Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too)

I have a terrible habit of posting recipes for special holidays and events after said holidays or events have come and gone. For example, I offer here a perfect holiday cookie…in January. Sigh.

Lucky me, my birthday is in January. In sweet treat translation, that means I save any New Year’s resolutions until Lent and savor an extra month of the sweet nibbles I was too pooped to bake before December 24th. Call these Camilla’s perfect birthday cookies and all is good.

And all is very good indeed with these cookies. With crispy edges and slightly chewy centers, they boast a subtle, tropical riff thanks to the coconut oil and exotic spices. The sweetness is equally nuanced given that the only sugars are molasses (in moderation) and natural Turbinado sugar. You can skip the latter, but it lends great sparkle and crunch, and who doesn’t need some sparkle and crunch? I’ve made the cookies with both white whole wheat flour and an all-purpose gluten-free flour blend (I used this one) with equal success, so swap in what suits your needs.

You can easily work one or two of these into your New Year’s eating plan; after all, your mental health is important, too, and an occasional ginger cookie is the key to its maintenance. Doctor’s orders (that would be me; I like to whip out the Ph.D. when it comes to dessert prescriptions ;-).

Continue to Content

Vegan Ginger Cookies with Coconut Oil & Cardamom

Yield: 36 cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Print

Ingredients

• 2 cups white whole wheat flour (see Gluten Free Option Below)
• 3/4 cup natural cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 tablespoon ground ginger
• 1-1/2 tsp ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 cup virgin coconut oil, warmed until liquid
• 1/4 cup dark (cooking) molasses
• 3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• Turbinado sugar (for rolling)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cardamom, and cinnamon. Stir in oil, molasses, milk and vanilla until just blended. Cover and refrigerate 30 minutes.
2. Preheat oven to 350°F. Line a large baking sheet, lined with parchment paper.
3. Fill a small dish with Turbinado sugar. Roll dough into thirty-six 1&1/4-inch balls and roll in the sugar to coat. Place onto prepared baking sheet, spacing them 2 inches apart. Flatten slightly with palm or the bottom of a glass.
4. Bake in preheated oven for 11 to 14 minutes or until just barely set at the center. Let cool on a wire rack for 2 minutes, then transfer to the rack to cool.

Notes

1. Gluten-Free Option: Simply replace the white whole wheat flour with an equal amount of an all-purpose gluten-free flour blend.

2. An equal amount of vegan margarine or vegan shortening may be used in place of the coconut oil.

3. The cookies freeze very well. Place in an airtight container and store in the freezer for up to 1 month. Defrost at room temperature for about 15 minutes.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla