<p>Ginger spice comes through in these chewy vegan cookies made with dried plum puree, which takes the place of butter and eggs.</p>
<p>Ginger spice comes through in these chewy vegan cookies made with dried plum puree, which takes the place of butter and eggs.</p>
Ingredients

    240 g / 1 3/4 all-purpose flour

    2 g / 1/2 teaspoon baking powder

    2 g / 1/2 teaspoon baking soda

    4 g / 3/4 teaspoon fine sea salt

    2 g / 1 teaspoon cinnamon

    2 g / 1 teaspoon ground ginger

    1 g / 1/2 teaspoon ground nutmeg

    60 g / 1/4 cup Dried Plum Puree

    60 ml / 1/4 cup vegetable oil

    198 g / 1 cup brown sugar

    60 ml / 1/4 cup water

    50 g / 1/4 cup coarse sanding sugar, such as turbinado

Print Recipe

Instructions

    Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

    In a stand mixer fitted with a paddle attachment, mix together the Dried Plum Purée, oil, and sugar. Mix in the water. With the mixer on low speed, add the dry ingredients gradually, mixing well. Refrigerate the dough for at least 20 minutes but preferably 24 hours or up to 5 days.

    Preheat a convection oven to 325F [165C]. Line a baking sheet with parchment paper.

    Portion the dough into 31 g [generous 1 oz.] pieces and roll into balls. Press the balls to flatten, then  dip the tops of the balls in the coarse sugar. Place on the baking sheet sugar-side up, spacing the cookies 1 to 2 inches (2.5-3 cm) apart.

    Bake the cookies until the tops are crinkled and edges are set, 12 to 14 minutes. Cool completely on the baking sheet.

Recipes You Might Like

Contact