Do you like having a biscuit, biscuit or cookie during breakfast or afternoon? O Gingerbread Cookie It’s a great option and if you’re vegan you can eat it too!
I already had the idea of using my Vegan Chocolate Cookie as a base to make other versions. And she arrived!
One Gingerbread Cookie in the style of Gingersnap American or you could call it Spice Cookie Also, it goes a long way!
It loses practically nothing to a normal version. It’s really delicious! He is at the same time crispy on the outside because of the sugar cone and soft power inside.
Ginger and Cinnamon Cookie (Vegan)
Makes: 14 units
- 60 g vegetable oil (any except soy)
- 40 g whole coconut milk
- 50 g crystal Sugar
- 50 g Brown sugar
- 5 mL vanilla extract (or 2-4mL essence)
- 150 g wheat flour
- 1 teaspoon ginger powder (see note)
- 2 tea spoons cinnamon powder
- ⅛ teaspoon clove powder (see note)
- 1,5 g refined salt (about ¼ teaspoon)
- 1,5 g sodium bicarbonate (about ¼ teaspoon)
- 1,25 g chemical baking powder (about ¼ teaspoon)
- 100 g crystal Sugar (to curl)
1 cup: 250mL | 1 tablespoon: 15mL.
- Mix oil, coconut milk, sugars and vanilla. Beat for 30 seconds with a whisk and let it rest for 3 minutes. Repeat the beating and stopping process 2 more times.
- Add flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Mix well to incorporate.
- Place in the fridge for 1 hour. Ideally, 24 hours a day.
- Divide the dough into 20g balls, about 1 tablespoon.
- Place on a baking sheet lined with plastic and place in the freezer until firm. Between 15-25 minutes, it will depend on your freezer.
- Preheat the oven to 180°C. Line a baking tray with parchment paper. Reserve.
- Roll each ball in crystal sugar. When you finish the last one, go through it again starting with the first one.
- Place 4 or 6 cookies per baking sheet, leaving space between them. Cookies are baked from frozen.
- Bake at 180ºC for 20 minutes or until golden edges.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack and let cool completely. Store in a tightly closed container, as they tend to absorb moisture from the environment.
- Raw cookies can be stored in the freezer and baked directly in a heated oven. Dip in sugar before baking.
- Vegetable oil: Generally, I wouldn’t recommend soybean oil as I feel it has a flavor of its own. But because the spices are strong, it may not be evident.
- Coconut milk: can be made with water, but is better with vegetable drinks. I chose coconut milk because it was easier to find.
- Ginger: add little by little, ½ teaspoon at a time. I tested from ½ to 1-½ spoons. With just ½ it is smooth. and with 1-½ it was very spicy. But this depends on the potency of the ginger.
- Clove: between 1/8 and 1/4 teaspoon, as it is very strong.
