Friday, October 14, 2005

VEGAN GINGERSNAPS

I'm already pretending it's Christmastime, despite the 80-degree weather outside. These spicy cookies go great with a cup of tea! Iced tea, that is.

1. In a medium-sized bowl, combine:
- 1/2 c. canola oil
- 1/2 c. white or brown sugar
- 1/2 c. molasses
- 1 T. hot water

2. Stir in and mix well:
- 1 3/4 c. flour
- 2 t. ginger
- 2 t. cinnamon
- 1 t. baking soda
- 1/4 t. salt

3. Bake on a greased cookie tray for 10-15 minutes at 350 degrees. Makes about 20 cookies.

- Sara Kate

5 comments:

lidarose said...

I can't wait to try these!! Gingersnaps are about my favorite cookie! Thanks!

Anonymous said...

these are the best- i keep making these and they always turn out super moist and just right for any day or season of the year!
am making the first batch of my summer tomorrow, i'm long overdue!

Anonymous said...

Awesome recipe!

One suggestion, after mixing the wet ingredients and sugar, add the ginger and cinnamon and mix for a few minutes before adding the remaining dry ingredients.

I made them for my yoga class and everyone loved them! Thank you.

Tina said...

These taste just like the ones from Sprouts Farmers Market, but better, of course!

Next time, I need to allow more space between cookies since they expanded.

Dipped these thin crispy beauties in some soy milk and I was in absolute ginger bliss.

lily said...

question: there's one commenter that says "they always turn out super moist" and another commenter states these are "thin crispy beauties". To those who tried this recipe, are these "snaps" or soft cookies.