Dairy-Free Classic Ginger Cookies
Get ready to savor the warm, spicy flavor of **Dairy-Free Classic Ginger Cookies**, a delightful twist on the beloved holiday treat that’s perfect for those avoiding dairy. These cookies are made with rich molasses, aromatic spices like ginger, cinnamon, and cloves, and creamy melted coconut oil, delivering a chewy texture with just the right amount of crispness around the edges. The dough is rolled in granulated sugar before baking, giving each cookie a sparkling, sweet finish. With no butter required, these cookies are a dairy-free dream that doesn’t skimp on flavor or nostalgia. Quick to prepare and perfect for sharing, they’re an ideal addition to your holiday dessert table or any cozy gathering.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup brown sugar, packed
- 0.75 cup coconut oil, melted
- 0.25 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup granulated sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, combine the brown sugar and melted coconut oil. Stir until the mixture is smooth and well combined.
Add the molasses, egg, and vanilla extract to the sugar and oil mixture, and mix well until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until a dough forms. The dough will be slightly sticky but manageable.
Place the granulated sugar in a shallow bowl. Scoop out tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in the granulated sugar until fully coated.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Gently flatten each dough ball slightly with the bottom of a glass or the palm of your hand.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 516.7 g | 188% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 305.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
