Stress-Free Vegan Holiday Gingerbread Cookies

• Vegan

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 2 2/3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/2 cup Demerara sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on food52.com

Description

Ingredients

• 2 2/3 cups all-purpose flour (plus extra for rolling)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup molasses
• 1/2 cup melted coconut oil
• 1/2 cup demerara sugar, coconut sugar, or evaporated cane juice
• 1/4 cup almond milk, soy milk, or rice milk
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350° F.
• Sift dry ingredients together into a large mixing bowl.
• Whisk together the oil, molasses, sugar, milk, and vanilla extract.
• Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, until uniform. Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight).
• Dust a clean surface with flour. Roll the dough out till its a scant 1/4 inch thick. Cut into desired shapes.
• Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.