![]() ![]() Bob’s Red Mill Gluten Free All Purpose Baking Flour is a good brand that we have used many times before and recommend. If you’d like to try these cookies as gluten-free then I recommend using a gluten free all purpose flour blend that is meant to replace regular flour in baking. Just keep a close eye on them to make sure they don’t burn. We found 12 minutes to be perfect, but if you want them REALLY crunchy, you can bake them up to 15 minutes. This helps to ensure even baking which also makes them crunchier.īaking time. Once you roll the dough into balls, you then roll them in granulated sugar and then flatten them with a fork. It’s important that you only use as much as needed so that it forms into a cookie dough, and no more than that. However, you only need a small amount (2-3 Tbsp). The non-dairy milk is what makes it form into a cookie dough. Before you add the non-dairy milk (we used soy), your dough will be very crumbly. If you can’t get molasses at all, then you can substitute something like maple syrup, but you will lose that richness of flavor that you get from the molasses. Grandma’s is a good brand if it’s available to you otherwise just use any molasses that says unsulphured somewhere on the label. Molasses: The molasses should be unsulphured molasses. We haven’t tested this with coconut oil but this is based on reader feedback in other cookie recipes. It’s possible that you could substitute it for coconut oil (solid form). Vegan Butter: Only a quarter cup of vegan butter is used in this recipe, but it’s the perfect amount for this recipe. Allow them to cool and firm up directly on the tray before moving them. The cookies will be soft when they come out the oven.If you want them more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don’t burn. Roll the balls in white granulated sugar and return to the parchment lined tray. ![]() Place them evenly onto a parchment lined baking tray. Break off pieces of the dough and roll into balls.Only do this if you really need it though. However, if you still have crumbles and it’s not yet sticking together then add another 1 Tbsp non-dairy milk. You should get a very thick cookie dough. Add the dry ingredients to the wet and stir in with a spoon until crumbly.Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.Add molasses and vanilla extract and mix in.Add vegan butter and brown sugar to your stand mixer and cream them together.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. They’re similar to these but soft and chewy instead of snappy and crunchy.Īnd if you love all things ginger then also check out our classic vegan gingerbread cookies, vegan gingerbread loaf and our vegan gingerbread cake. Of course if you prefer your cookies super soft then check out our vegan molasses cookies. So of course these cookies need to have some snap. It’s the classic crunchy cookie, basically. I love crunchy cookies so we based this recipe on a classic crunchy gingersnap cookie.Ī gingersnap cookie (as opposed to a regular ginger cookie) needs to be crunchy, so that it ‘snaps’ when you bite into it or break it in half. I’ve long been a fan of ginger cookies and specifically gingersnap cookies. These vegan ginger cookies are super crunchy and made in a ‘gingersnap’ style for a perfect holiday cookie. ![]()
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