Jessie's Recipe of the Week: Plant-based Ginger Cookies
Happy November everyone! Now that Halloween has passed, it’s finally time for winter and Christmas recipes! However, this week, Jessie is sharing a plant-based ginger cookie recipe so we can hold onto our favorite fall spiced flavors for the last time this year! This recipe is not only Upright oatmilk-friendly, but also makes 20 cookies! They’re the perfect weekend activity with kids and even better as an afternoon pick-me-up!
Follow Jessie along in the kitchen to learn how to make your own delicious ginger cookies!
Serving size:
20 cookies
What you'll need:
Equipment
- Mixer
- Baking sheets
- Mixing bowl
Ingredients
- ½ cup vegan butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup molasses
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 sachet Upright instant oatmilk, original
- ¼ cup water (for oatmilk!)
- â…“ cup granulated sugar (for rolling)
Instructions:
-
Preheat oven to 350F and line two baking sheets with parchment paper
-
Combine flour, baking soda, spices, and salt in a medium bowl then set aside
-
Beat butter, brown sugar, and ½ cup granulated sugar with a mixer in a bowl
-
Add in molasses and continue mixing until fully incorporated, periodically scraping down the sides of the bowl
-
Mix Upright instant oatmilk with water to form oatmilk
-
Pour in half of the dry ingredients mixture, then add in oatmilk before adding rest of dry ingredient mixture. Dough should feel quite soft by now
-
Pour remaining granulated sugar into a small bowl. Form the cookie dough into 1 ½ inch sized balls and roll each ball in the sugar to coat completely.
-
Place the cookie dough on the baking sheets, leaving about 3-4 inches between each to give them room to spread. Bake one sheet at a time for 8-12 minutes. The edges will look set and the top should have a little bit of crinkle
-
Remove the cookies from the oven. If they look puffy, deflate cookies by tapping on the baking sheet
-
Let cool on baking sheet for 5-10 minutes then transfer to a wire rack to cool completely before serving
We hope you enjoyed making this easy yet delicious fall dessert! Stay tuned for next week's recipe from Jessie!
Recipe adapted from https://thecookiedoughdiaries.com/