The corona restrictions are being lifted, and the catering gigs are slowly coming back. I have a big birthday catering in December. My customers wanted cookies with lots of ginger for the sweet option. So I worked on this one. Yes, they are veeeery gingery.
The making of these cookies is pretty simple: there are dry ingredients and wet ingredients. All you need to do is mix them. One crucially important thing is to chill the dough for at least 30 minutes before baking.
Another crucial thing is to be careful with baking the cookies and be alert. The cookies are very soft, and even when you chill the dough, they will spread. So you must give a lot of space between cookies on the tray, and you must decide, maybe with a first batch, how much time is best for baking in your oven.
Every oven is different. In my oven, 11 minutes baking time after 30 minutes of chilling in the fridge was best. But in your oven, it may take a little longer or less.
I got the inspiration for these cookies from the “vegan richa” blog. But I changed the instructions and some of the ingredients. I didn’t know how much the cookies would spread before I baked the first batch. My electric oven is small, but usually, I bake about 8 cookies per batch. When I did the same for these cookies, the result was a semi-disaster. They spread so much that all the cookies were glued to each other. Therefore in the subsequent batches, I only baked 4 cookies per batch.
You can also prepare the dough a couple of days beforehand and keep it in the fridge until baking time. The coconut oil might make the dough a little too hard if you keep it in the fridge for that long, so you may need to unchill it a little when you are ready to make the balls and bake. This is something you will need to test and see yourself if you want to do it.
Enjoy your cookies with some freshly brewed tea or coffee!
(makes about 20 cookies, each 30 gr)
Printable PDF-recipe (no photos)
3 tbsp oat milk (or another dairy-free milk you like)
4 tbsp melted and slightly cooled coconut oil
5 tbsp + 2 tsp molasses*
3 dl + 4 tsp (or 1 1/3 cups or 120 gr) oat flour
2 dl + 1 tsp (or 3/4 cup + 2 tbsp or 85 gr) almond flour
1 dl + 4 tsp (or 1/2 cup or 80 gr) rice flour
1 tbsp cornstarch
1 dl + 4 tsp (or 1/2 cup or 85 gr) coconut sugar
1 tsp baking soda
3/4 tsp baking powder
a pinch of salt
4 tbsp crystallised ginger**
1 heaped tsp ground ginger
1/2 tsp ground cinnamon
1/4 ground cloves
a bit more oat flour if the dough is too sticky
to coat the cookies:
3 tbsp granulated white sugar
1 tbsp coconut sugar
*I used grape molasses. I bought it from Alanya Market in Itäkeskus, Helsinki.
**I bought mine from Ruohonjuuri: https://www.ruohonjuuri.fi/products/aduki-inkivaaripala-sokeroitu-200-g?variant=34847103320197
- In a medium-size bowl, put oat milk, coconut oil and molasses and whisk well, put aside.
2. In a larger bowl, put all the rest of the ingredients above, starting with oat flour and ending with ground cloves. Whisk well.
3. Add molasses mixture to the dry mix and fold well. Cover the bowl with a stretch film and put the bowl in the fridge for at least 30 minutes (or you can make a couple of days, read the text above). If the dough is extremely sticky at this stage and looks like it won’t be made into balls, add some more oat flour (1-2 tablespoons extra).
4. While the dough is chilling, preheat the oven to 175C. Prepare a few oven trays with baking paper on them (depending on your oven size, you might need to bake these cookies in a few batches).
5. In a small bowl, mix granulated white sugar and coconut sugar for coating.
6. When everything is ready to bake the cookies, take the dough out of the fridge and make large tablespoons of balls. I weighed mine and made each of them 30 gr. If you turn all the dough into balls and if you’re going to bake in batches, keep the ready balls still in the fridge and take them out only right before putting them in the oven. Coat each ball with sugar mixture and put it on the tray(s) you prepared. Give quite a good amount of space between the balls because they will spread, A LOT. Spreading amount might change if you chill the dough for a couple of days, see the text above for the necessary notes.
7. Bake the cookies in the middle part of the oven for 11 minutes. Again, the baking time might change in different ovens. Therefore, I suggest you make your own trial in the first batch to see the best baking time in your oven. When baked, take the cookies out of the oven and let them cool on the tray for at least 5 minutes. They will be incredibly soft right out of the oven, but they will harden as they cool down. Once they are harder and can be transferred, put them on a wire rack to cool completely. Enjoy with fresh tea or coffee!
The crystalized ginger makes such a difference in a cookie!
It does indeed! This was the first time I used it, will use it again!