I wasn’t planning to do a lot of desserts for Vegan Friday, but I was out of eggs and craving gingersnaps one night after Christmas, so I found a couple of vegan recipes online and riffed on ’em a little bit. They turned out very well, and since there’s no egg in them, you can eat the all the raw cookie dough you want, with total impunity.
Ingredients:
2 c. flour
1 tsp. baking soda
Pinch of salt
3 tbsp. ground ginger
1 tsp. cinnamon
Pinch of white pepper
3/4 c. brown sugar
1/2 c. cooking oil
1/4 c. molasses
1/4 c. soymilk
1 tsp. vanilla
Plain white sugar (about 1/3 c., give or take)
Preheat oven to 350. Mix all dry ingredients except sugar. Mix in wet ingredients. Knead lightly to make sure everything is mixed well. Form dough into small balls, roll them in sugar, and place on greased cookie sheets. Flatten balls with a fork and bake 9 to 12 minutes, depending on whether you prefer your cookies chewy or crispy. Makes about 50 small cookies.
Weirdly, these gingersnaps tasted kind of bland when they first came out of the oven, but the day after I made them, they were amazing.
Emily
Red Fork Hippie 