Vegan Ginger Molasses Cookies
Makes about: 15 cookies, tablespoon scoop
Prep time: 10 minutes
Bake time: 10 minutes
I made half of the original recipe. These cookies are fluffy and soft, nice ginger flavor and they don’t spread. I rolled them in 2 tbsp sugar.
1 cup flour
¼ cup+2 tbsp sugar
¾ tbsp ginger powder
½ tbsp fresh ginger
1/8 cup water (2 tbsp water)
2 tbsp to 1/6 cup tbsp molasses
1/6 cup vegetable oil
3/8 tsp salt
¼ tsp cinnamon
½ tsp vanilla
¼ tsp baking soda
1 tsp baking powder
extra sugar for rolling (2+ tbsp sugar)
1. Preheat oven to 350F.
2. Mix together vegetable oil, molasses, and water.
3. Mix in sugar, ginger powder and fresh ginger.
4. Mix in salt, cinnamon, vanilla, baking soda, and baking powder.
5. Mix in flour.
6. Scoop by tablespoons. Roll in sugar.
7. Place on prepared parchment-lined pan. Flatten before baking.
8. Bake 10 minutes. Enjoy!
Fresh Ginger Cake
Source: David Leibovitz
This ginger cake is very light, fluffy and moist. I thought it would have too strong of a ginger flavor, but it’s actually not too much at all (that is, unless you dislike ginger). I froze ginger beforehand to make it easier to grate.
Makes about: One 9×13 pan (original recipe suggests a 9.5’’ springform pan)
Prep time: 25 minutes (grating ginger takes a while)
Bake time: 35-40 minutes
4 oz fresh ginger, grated
1 cup molasses (mild is suggested; I used dark)
1 cup sugar
1 cup vegetable oil
2 ½ cups flour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
1 cup hot water
2 tsp baking soda
2 eggs, room temperature
1. Preheat oven to 350F. Prepare pan by lining with parchment paper or by buttering it.
2. Grate the ginger (or chop until very fine).
3. Mix together hot water and baking soda.
4. Add in molasses, sugar, and oil.
5. Stir in ginger.
6. Mix in flour, cinnamon, cloves, and black pepper.
7. Add eggs. Mix until combined.
8. Pour into prepared pan and bake about 30-40 minutes, or until a knife inserted into the center comes out clean. Let cool before serving! Bake time will be longer with a greater depth of batter (as with a smaller pan).
Fat Free Ginger Cookies
Source: David Lebovitz
These chewy cookies are soft and spicy. They’re amazing for being fat free, although I personally prefer the normal butter-packed ones. Also, even though they are fat free, I don’t think you can really call them healthy.
Makes about: 20 cookies
Prep time: 10 minutes
Bake time: 10-13 minutes
1 cup brown sugar
¼ cup applesauce
1/3 cup molasses
2 large egg whites, room temperature
2 ¼ cups flour
1 tsp baking soda
2 ½ tsp ground cinnamon
1 ½ tsp ground dried ginger
¼ tsp ground cloves
½ tsp black pepper
¼ tsp salt
½ cup finely-chopped candied ginger (optional)
~½ cup additional sugar for rolling the cookies
1. Preheat oven to 350F. Prepare baking pans with parchment paper, or grease them well.
2. Mix together brown sugar, applesauce, molasses, and egg whites.
3. Stir in baking soda, cinnamon, ginger, cloves, pepper, and salt.
4. Mix in flour until completely combined.
5. Stir in candied ginger if desired.
6. Chill cookie dough until firm enough to roll into balls. (Chilling helps the dough not be too sticky). Sticking it in the freezer for about 30 minutes should be enough.
7. Scoop the dough out using a spoon and roll into balls. Roll cookies in the sugar.
8. Place on prepared baking pan with some space (the cookies spread a little). Bake for 10-13 minutes, or until cookies look like they are barely set in the center.
9. Let cool and enjoy!