Vegan Ginger Treacle Cookies
May 10, 2021
There’s something special about a cookie which balances a crisp, golden exterior with a chewy, moist interior. These vegan ginger treacle cookies do just that! Be sure to under-bake them slightly and then give the baking tray a good “whack” on the counter while they’re still hot. This will deflate them rapidly and form that gorgeous, crackly, crispy texture on top.
- Prep Time: 1hr 20min
- Cook Time: 10 min
- Total Time: 1hr 30min
- Yield: 18-20 cookies 1x
- 1.5 tsp psyllium husk powder
- 3 Tbsp water
- 140g vegan butter
- 250g plain white flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/4 tsp cinnamon
- Pinch ground cloves
- Pinch flaky sea salt
- 180g + 50g granulated sugar, separated
- 60g treacle
- In a small bowl, mix together the psyllium husk powder and water. Whisk until combined and leave to thicken. Melt the vegan butter in a double boiler or in the microwave and set aside.
- In a medium bowl, mix together the flour, baking soda, spiced and salt. Set aside.
- In a separate bowl (ideally the bowl of a stand mixer fitted with the paddle attachment) combine the 180g granulated sugar, 60g treacle, thickened psyllium husks and melted vegan butter. Beat on high speed until the mixture is fluffy and light (around 2 minutes).
- Add the dry ingredients to the wet and beat briefly until fully combined.
- Use a cookie scoop to portion out the dough into walnut sized balls and arrange on a baking sheet lined with parchment. Place in the fridge to chill for one hour (or overnight).
30 minutes before taking the cookie dough out of the fridge, preheat the oven to 180c.
- Place the additional 50g granulated sugar in a bowl and roll the chilled balls of dough one by one until they’re all coated in sugar. Arrange on the lined baking sheet, leaving a good 4 cm between each cookie to allow for spread. You may need to use 2 baking sheets. Bake in the preheated oven for 10 minutes.
- As soon as you remove the baking sheet from the oven, give it a firm tap on a table – this should cause the cookies to lose their puff and create a crackle on the surface. Leave to cool for at least 30 minutes before serving.
One of the keys to getting a super chewy, yet light texture is to make sure you whip plenty of air into the dough. Once your vegan butter is melted, Combine with your sugar and thickened psyllium husks and whip it all together until light and fluffy. It’s also a good idea to make sure your psyllium husks are completely blended into the mix, as they tend to clump together.
Keywords: vegan cookies, plant-based desert
Be sure not to overwork the dough once you’ve added the flour. You don’t want to activate the gluten, so mix until the dough just about forms and then stop.
Pre-portion the dough. This makes the whole chilling process much faster. I like to use a cookie scoop to make walnut-sized balls. Arrange them on a tray and refrigerate them for a minimum of one hour.
Before baking, be sure to roll the dough balls in granulated sugar. This will make that crispy exterior even crispier. If you want to freeze the dough balls for a future date, this is the time to do it. Place them in a bag after rolling in sugar and freeze for up to 4 months.