Extra Spicy Vegan Ginger Cookies
These vegan ginger cookies are extra spicy and ultra chewy; loaded with crystallized ginger and another extra special secret ingredient.
Servings 28 Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Scant 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 cup dark brown sugar (lightly packed)
- 1/4 cup neutral-flavored oil (such as avocado, canola, or melted refined coconut oil)
- 1/3 cup molasses
- 1/4 cup non-dairy milk (such as soy, almond, or oat milk)
- 1 cup very finely chopped crystallized ginger
- Extra Granulated Sugar For Rolling
Instructions
- Make the Dough: Sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, cayenne pepper, black pepper and salt. Whisk to combine. In another bowl, combine the brown sugar, oil, molasses and soy milk. Add the dry ingredients to the wet ingredients in two stages. Mix thoroughly to combine. The dough will be very stiff. Finally, stir in the crystallized ginger until it’s evenly dispersed.
- Scoop: Preheat the oven to 350 F. Line your baking trays with parchment paper. Scoop your cookies (I used a 2 tablespoon-sized scoop) and then roll them in granulated sugar before placing on the lined baking tray. Place cookies about 2 inches apart to allow room to spread.
- Bake: Bake the cookies at 350 F for about 13-15 minutes. They should be set on the outside but will appear quite soft in the center. Remove from oven and allow to cool on the trays for at least 10 minutes before transferring to a rack to cool completely.
- Enjoy!