dessert, recipes

Gingersnaps

vegan gingersnaps

Gingersnaps

makes 2-3 dozen

3 tablespoons turbinado sugar
1/2 cup canola oil
1/3 cup molasses
2/3 cup granulated sugar
3 tablespoons soy or almond milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice, cloves, or cardamom
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 350. Lightly grease or line with parchment paper two baking sheets. Spoon turbinado sugar into a shallow bowl and set aside.

Cream together oil, molasses, sugar, nondairy milk, and vanilla. Sift in flour, baking soda, spices, and salt, and mix until flour mixture is incorporated. Dough will be sticky.

Roll into balls the size of large walnuts, and dip one side of the ball into the sugar, then place sugar-side up two inches apart on baking sheets. Bake for 10-12 minutes or until edges start to brown. Cool cookies on baking sheet for 5 minutes before transferring to wire racks to cool completely.

Recipe originally posted to joannavaught.com in October 2012.

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