Saturday, 21 December 2013

Ginger Cookies

Another micro-post just in time for the holidays to tell you guys how to make the best vegan ginger cookies ever. These are also really easy to make gluten-free (I use my gluten-free flour mix in these all the time), in case you've got the token celiac in the family or group of friends.


These work well with Camino's muscovado.
Ginger Cookies
Makes 3 dozen cookies

2-1/3 cups unbleached all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup whole brown sugar (like Camino's muscovado)
3/4 cup vegetable oil
2 Tablespoons blackstrap molasses (if you have fancy molasses, double the quantity)
1 flax egg
Cane sugar (turbinado) for rolling

In a small bowl, mix together the flour, baking soda, salt and spices. In a mixing bowl, beat together brown sugar and oil with molasses and egg until starting to hold together. Blend in the flour mixture.

If the dough is very soft, refrigerate for an hour.

Preheat the oven to 375°F and line a baking sheet with parchment paper. Put a little sugar in a bowl for rolling the cookies.

Roll the dough into 1-inch balls and roll in sugar, placing 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until they have spread some and feel slightly firm in the center. Do not overbake, as they can burn on the bottom fairly easily. They will set more upon cooling. Let cool 1 minute on the pan before transferring to a wire rack to allow the cookies to cool fully. Will store well in an airtight container for a week or more.

Makes 3 dozen cookies.


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