Chewy Ginger Cookies (dressed up for Halloween)Posted: October 23, 2008
Adapted from Isa Moskowitz’s Vegan with a Vengeance, these ginger cookies are a delight. I made quite a few differences to make them a bit healthier. Check out the recipe below.
Sparkled Ginger Cookies (adapted from Vegan with a Vengeance)
3 cups whole wheat flour (pastry is best)
1 tsp. baking soda
2.5 tablespoons ground ginger
1 tsp cinnamon
1 tsp fresh ground cloves and allspice
1/4 cup vegetable oil
1/4 cup apple butter
1/4 cup molasses
1/4 cup vanilla soy milk
1/2 cup sugar
1/2 cup brown sugar
1.5 teaspoons vanilla
Preheat oven to 350F. Put sparkling sugar in a small bowl.
Combine the dry ingredients (except the sugar). Mix together the oil, apple butter, molasses, soy milk, sugars and vanilla (I use a stand mixer). Pour the dry mixture into the wet and mix well. The dough should be NOT be super wet. If it is, add more flour until it is doughy.
Place in fridge for an hour or freezer for 15 minutes. Take a large spoonful of dough and roll it between your hands into a ball. Squish the ball into the sparkling sugar so it forms a cookie shape and put on silpat or greased parchment paper. Repeat with remaining dough. BIf the dough becomes too sticky, put the bowl back in the fridge to cook. Bake for about 10-12 minutes and then cool on baking sheet for a few minutes. Place and cooling racks. Admire the sparkles. Dunk in milk or tea. These cookies are extremely chewy!!