Ginger and Black Pepper Cookies
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size 2.44 ounces
Ingredients
1 cup + ½ cup (separated) sugar, white, granulated
½ cup canola oil
¼ cup molasses
¼ cup non-dairy milk, soy, unsweetened
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ginger, ground
1 teaspoon baking soda
½ teaspoon cinnamon, ground
½ teaspoon cloves, ground
½ teaspoon turmeric, ground
½ teaspoon black pepper, ground
¼ teaspoon salt, kosher
Preparation
- For Cookies: To a stand mixer, add 1 cup white sugar, canola oil, molasses, soy milk, and vanilla extract. Mix on low to combine.
- In a large mixing bowl sift together flour, ginger, baking soda, cinnamon, cloves, turmeric, black pepper, and salt. Add to stand mixer. Mix for 30-45 seconds or until combined.
- For Baking: Preheat oven to 350°F. Place ½ cup sugar into a small shallow dish. Using a #24 red scoop, portion cookies into 1 inch balls. Roll cookie ball in sugar and place on a lined sheet pan. Flatten dough slightly into 1 1/2 inch circle and space 1 inch apart.
- Bake for 8-10 minutes and cool 5 minutes before transferring to cooling rack.
Nutrition Information
Calories: 285 Total Fat: 10g Saturated Fat:1g Trans Fat: 0g Carbohydrate: 48g Fiber: 1g Total Sugars: 30g Protein: 2g Sodium: 144mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.