Black Bean Burger with a Chili Peanut Sauce

Ginger Cookie Ice Cream Sandwiches {Vegan}

Author Veg Life Staff


  • 1 C + 3 Tbl All Purpose Flour
  • 1/4 C Sugar + extra for rolling
  • 1/4 C packed Brown Sugar
  • 1 stick vegan Margarine 8 Tbl, such as Earth Balance, softened
  • 2 Tbl Applesauce
  • 2-1/2 Tbl Molasses
  • 1 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1/8 tsp Cloves
  • 1/8 tsp Salt
  • Pinch of Black Pepper
  • 1 tsp Baking Soda


  • Preheat oven to 350 degrees.
  • Line a baking sheet with a Silpat (or parchment paper).
  • In a medium-sized bowl, combine the dry ingredients: flour, spices, baking soda, salt and pepper. Set aside.
  • In the bowl of an electric mixer, beat together the vegan margarine, 1/4 C of sugar and brown sugar until light and fluffy.
  • Add the applesauce and molasses, scraping down the sides of the bowl between additions.
  • Slowly incorporate the dry ingredients on low speed just until combined. Avoid over mixing.
  • The dough will be very soft, however you can use a cookie scoop and proceed right to baking. They will spread slightly, so make them smaller than you think you need. I drop them right into the bowl of sugar and using a fork, toss to coat.
  • You could also refrigerate the dough to enable rolling, but I find the previous method was quicker and worked equally as well.
  • Once the balls are coated with the sugar, transfer to a baking sheet and roll in your hands to form a ball.
  • Using a small, flat-bottomed glass or bowl, flatten the balls to approximately 1/4" thickness. Remember to place at least two inches apart as they will spread.
  • I used a 1-1/4" scoop which after baking, made the cookies about 2-1/2".
  • Bake for approximately 10 minutes. The cookies will firm up as they sit.
  • Once the cookies have cooled and crisped up, they are ready to eat or...make ice cream sandwiches.
  • We used slightly softened So Delicious Dairy Free Almond Milk Ice Cream and that same 1-1/4" scoop. Press gently and evenly and they are ready to enjoy!