Food Science Club Recipes: Christmas Ginger Cookies + Chocolate Chip Sugar Cookies (vegan)

‘Tis the season to enjoy the snow (if it snows where you live), decorate the house with lights, complete some holiday shopping and gift-wrapping, and of course, whipping up glorious treats! Personally, Christmas holds my absolute favorite seasonal flavors: gingerbread, snickerdoodle, peppermint mocha, hot chocolate, pumpkin pie spice, and ANYTHING with cinnamon and pecans. There’s also eggnog, but I haven’t had anything eggnog flavored in quite a while, though I am itching to try Califia Farms’s almond-based holiday nog beverage. It looks marvelous!

What better accompaniment for a fresh glass of nog or piping hot mug of cocoa than…you guessed it, holiday-themed cookies! There’s a total plethora of cookie recipes on the Internet that are customized exclusively for any winter holiday and I love it all. But I’ve bitten into some disappointments–cookies that were too dry, too crumbly, overly sweet, underwhelmingly flavorless, or even worse, BURNT.

Fortunately, these two vegan-friendly cookie recipes are definite no-fails. I served them at my last Food Science club meeting and everyone absolutely adored the cookies! Jo (my co-food coordinator; she’s a gem) and I prepped all the trays that would serve the ginger and chocolate chip sugar cookies in our little exchange. And yes, some stuck together and curved up peculiarly. I take no shame in that. A cookie is a cookie no matter the shape.

Obviously, it’s highly unlikely that you’ll need to bake for +30 people, but I personally recommend doubling the batch of ingredients if you plan on hosting a party with more than twenty people. Seems a bit absurd until you discover how massive families can be. Nearly thirty people showed up at my birthday when I expected fourteen individuals–thank the heavens that no one left hungry!

Similarly to the last vegan apple crisp from my Thanksgiving post, these cookie recipes are not meant to be healthy or wholesome. You are more than welcome to substitute the all purpose flours for a whole grain or whole wheat baking flour, but I personally cannot vouch for swapping out the oil or sugar. But try it out! There’s no excuse to not bake more cookies. That’s just my personal take on the matter. *winks*

GINGER COOKIES (serves 12-15 cookies)

  • 2 cups of flour; I recommend all purpose flour, whole wheat pastry flour, spelt flour, and/or gluten free all-purpose flour (can also use a half-and-half mix)
  • 1 cup granulated sweetener of choice (sugar or coconut sugar; if using a non-nutritive sweetener, use around 1/2 cup)
  • 2 1/2 TBSP ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coarse turbinado sugar
  • 1/2 cup oil of choice (use melted coconut oil, vegetable oil, canola oil, etc.)
  • 1/4 cup molasses
  • 1/4 cup water
  • 1 tsp vanilla extract

PROCEDURE

  1. Preheat oven to 350 F.
  2. Sift dry ingredient (except sugar) in a mixing bowl. Ensure the mixture looks uniform.
  3. Combine all wet ingredients, including sugar.
  4. Integrate the wet into the dry ingredients. The dough will be relatively soft and sticky.
  5. Line a large baking tray with parchment paper or a silpat sheet.
  6. Roll the dough into tablespoon-sized balls. Flatten the cookies using your thumb, pressing the turbinado sugar on top of them.
  7. Bake the cookies for 10 minutes.
  8. Let cool completely before serving.

CHOCOLATE CHIP SUGAR COOKIES (serves 12-15 cookies)

  • 2 cups of flour; I recommend all purpose flour, whole wheat pastry flour, spelt flour, and/or gluten free all-purpose flour (can also use a half-and-half mix)
  • 1 cup granulated sweetener of choice (sugar or coconut sugar; if using a non-nutritive sweetener, use around 1/2 cup)
  • 1 tsp baking powder
  • 3/4th tsp baking soda
  • 1 tsp sea salt
  • 1/4 cup coarse turbinado sugar
  • 1/2 cup oil of choice (use melted coconut oil, vegetable oil, canola oil, etc.)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 10-12 ounces of dairy free chocolate chips

PROCEDURE

  1. Preheat the oven to 375 F.
  2. Blend all dry ingredients in a large bowl.
  3. In another bowl, whisk the wet ingredients together until they form a homogeneous emulsion.
  4. Add wet ingredients to the dry and stir until well combined. Gently fold in the dairy free chocolate chips.
  5. Line a large baking tray with parchment paper or a silpat sheet.
  6. Use a tablespoon measuring spoon to portion dough and roll into small balls. Flatten each ball gently with the back of the spoon.
  7. Bake for 8-10 minutes.
  8. Let cool completely before serving.

What are your favorite Christmas cookies?


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