Soft & Chewy Vegan Ginger Molasses Cookies

Christmas is just around the corner and I am getting into the mood early!  What better way to start the Christmas feel than by baking a fresh batch of Ginger molasses cookies.  This was the first time ever making such a flavour cookie.  Firstly, I'm not a fan of cinnamon, and secondly, I find ginger too spicy.  However, as time goes by, and I get older, my pallet has grown to acquired this spice combination and I now think it's pretty tasty.  I surprised myself on how tasty these turned out.  Soft and chewy inside and crispy outside!  

This recipe pretty much was adapted from the snickerdoodle recipe, but substituted a few minor ingredients to now a more classic ginger cookies ingredients.  This was when I used my culinary brain and the outcome was fantastic!  Proud of myself!

Ingredients:
Cookies dough:

• 1/2 cup of vegetable oil
• 1 cup of brown sugar
• 1/4 cup of molasses
• 3 tbsp soy milk (or non- dairy milk of your choice)
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt

Sugar Topping

• 2 tbsp sugar

Directions:


1. 
Pre-heat oven to 350 degrees. In plate or a bowl, place 2 tbsp of sugar on the plate and set aside.
 2.
In a bowl, whisk together the oil, brown sugar, molasses, non-dairy milk, and vanilla extract.
3. 
In the same bowl, sift together the all purpose flour, baking soda, salt, cinnamon, ground ginger and mix until the dough is combined.
4.
Roll the cookie dough into a ball about the size  of a golf ball and flatten it to a small hockey puck shape.  Dip one side of the cookie dough into the sugar topping mix and place the cookie "sugar side up" on the cookie sheet
5.
Bake for 10-15 minutes.

Vegan Cinnamon Chocolate Snickerdoodles

A mountain of COOOOKIES!!

  I saw a beautiful post of Mexican Hot Chocolate Snickerdoodle.  I didn't know what snickerdoodles were but the name was too cute and the cookies look wonderful! This recipe I've posted is an adaption of IraChandra's snickerdoodle recipe (Here) because I didn't have cayenne peppers, I just used cinnamon and chocolate and it turned out DELICIOUS.  This post is slightly picture heavy because I just love the way they look!

 

 

Yield:

24-30 Cookies- this depends how large you want you cookies.

Equipment:

Baking sheet
Parchment paper

Ingredients:
Cookies dough:

• 1/2 cup of vegetable oil
• 1 cup sugar
• 1/4 cup of maple syrup
• 3 tbls soy milk (or non- dairy milk of your choice)
• 1 tsp vanilla extract
• 1 2/3cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Sugar Topping:

• 1/2 tsp cinnamon
• 2 tbls sugar

Directions:


1. 
Pre-heat oven to 350 degrees. In plate or a bowl, combine the Sugar Topping mix.
 2.
In a bowl, whisk together the oil, sugar, maple syrup, soy milk, and vanilla extract.
3. 
In the same bowl, sift together the all purpose flour, baking soda, salt, cinnamon and  cocoa powder and mix until the dough is combined.
4. 
Roll the cookie dough into a ball about the size  of a golf ball and flatten it to a small hockey puck shape.  Dip one side of the cookie dough into the sugar topping mix and place the cookie "sugar side up" on the cookie sheet
5. 
Bake for 10=15 minutes.

Enjoy with an ice cold glass of milk!

Vegan Mint Green Tea Cupcakes- Happy Birthday Hope!

It's Hope's Birthday and I've whipped a batch of Peppermint Green Tea Cupcake.  This was actually the second attempt, the first attemp turned out lovely, however the actual cake was dark black.  It wasn't burnt, but it did looked like chcoolate cake.  I think it had to do with the green tea matcha that turned the cake was completely black if baked too long.  This time around, I closely monitored the cupcakes, I noticed it turning brown even though it wasn't completely cooked but turned out a dark swamp green... oh well, it may not have a grass green colour, but its all natural without food colouring!

Yield: 

12 Cupcakes

Equipment:

Muffin Pan
Muffin Liners (12)

Ingredients:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup organic sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon pepper mint extract
• 1and 1/3cup all-purpose flour
• 3 tbsp green tea matcha powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions:

1. 
In a bowl, combine soy milk and apple cider vinegar together, the soya will thicken.
2.
In a separate bowl, sift together the all purpose flour, baking soda, baking powder, salt, and  matcha powder.
3.
In the soy milk and vinegar mixture, combine the sugar, vanilla extract, peppermint extract, vegetable oil and whisk until frothy. 
4.
Combine the sifted dry ingredients with the wet.  Don't over mix, just until the lumps are gone and that the dry ingredients are incorporated.
5. 
Bake for 15-20 minutes in a preheated 350 degrees oven.

GREEN TEA ICING

Equipment:

Electric Mixer or Stand Mixer

Ingredients:

• 1 cup Earth Balance
• 3 tbsp matcha green tea powder. 
• 3 cup vegan powdered sugar
• 1-2 tbsp of soya milk

Directions:

1. 
Whisk together the Earth Balance butter. Add powdered sugar and whip until light and fluffy! (5-10 mins)
2.
Dissolve the matcha powder in the soya milk and whip with the icing until combined.
3.
Decorate your cupcake!