Ginger Crinkle Cookies (Gluten Free, Vegan).
Perfectly spiced ginger crinkle cookies are a wonderful holiday treat. Enjoy these with some hot cider or hot tea.
Ingredients
- ½ cup vegan buttery spread
- ¼ cup organic cane sugar
- ½ cup dark brown sugar or light brown sugar
- ¼ cup molasses
- 2 Tablespoons maple syrup
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend - you could use all-purpose flour if you are not gluten free
- 1¾ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup powdered sugar for rolling the cookies
Instructions
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Place the vegan buttery spread, cane sugar, and dark brown sugar in a bowl and mix on medium speed until light and fluffy.
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Add the molasses, maple syrup, unsweetened applesauce, and vanilla extract and continue to mix until smooth.
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Add the gluten free flour blend, spices, salt, and baking soda. Mix on low until combined. The batter will be thick.
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Place the bowl of dough in the refrigerator for about an hour to chill.
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Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
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Place the powdered sugar in a bowl. Roll the chilled dough into one inch balls, then roll in the powdered sugar. Place the cookie dough balls on the cookie sheets, about 1.5 inches apart.
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Bake at 350 degrees for 9-11 minutes. Allow the cookies to cool before transferring to a plate or tray.
Recipe Notes
Store cookies in an airtight container. They should stay fresh for about 5 days.