I hoped to make a ginger cookie not like the hard, biscuit-like ginger snaps, but the kind that's soft and chewy on the inside, cracked and crispy on the outside, and intensely spiced. If you're half as crazy about fresh ginger as I am, you will like these cookies.
Makes 2 dozen
Time: 1.5 hours (including 1 hour chill time)
2/3 cup coconut oil, melted
1/3 cup molasses
1/2 cup coconut milk
2/3 cup unrefined cane sugar or brown sugar
3-4 tablespoons peeled, minced fresh ginger
2 teaspoons vanilla
4 teaspoons cinnamon
4 teaspoons cocoa powder
1 tablespoon ground ginger
1 teaspoon ground clove
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
2 cups (250g) whole wheat pastry flour
2 tablespoons arrowroot powder
2 teaspoons soda
1/2 teaspoon salt
1/3 cup vegan granulated sugar
In a liquid measuring cup, measure out the coconut oil, molasses, and coconut milk, and whisk together with a fork until the oil firms up. Stir in the sugar and spices.
In a separate bowl, whisk together the dry ingredients. Stir in the wet ingredients, then wrap the dough with parchment or wax paper and chill for at least 1 hour.
Preheat the oven to 375F. Place the sugar in a small bowl. Shape the dough into 1.5" balls, flatten slightly, then roll the entire cookie in the sugar and place on a greased or parchment-lined cookie sheet. Bake 10-12 minutes, rotating the sheets halfway through, until the edges are set but the center looks slightly wet beneath the cracks. Let cool.