Jessie's Recipe of the Week: Vegan Ginger Cookies


vegan ginger cookies made with Upright instant powdered oatmilk

Happy November everyone! Now that Halloween has passed, it’s finally time for winter and Christmas recipes! However, this week, Jessie is sharing a vegan 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!)
  • ⅓ cup granulated sugar (for rolling)

      Instructions:

      1. Preheat oven to 350F and line two baking sheets with parchment paper

      2. Combine flour, baking soda, spices, and salt in a medium bowl then set aside

      3. Beat butter, brown sugar, and ½ cup granulated sugar with a mixer in a bowl

      4. Add in molasses and continue mixing until fully incorporated, periodically scraping down the sides of the bowl

      5. Mix Upright instant oatmilk with water to form oatmilk

      6. 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

      7. 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.

      8. 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

      9. Remove the cookies from the oven. If they look puffy, deflate cookies by tapping on the baking sheet

      10. 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/