Ginger and black pepper cookies
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 2.44g
Ingredients
- 1 cup Sugar, white, granulated
- 1/2 cup Oil, canola
- 1/4 cup Molasses
- 1/4 cup Non-dairy milk, soy, unsweetened
- 1 teaspoon Vanilla extract
- 2 cups Flour, all-purpose
- 2 teaspoons ginger, ground
- 1 teaspoon Baking soda
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon Cloves, ground
- 1/2 teaspoon Turmeric, ground
- 1/2 teaspoon Pepper, black, ground
- 1/4 teaspoon Salt, Kosher
- 1/2 cup Sugar, white, granulated
Instructions
- To a stand mixer, add sugar, oil, molasses, non-dairy milk, and vanilla extract. Mix on low to combine.
- In a large mixing bowl sift together flour, ginger, baking soda, cinnamon, cloves, turmeric, pepper and salt. Add to stand mixer. Mix for 30-45 seconds or until combined.
- Preheat oven to 350°F. Place sugar from step 3 into a small shallow dish. Using a #24 red scoop, portion cookies into 1" 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" apart.
- Bake for 8-10 minutes and cool 5 minutes before transferring to cooling rack.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 2.44g | Calories: 285kcal | Carbohydrates: 48g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 144mg | Fiber: 1g | Sugar: 30g