Ginger Shortbread Loaf Cookies

The best shortbread cookies I’ve ever had!

As early as I can remember, my mom has been an avid reader, books, magazines, you name it. That’s something that I’ve always admired about her. Her and her love for the most simple joys in life such as sitting outside and reading a book, or going to the beach in the chilliest weather in a sweatshirt, just to sit and read. My point of this all being that because of her magazine reading she finds some of the most amazing recipes and rips them out for me to make, such as the one I’m about to share with you. So my tip for your Tuesday is to enjoy the simple things in life, whether it’s reading a book, or enjoying the loads of magazine recipe sheets that you have in your “to-make” stack.

I’m sort of laughing as I’m typing because my mom has been asking me to make this cookie recipe for her & I have been busy (making other things). HA! I finally got around to getting all of the things together to make this and of course, my mom is out of town. Needless to say she isn’t happy with me BUT I’m thankful for the timing because I’m going to need all of these to myself!! They’re so delicious, full of flavor and came out with the most perfect texture!

This recipe was created by Alison Roman & was found in a People magazine, featured on the People Food page. The original recipe is not vegan, so I worked my magic to make this recipe vegan-friendly so I could share it with all of my veggie friends! 🙂 You can also find this recipe non-vegan too!

Ingredients

What you will need…

  • 1/2 cup + 1 tbsp Vegan Butter, softened
  • 5 tbsp + 1 tsp Coconut Sugar
  • 5 tbsp + 1 tsp Blackstrap Molasses
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Vanilla Extract
  • 1 and 1/4 cups Bob’s Red Mill Unbleached All Purpose Flour
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Allspice
  • 1/2 cup vegan White Choco Chips
  • 1 egg (using Bob’s Red Mill Egg Replacer)

Method

  1. Using an electric mixer, beat together butter, coconut sugar, molasses, ginger, an vanilla on medium-high speed until fluffy.
  2. On low speed, slowly mix in flour, cinnamon, and allspice.
  3. Beat in chocolate chips until combined.
  4. Place dough on piece of plastic wrap, and wrap tightly
  5. Form the dough into a log shape, about 10 inches long and 1 and 1/2 inches in diameter.
  6. Chill in fridge for 1-2 hours until firm. Place coconut sugar on a plate, brush the dough with egg replacer and roll in coconut sugar.
  7. Preheat oven to 350F and line a rimmed baking sheet with parchment paper
  8. Slice the logs into cookies and place 1 inch apart on baking sheet.
  9. Bake until edges begin to brown about 15-25 minutes depending on thickness of your cookies. Make sure a toothpick comes out clean!

I hope you all enjoy my modified version of this recipe and make sure to comment down below if you give it a try! Don’t forget to tag me on social media @eatnaturalwithnat!

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