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Author Notes: One of the most intimiidating parts of going vegan is figuring out how to create baked goods without eggs, butter, and milk. Fortunately, the process is a lot less stressful than it sounds. No recipe proves that better than this one, which requires no substitute egg and uses coconut oil in place of butter. It is inspired by a recipe from Isa Chandra Moskowitz, cookbook writer extraordinaire, webmaster of the Post Punk Kitchen (www.theppk.com) and the woman who taught me the art of vegan baking —Gena Hamshaw
Makes 25 to 30 small cookies or one small gingerbread house. for a larger house, double the recipe.
- 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
- 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 it's 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.
- This recipe is a Community Pick!