These chewy vegan ginger crinkle cookies are rich, even without butter, eggs, or molasses. Instead, prune puree binds together the ingredients and adds sweetness with less added sugar.
Yield: 20
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
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.
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