Learn how to make Vegan Chewy Chocolate Gingerbread Cookies that are perfect for the holiday season!
Image Credit: Alexandra Shytsman for Compassionate Cuisine: 125 Plant-Based Recipes From Our Vegan Kitchen
These delicious Vegan Chewy Chocolate Gingerbread Cookies are a vegan adaptation of a favorite recipe by Martha Stewart and come from the Compassionate Cuisine cookbook.
The slightly crisp, sugar-coated exterior contrasts wonderfully with the chewy interior. The chocolate chips are gooey and delicious, and the molasses balances out the cookies' sweetness with just a hint of bitterness.
When you can make it vegan, why wouldn't you substitute non-dairy butter and milk? Both ingredients are widely available and not only reduce cruelty to animals but also cut out the harmful cholesterol that you get from dairy foods.
When baking these cookies, the trick is to bake them just long enough so they're mostly set. When they first come out of the oven, they might appear under-baked but don't worry: They'll continue to cook even as they cool. To achieve that perfect chewy texture that lasts for days, these cookies need only 8 to 10 minutes at a relatively low temperature. If you're unsure about the perfect timing, let your eyes be your guide: the cookies are finished the moment cracks appear on the surface.
This recipe, along with other delicious recipes, is featured in the Compassionate Cuisine cookbook–if you don’t have one or want to get a gift for someone special, order today!
Ingredients
1 ½ cups whole wheat pastry flour (or use GF flour blend)
1 tablespoon cocoa powder
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves
8 tablespoons (1 stick) vegan butter
½ cup brown sugar, packed
¼ cup unsulfured molasses
2 tablespoons non-dairy milk
1 teaspoon baking soda
1 tablespoon hot water
⅔ cup vegan chocolate chips
¼ cup granulated sugar, for coating
Directions
Preheat the oven to 325°F. Line two baking trays with parchment paper.
In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, and cloves.
In another medium bowl, use an electric mixer to beat together the vegan butter and brown sugar until light and fluffy. Add the molasses and milk to the butter and sugar, and beat until well incorporated.
Dissolve the baking soda in 1 tablespoon of hot water, then add to the bowl with the vegan butter and brown sugar and mix well.
Add half the dry ingredients to the wet and mix on low speed until blended.
Add the remaining flour mixture and mix until there’s no flour visible.
Use a spatula to fold in the chocolate chips. The dough will be sticky, but not overly wet. You can refrigerate the dough for an hour to make scooping and rolling easier. (The dough can be refrigerated overnight or frozen and then thawed in the refrigerator if desired.)
Using a measuring spoon or a small scoop, portion out generous tablespoon-sized balls of dough. Roll between your hands to smooth them and then roll each ball of dough in the granulated sugar.
Place the sugar-coated cookies on the prepared baking sheets, leaving at least two inches between the cookies, and flatten them slightly with your hands.
Bake for 8 to 10 minutes, until barely set and lightly cracked on the surface. These cookies firm up when they cool, so aim for a slightly undercooked texture. Allow to cool for a few minutes on the baking tray, then transfer to a cooling rack to cool completely.
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