It could be a product of living in a 700 sq ft apartment with a cozy [read: tiny] kitchen, but I barely use the oven all summer long. So as soon as we rolled into October, I got the urge to hop on the fall baking and cooking train. First up: gingersnap cookies! If you’re looking for extra snappy, crispy cookies, then I urge you to look elsewhere. These cookies are oh so perfectly chewy. So less gingerSNAP and more gingerCHEW, but now we’re just splitting hairs. And take my word for it…these cookies pair extremely well with a little bit of coconut milk ice cream.
VEGAN GINGERSNAP COOKIES
Servings: makes 24 cookies
–1/2 cup sugar
–1/3 cup blackstrap molasses
–1/3 cup canola oil
–3 tablespoons nondairy milk (I used soy, but any is fine)
–1/2 teaspoon pure vanilla extract
–1 3/4 cups whole wheat flour
–3 rounded teaspoons ground ginger
–1/2 teaspoon nutmeg
–1/2 teaspoon cinnamon
–1/2 teaspoon baking soda
–1/2 teaspoon salt powdered sugar (optional for decoration)
1.Preheat oven to 350° F. Lightly grease two baking sheets or line them with parchment paper.
2.In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla.
3.In a separate mixing bowl sift together flour, ginger, nutmeg, cinnamon, baking soda, and salt.
4.Fold the dry mixture into the wet to form a firm dough.
5.Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough about 3 inches apart on baking sheets.
.Sprinkle with powdered sugar (optional). Bake for 15 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to complete cooling.