Saturday, December 24, 2011
Vegan Gingerbread Molasses Cookies
This recipe is one of those lucky experiments that I happened to get right on the first try...which was today! My daughter and I wanted to make up a special Christmas eve meal with something a little different, so we decided on gingerbread as the dessert. Hope you enjoy!
1 1/2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
1/2 cup (packed) brown sugar (I use dark brown sugar for extra molasses flavor)
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 cup plus 2 tablespoons oil (I used non-virgin olive, but coconut or sunflower would work too)
1/4 cup molasses (not blackstrap)
2 tablespoons nondairy milk
Organic sugar or turbinado sugar for topping
1. In a medium bowl, combine all of the dry ingredients until thoroughly combined. You may need to sift them in order to remove the lumps. This is also a good time to preheat your oven to 350 F.
2. Stir the wet ingredients together well and add to the dry mixture. Combine well.
3. Here's the semi-tricky part. Place the dough-like substance on a countertop and knead for a minute or so. It won't knead up like regular dough, but just do your best. It will all turn out well in the end. Next, form into a ball and roll out (using a rolling pin) until it's about 1/4-inch thick. Cut with cookie cutters and place on an ungreased baking sheet. Tip: to get the cookies to the pan without breaking, you may find a spatula helpful.
4. Finally, sprinkle the tops of the cookies with the sugar. Bake for about 10 minutes, or until the bottoms are lightly browned (well, more browned). Remove and let cool.
Makes 2 dozen medium-ish cookies
GF (if using gluten-free flour)/SF/Purple (according to the health guidelines in my books)