Vegan Ginger and Coconut Cookies
Ok, let’s be real, the holiday season is notorious for deliciously unhealthy treats and we’re not mad at it, but what if there was a way for us to enjoy ourselves without the guilt? We got you covered girl! This vegan ginger & coconut cookie is going to make you look like Martha Stewart this Christmas.
This recipe is surprisingly easy to make if you wanted to whip up something you can actually enjoy at your family dinner while showing off your Susy Homemaker skills! Life is all about balance and treats don’t always have to be unhealthy, there are many ways of making your favorite ‘cheat meals’ into healthy and delicious options!
Ingredients:
- 2 cups of whole wheat flour or gluten-free flour
- 1/2 cup of demerara sugar
- 3 tbsp of blackstrap molasses
- 3 tbsp of coconut milk (can use other plant-based milk)
- 1 tsp cinnamon
- 1 tsp ginger powder (or a 2cm cube of fresh ginger)
- 1 tsp baking soda
- Pinch of salt
- Coconut shreds to sprinkle
Method:
Preheat your oven to 180 degrees C (350 F).
Add all the wet ingredients to a small bowl (you can experiment with other flours, however, they have not been tested with this recipe) and mix everything (in a processor if adding fresh ginger).
In a large bowl, add all the other ingredients and mix well. Then pour the wet ingredients into the dry and mix until the mixture turns into a soft ball.
Using an ice-cream scoop, scoop a portion of the dough, roll into a ball and then press it down on a tray. Repeat until finished. Sprinkle the coconut shreds onto every cookie.
Place in the oven for 10 to 15 minutes. Remove from oven and let it cool on a cooling rack.
Keep in a container for up to a week.
Who’s going to try this recipe out?
