I’m so happy it’s autumn! I am ready for cosy jumpers, root veg and hot chocolate. I am not really a pumpkin spice sort of girl, it a bit too sweet for me. But, give me dark, spicy ginger any day.
These cookies keep well an are even better after a couple of days. Making them the perfect bake to last all week.
I have adapted this recipe from Gingerbread Wonderland. Chilling the dough is essential for this recipe, if it’s not chilled the cookies will spread too much in the oven.
These cookies are moist and chewy with a good hit of ginger. They are the ultimate accompaniment to a cuppa or lunch box. I love the texture of these cookies, like a smaller version of dense, sticky ginger loaf.
I added white chocolate into these cookies which counters the bitterness of the molasses, but feel free to emit or swap for your favourite chocolate. I have also given the option to add crystallised ginger which makes for a fire-y grown up cookie.
Vegan Gingerbread CookiesPrint Recipe
- 75g Dark Molasses
- 100g Golden Syrup
- 110g Vegan Butter
- 3 tbsp Aquafaba
- 250g Spelt Flour (I use a mix of white and wholemeal)
- 100g Light Muscovado Sugar
- 125g Oats
- 2 tsp Baking Powder
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsb Ground Nutmeg
- Pinch Sea Salt
- 100g White Chocolate Chips
- 100g Crystallised Ginger, chopped (optional)
In a saucepan, melt together the molasses, syrup and butter and leave to stand for 5 minutes
Stir together all of the dry ingredients in a large mixing bowl
Add the Aquafaba and syrup mixture to the dry ingredients and stir until you have a dough
Refrigerate for 30 minutes
Preheat the oven to 180'C (160'C fan) and line two oven trays
Spoon the cookie dough onto the prepared trays and bake for 13 minutes
Leave to cool for 5 minutes on the tray before moving onto a cooling rack