Amazing Vegan Gingerdoodle Cookies
The perfect cross between a gingerbread cookie and a snickerdoodle- the quintessential holiday cookie! They're chewy with a rich, deep flavor.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup vegan butter, softened
- 3/4 cup brown sugar
- 1/4 cup pure cane sugar
- 1 egg replacer (I used Bob's Red Mill)
- 1/4 cup molasses
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp freshly grated ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 tsp pure vanilla extract
For the rolling sugar
- 1/4 cup pure cane sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, add 1 tablespoon of egg replacer with 2 tablespoons of water. (This is the ratio for Bob's Red Mill. If you are using a different brand of egg replacer please read the directions on the package. Stir and set aside.
- In the bowl of a stand mixer (or using a hand-held mixer and bowl), add the softened vegan butter, brown sugar and pure cane sugar. Beat until fluffy. Add the molasses, grated ginger, pure vanilla extract and egg replacer and beat until combined, scraping down the sides when necessary.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cloves, nutmeg, cinnamon and cornstarch. Slowly add the flour mixture to the mixing stand bowl and beat until fully combined.
- In a small bowl, whisk together 1/4 cup pure cane sugar and 1 tsp cinnamon.
- Scoop 1 tablespoon of dough and roll it into a ball with your hands. Roll the dough ball into the cinnamon sugar mixture until it is coated on every side. Place the dough ball on the baking sheet. Leave approximately 2 inches between each cookie because they will spread out as they cook.
- Bake the cookies for 10 minutes. They may seem too soft when they come out of the oven, but they will firm up as they cool.
Tried this recipe?Let us know how it was!