Servings:

20 - 24 cookies

Prep Time:

1 hr.

Difficulty:

Medium

Good For:

Dessert

About this Recipe

This dairy-free spin on a holiday classic is perfect to make with kiddos, bring to a holiday party or just to enjoy at home!

Ingredients

• 3/4 cup - vegan butter
• 3/4 cup - light brown sugar
• 1/4 cup - molasses
• 1 tsp. - vanilla
• 2 1/4 cups - flour
• 1 1/2 tsp. - baking soda
• 1 1/2 tsp. - ground ginger
• 1 tsp. - cinnamon
• 1/4 tsp. - nutmeg
• 1/4 tsp. - cloves
• 1/4 tsp. - salt
• 2 tbsp. - Mooala Vanilla Bean Almondmilk
• 1/4 cup - granulated sugar (for rolling)
• 1/2 tsp. - cinnamon (for rolling)

Step 1

Preheat oven to 350F and line a baking sheet parchment paper.

Step 3

With a wooden spoon or spatula, add in the flour, baking soda and all of the spices until you get a crumbly mixture. Add Mooala Vanilla Bean Almondmilk and mix in until you get a consistency to easily roll the cookie dough.

Step 5

Scoop dough into 2 tablespoon-sized balls and roll into balls. Roll each dough ball in the cinnamon-sugar mixture to coat on all sides. Place on a baking sheet, giving each cookie some space and slightly flatten with the palm of your hand.

Step 2

Using a handheld mixer or in a stand mixer, cream vegan butter and brown sugar in a large bowl until light and In a large bowl, add vegan butter and brown sugar and cream together until smooth. Then mix in the molasses and vanilla.

Step 4

In a separate small bowl, add the cane sugar and cinnamon.

Step 6

Bake for 10-12 minutes and let cool and firm up on the baking sheet before moving to a cooling rack.