts Cookies Gingersnap Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
- Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
- Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 9.6 g, Fat 9 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 72.9 mg, Sugar 6.3 g
VEGAN GINGER LOAF CAKE
Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you're vegan or not
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
- Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
- Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.
Nutrition Facts : Calories 353 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VEGAN GINGER COOKIES
These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. From Vegan with a Vengence!
Provided by Kimke
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Sift dry ingredient (except sugar) into a bowl and set aside.
- In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
- Stir in the pre-sifted dry ingredients and mix until well combined.
- The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
- The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
- Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
EASY VEGAN GINGERBREAD COOKIES
Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h18m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g
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