Description
These chewy gingerbread cookies are ooey-gooey and spiced to perfection! Plus, the sprinkle of raw coconut sugar on top gives these simple chewy gingerbread cookies an extra textural element.
Ingredients
Scale
- 1/2 cup (100 g) vegan butter, melted
- 3/4 cup (120 g) coconut sugar
- 2 tbsp (50 g) molasses
- 2 tbsp (27 g) cashew milk
- 2 tsp vanilla paste
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ginger (use 1 1/2 tsp if you like your cookies more ginger forward)
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 1/2 cups + 2 tbsp (195 g) spelt flour*
- Holiday sprinkles for rolling the cookies (optional)
Instructions
- Preheat your oven to 350°F and line a large and small baking sheet with parchment paper. The small baking sheet will be for freezing the cookie dough, so make sure it fits in your freezer.
- Whisk the wet ingredients together. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add the molasses, cashew milk, vanilla paste, kosher salt, baking powder, baking soda, and spices. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Fold the dough together. Dump the spelt flour into the batter and fold together until there are streaks of flour remaining.
- Scoop and freeze the cookies. Scoop the cookie dough using a 3 tbsp scoop, place on the small prepared baking sheet (you’ll have ~8 cookies), and then freeze the scooped dough for 15-20 minutes. There’s no need to cover the dough, as it’s not sitting too long in the freezer. If you want, you can roll each cookie in some festive sprinkles before chilling.
- Bake the cookies. Once the cookies are done chilling, place the cookies evenly spaced apart on the cookie sheet (recommend 4-6 cookies to a large baking sheet so they have room to spread). Bake the cookies in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 3-4 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with extra coconut sugar for presentation.
Notes
*Feel free to use all-purpose flour if you prefer.
To make these cookies using Ka’Chava protein powder simply use 1 1/2 cups (180 g) spelt flour and 2 scoops (62 g) Chocolate Ka’Chava protein powder.