Vegan Ginger Molasses Cookie (Edit recipe)

Roasted White Chocolate:

1. You will start by making the roasted white chocolate for this recipe! This needs to be done ahead of time
2. so the chocolate can be cooled & chopped to add to the dough. All you’ll need to create this flavorful element is a cookie sheet, parchment sheet, & a package of Pascha vegan white chocolate.
3. Preheat your oven to 300 degrees.
4. Pour the white chocolate onto the parchment covered sheet tray & bake for an hour in total time.
5. 30 minutes into baking you will stir the chocolate. The chocolate will look separated and grainy- this is normal! It’s all part of the process of caramelizing the cane sugar. The color will slightly change to a beiger color vs the white.
6. After the chocolate has cooled completely chop the caramelized chocolate chips into pieces & set aside to add to the dough.

Dough Production:

1. Preheat oven to 300 degrees. Whisk together flour, oatmeal, ginger, cinnamon, baking soda and salt in a bowl and set aside.
2. Using a stand or handheld mixer on medium-high speed cream the oil & sugar together until creamed & fluffy, about three minutes.
3. Turn the mixer off & scrape the sides and bottom of the mixing bowl with a spatula.
4. On low speed add the apple sauce & molasses.
5. Mix on low speed to incorporate- about 2 minutes.
6. Turn the mixer off & scrape the bottom and sides of the mixing bowl.
7. With the mixer on low speed slowly incorporate the dry ingredients one cup at a time. You’ll want to run the mixer at low speed between each dry batch being added.
8. You’ll know it’s time to add the next cup of dry ingredients when the dough in the mixing bowl has absorbed the previously added dries.
9. Once all the dry ingredients have been added turn the mixer off and scrape the bowl sides down.
10. With the mixer on low speed add the roasted white chocolate & mix to incorporate- about a minute.
11. Use a cookie scoop to scoop the dough into a formed ball shape & place on a parchment covered baking sheet, 3 inches apart.
12. Bake in the preheated oven for approximately 12 minutes. Once finished baking allow the cookies to sit on the baking sheet for two minutes before moving the cookies to a cooling rack.
13. While the cookies are cooling, make the glaze. Once the cookies have cooled completely dip the tops of each cookie in the glaze.
14. Once the cookies have cooled completely dip the tops of each cookie in the glaze.
15. Allow to sit for about 5 minutes to allow the glaze to dry!

Glaze production:

1. 6 tablespoons powdered sugar
2. 1 tablespoon orange juice
3. ½ tsp vanilla extract
4. Pinch of clove & cinnamon
5. Whisk all ingredients together to form the glaze.