Chewy Ginger Cookie Recipe
I wrote it while staring at a tray of delicious and very not vegan ginger cookies that tempted me for 6-8 hours a day. I was one day inspired by a woman who has no idea that she'd done something so special - these are my favourite cookies.
As a teenager, I worked in a small cookie store which had a limited supply of gluten free and vegan options. There were two options (either gluten free OR vegan) that sat on top of the showcase of "regular cookies". On a sunny afternoon, a woman came in and declared that she needed a gluten free cookie. I directed her away from the showcase to the bagged options on top.
Immediately, the woman had a total hissy fit.
She lost her mind right in the middle of the store.
She explained that she, "Just wanted a cookie!" loudly to me.
Gesturing to the showcase, "Like these ones! Just a cookie!"
The showcase didn't have any green cookies in it but this option was green. Hemp, I think and they were very well loved, as well as the vegan option. Only a couple on display had any nuts or seeds at all, making these cookies especially different. I understood her frustration because I sat, being a vegan, staring at those showcase cookies all day...and the the ginger looked especially good.
To make a long story short, my driving passion behind vegan baking is because I saw a grown woman throw a fit about not being able to have a regular cookie.
Just a normal cookie recipe. It's really easy to make adjustments to milk/fats in it (surprisingly, butter never crinkled as well) and still get pretty much the same cookie. The ginger just kills it on these cutie cookies.
Vegan Chewy Ginger Cookies (24)
140 g vegan butter sub (earth balance, crisco or becel work well)
150 g brown sugar
160 g white sugar
160 g molasses
125 mL non-dairy milk
530 g all purpose flour
1.5 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 Tbsp + 1 tsp ground ginger
.5 tsp vanilla
.5 tsp salt
.5 c white sugar (for rolling)
Mix non-dairy butter, brown sugar, white sugar, molasses and milk sub.
Mix dry and add slowly to mixture. It will be a little crumbly. Keep mixing Until it's a ball.
Scoop 24 cookies (about 2 tbsp each), roll in sugar, flatten slightly.
350, bake 10, turn, bake 3, remove*, cool on pan.
*They will not look done but please take them out to keep them chewy.