Bakery, Recipes
Comments 4

Vegan Monday: Almond, Ginger And Molasses Cookies

December! It is ginger time of the year. Gingerbread cake, gingerbread cookies.. if you are suffering from flu or cold, a bit of ginger tea maybe. I’ve had my share of ginger recipes in the blog so far, but this recipe today is a vegan and gluten free version.

 

 

What I like most about these cookies is their chewiness and stickiness. The colour is perfect brown and their sweetness does not overwhelm you. Plus, they are very easy to make. The batter is quite soft and sticky that’s why it’s good to chill it a little. And this is the only thing that makes it take a bit longer to make the cookies.

 

 

 

On the other hand, their stickiness can be a bit hard to manage if you want to stack them. I recommend putting a baking paper in between layers of cookies when you want to store them.

 

Enjoy your new sticky and delicious cookies!

 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(makes about 30 cookies, each 15 gr. – a small walnut size)

 

Printable PDF-recipe (no photos)

 

1 cup / 2.4 dl almond flour
1 cup / 2.4 dl brown rice flour (in Finnish: tumma riisijauho or täysjyväriisijauho)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tbsp coconut oil in solid state
3 tbsp molasses (I used grape molasses)
2 tbsp almond milk
1/2 cup / 1.2 dl coconut sugar

 


 

1. Sift all the ingredients in the ingredients list from almond flour to ground cinnamon together. Set aside.

 

 

 

2. In a mixing bowl, put solid coconut oil, molasses, almond milk and coconut sugar and beat them until they mix well. Scrape the sides of the bowl if needed.

 

 

 

 

 

 

3. Add sifted ingredients and continue beating until you get a smooth batter, scraping the sides of the bowl again if needed.

 

 

 

4. Transfer the cookie batter to a small bowl and cover with a stretch film. Put in the fridge for 30 minutes to 1 hour, so that it gets a bit easier to shape.

 

 

 

5. Preheat the oven to 180C. Prepare oven tray(s) with baking paper on.

 

6. Take the cookie bowl out of the fridge and shape as balls, small walnut size (15 gr each if you have a scale). Put on the oven tray with baking paper, about 2 cm apart from each other as they will spread a little. If you want to control the spreading, put the ready oven trays in the fridge for a while before putting in the oven.

 

 

 

7. Put the tray in oven, in medium rack and bake for 10 minutes. When baked, let them cool on the tray for about 10 minutes at least before transferring to a plate or eating. Try not to eat them all at once!! Enjoy with some nice tea!

 

 

This entry was posted in: Bakery, Recipes
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by

I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

4 Comments

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