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Cookie de Gengibre e Canela (Vegano)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cookies
Calories 150
Delicious vegan ginger and cinnamon cookies with a perfect balance of spices and sweetness, ideal for cozy moments.

Ingredients

Wet Ingredients

  • 0.4 cup vegetable oil (any except soy)
  • 0.17 cup full-fat coconut milk
  • 0.2 cup granulated sugar
  • 0.2 cup brown sugar
  • 5 mL vanilla extract (or essence)

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ginger powder (see note)
  • 2 teaspoons cinnamon powder
  • 0.125 teaspoon clove powder (see note)
  • 1.5 g refined salt
  • 1.5 g baking soda
  • 1.25 g baking powder

Additional

  • 0.35 cup granulated sugar (for coating)

Instructions 

  • Mix oil, coconut milk, sugars, and vanilla. Beat for 30 seconds, rest 3 minutes, repeat twice.
  • Add flour, spices, salt, baking soda, and baking powder. Mix well.
  • Chill dough for 1 hour or up to 24 hours.
  • Form 20g balls, freeze until firm (15-25 min).
  • Preheat oven to 180°C. Line baking sheet with parchment.
  • Roll balls in sugar, place on sheet, leaving space.
  • Bake for 20 minutes or until edges are golden. Cool 10 min, then transfer to rack.

Notes

Cookies can be stored in the freezer and baked directly from frozen after coating in sugar.
Calories: 150kcal
Cost: $10
Course: Dessert
Cuisine: Vegan
Keyword: Ginger