1-Bowl Ginger Cookies (V/GF)

1-Bowl Ginger Cookies (V/GF)

from minimalistbaker.com
Dessert
57 min
15 servings
204 kcal / serving

Tender, spicy, perfectly sweet ginger cookies made entirely in 1 bowl! The perfect vegan, gluten-free cookie for your holiday spread.

Ingredients

  • ½ cupsoftened vegan butter* ((1 stick = 1/2 cup // i like earth balance buttery sticks))
  • ⅝ cuporganic cane sugar* ((plus more for rolling))
  • 3 tbspaquafaba
  • 3 tbspmolasses
  • ¾ tspbaking powder
  • 1 tspground cinnamon ((plus more for rolling))
  • ¾ tspground ginger
  • ¼ tspground nutmeg
  • ¼ tspsea salt
  • 1 ⅝ cupsgluten-free flour blend
  • ⅝ cupalmond flour
  • ⅓ cupcornstarch ((i didn't test it with arrowroot but think it would work the same))
  • 1 cuppowdered sugar
  • 1 tbspunsweetened dairy-free milk

Directions

  1. 1

    Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.

  2. 2

    Prepare the topping for later by adding 2-3 Tbsp organic cane sugar and 1/2 tsp cinnamon to a small bowl and mixing. Set aside.

  3. 3

    Add softened vegan butter to a large mixing bowl and beat until creamy and smooth - about 1 minute.

  4. 4

    Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitutes*) and molasses and mix again, scraping down sides as needed.

  5. 5

    Add baking powder, cinnamon, ginger, nutmeg, and sea salt and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined.

  6. 6

    The dough should be thick and almost difficult to mix at this point. If too soft, continue adding 1 Tbsp each gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. Then transfer dough to the refrigerator and chill for 30 minutes*.

  7. 7

    Use a cookie scooper (I like this one) or Tablespoon to measure out 1 ½ Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle. Then carefully roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a drinking glass to smash until about the thickness you want to enjoy them at. They won’t spread or rise much so keep that in mind.

  8. 8

    Bake for 10-11 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

  9. 9

    If frosting, whisk together the powdered sugar and almond milk until a thick, pourable glaze is achieved. Then drizzle over the cookies. See notes if hoping to roll out and cut into shapes.

  10. 10

    Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.