Chewy Vegan Ginger Cookies (Without Vegan Butter)

Step 1

In a large bowl, mix oil, brown sugar, molasses, and applesauce. Beat on low for 2 minutes until smooth.

Step 2

Add ginger, cinnamon, cloves, and mix.

Step 3

Stir in flour, salt, and baking soda until combined. If too thick, add 1-2 tbsp non-dairy milk.

Step 4

Chill dough for 30 minutes. Preheat oven to 375°F and line baking sheets.

Step 5

Place raw sugar in a bowl. Shape dough into balls, coat in sugar, and space on sheets.

Step 6

Bake for 9-11 minutes until golden at edges. Tap tray once after baking to help the cookies settle. Cool on sheet for 10 minutes, then transfer to rack.

Step 7

Store airtight at room temp for 3 days or freeze for 1 month.