Friday, November 27, 2015
Vegan Ginger Cookies
4 tablespoons coarse sugar (for topping)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground Cloves (I left out)
1/2 cup canola oil
1/4 cup molasses
1/4 cup soymilk (I used almond milk)
1 cup sugar (I used a bit less)
1 teaspoon vanilla
In a large bowl, combine wet ingredients, including sugar and whisk or beat on medium until blended.
Stir in the pre-sifted dry ingredients and mix until well combined.
The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking
The thinner the cookie the crisper it will be – a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.