Vegan Ginger Cookies with White Chocolate is a tasty dessert that everyone will enjoy. They are crunchy and delicious. Some key ingredients included molasses, almond milk and non-dairy white chocolate.
Vegan Ginger Cookies with White Chocolate
Vegan Ginger Cookies
1 1/2 Cup of gluten-free flour
1 Teaspoon of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of nutmeg , (optional)
1/2 Teaspoon of cinnamon
1 Teaspoon of ginger
Pinch of ground cloves
Pinch of Himalayan salt
1 Cup of coconut sugar
1/4 Cup of vegan butter
1/4 Cup of molasses
1/4 Cup of almond milk
1 Teaspoon of vanilla extract
1 Cup of Nondairy White Chocolate Chips
1 Tablespoons of coconut oil
-Preheat the oven to 350F and line a baking sheet with parchment paper.
-In a large bowl, mix together the coconut sugar, vegan butter and molasses. Combine then add in the almond milk and vanilla extract.
-In a small medium size bowl, whisk together all the dry ingredients.
-Add the dry ingredients to the wet stir to combine.
-On a baking sheet with parchment paper, use a 1 1/2 inch cookie scooper, scoop the dough into balls and spread evenly 2 inches apart on a baking sheet.
-Bake for 8 – 12 minutes.
-Remove the cookies from the oven to cool on a wire rack. In a double boiler, add white chocolate and 1 tablespoon coconut oil. Stir until smooth then dip the cooled cookies halfway in the chocolate then place on a baking sheet with parchment paper. Put in the refrigerator for 10 minutes to harden or let them sit out at room temperature. Enjoy!