Ginger Spiced Cookies // Gluten-free, Vegan
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I literally tested this recipe four times to make sure that every detail was perfect! We wanted the recipe to be vegan and gluten-free, while also using simple and accessible ingredients. From how long to chill the dough to exactly how long to bake the cookies, test after test, I can finally share the recipe with you all because I am able to say this recipe is tried and true and absolutely delicious. The amount of spice is just right, the texture is soft and slightly chewy and the fact that they are vegan and gluten-free means everyone should be able to enjoy them! - Bella Karragianidis, Ful-Filled
- Preparation 12 hr
- Cook 9 min
- Serves approximately 16-20 cookies
Ingredients
- 1 1/2 cups oat flour, sifted
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup vegan butter, melted
- 1/3 cup Organic Date Sugar
- 1/3 cup Just Date Syrup
- 1 egg or vegan egg substitute
- 1 tsp vanilla extract
- 1/4 cup Organic Date Sugar for coating cookies
Instructions
- Sift oat flour into a medium bowl. Add in the spices and baking soda and whisk until well combined.
- Melt the vegan butter in a medium bowl. To the melted butter, add the date sugar, date syrup, egg and vanilla extract, whisk until well combined.
- Add the wet ingredients to the dry ingredients, using a spatula to stir and fold the cookie dough until well combined. Cover and refrigerate the cookie dough for at least 12 hours before baking.
- Once dough is thoroughly chilled, pre-heat oven to 350°F and line a baking sheet with parchment paper. Scoop the cookies into 2 tbsp portions, gently roll dough into a ball and then roll the ball in date sugar to lightly coat the outside.
- Bake the cookies for 9 minutes in the center of the oven. Once done baking, smush the cookies with a glass while they are still hot and allow the cookies to cool on the cookie sheet at room temperature.
by Bella Karragiannidis
