Ingredients

The following ingredients have 44 Servings
  • 1/4 cup Vegan Butter ((56g))
  • 1 cup Light Brown Sugar ((200g))
  • 1/4 cup Unsulphured Molasses ((60ml))
  • 1/2 tsp Vanilla Extract
  • 2 cups All Purpose Flour ((250g))
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Allspice
  • 1/4 tsp Ground Cloves
  • 2-3 Tbsp Non-Dairy Milk
  • 1/4 cup White Granulated Sugar ((50g) for rolling)

Instruction

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside. 
  • Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in.
  • Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
  • Add the dry ingredients to the wet and stir in with a spoon until crumbly.
  • Add 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another 1 Tbsp non-dairy milk. Only do this if you really need it though.
  • Break off pieces of the dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from the batch.  
  • Roll the balls in white granulated sugar and return to the parchment lined tray. 
  • Flatten the cookies with a fork.
  • Bake in the oven for 12 minutes. If you want 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. 
  • The cookies will be soft when they come out the oven. Allow them to cool and firm up directly on the tray before moving them.