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Vegan Gingersnaps Recipe

Post written by VegBlogger. Follow me on Twitter.

A lot of people don't like ginger snaps. Let me get that out there first thing. I knowEaster 071
they are hard and spicy. But that's why I like them! If you by store-bought ginger snaps they always come with a long list of ingredients you don't want (hydrogenated oils, palm oil, etc.). Making vegan ginger snaps at home is really easy!

To make Vegan Gingersnaps you will need:

2.5 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
1 3/4 cups of dark brown sugar, firmly packed
3/4 cup softened vegan margarine
egg replacer for one egg
1/4 cup unsulfered molasses

Preheat the oven to 300 degrees. Then, in a medium bowl mix together all the dry ingredients. In another smaller bowl, combine the wet ingredients. Then add the wet ingredients to they dry and mix it all together. Form the mixture into one-inch balls. Place them on ungreased cookie sheets about 1.5 inches apart. Bake for 24-15 minutes. Remove from the pan immediately to cool on a flat surface or cooling rack. This makes 2.5 dozen cookies. I freeze a batch of them for later (just let them completely cool, then put in a air-tight container, single layer, with a sheet of wax paper in between each layer). Enjoy!

Comments

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Dianne

Mmmmmm, I love ginger snaps.

Jacqueline

Me too!

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