Imagine a cookie so deliciously divine that it breaks all the rules of traditional baking - welcome to the world of Vegan Coconut Butter Gingersnaps! These aren't just any cookies; they're a magical fusion of rich, warming spices and creamy coconut butter that will transport you to a realm of pure culinary bliss. Infused with the elegant essence of Tazo tea, these gingersnaps are about to become your new obsession, proving that vegan desserts can be just as indulgent and mouthwatering as their non-vegan counterparts.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut butter
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Tazo tea (brewed and cooled)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together coconut butter and brown sugar until smooth and well combined.
- Add the cooled Tazo tea and almond milk to the butter mixture, stirring until fully incorporated.
- In a separate bowl, whisk together flour, ground ginger, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a consistent dough forms.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
- Roll the dough into small balls, approximately 1 inch in diameter, and place them 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie with the palm of your hand or the bottom of a glass.
- Bake for 12-15 minutes, or until edges are lightly golden and cookies are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve alongside a freshly brewed cup of Tazo tea for the perfect vegan treat.
Tips
- Chill Out: Always refrigerate your dough for at least 15 minutes. This helps prevent spreading and ensures a perfectly shaped cookie.
- Consistent Size Matters: Use a cookie scoop or tablespoon to create uniform cookie balls for even baking.
- Tea Infusion Hack: Experiment with different Tazo tea flavors to create unique taste profiles in your cookies.
- Moisture is Key: Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Cool Down Technique: Let cookies rest on the baking sheet for 5 minutes after baking to allow them to set properly before transferring to a wire rack.
- Storage Tip: Store in an airtight container to maintain freshness and keep cookies crisp for up to a week.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 5g
Saturated Fat: 4g
Cholesterol: 0mg
