Iswari (iswari) wrote in vegancooking,

Soft, Chewy Ginger Cookies

I'd attempted to recreate these amazing ginger cookies that I bought at a recent event. I did not quite succeed in replicating them, but what I did concoct turned out pretty well (even if I still hope to snag the recipe for the other ones!). They were soft, chewy and more sweet (but not overly so) than spicy, with a slight Turbinado crunch.

1/2 cup softened Earth Balance
1/2 cup Turbinado sugar
1/4 cup brown sugar
1/4 cup molasses
1/4 cup unsweetened applesauce
1/8 cup water
1 tablespoon ginger syrup (not necessary, if you don't have it)
1 1/2 teaspoons baking soda
1 1/2 teaspoons Ener-G egg replacer
3 teaspoons ground ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 1/2 cups whole wheat flour

Heat oven to 350 degrees.
Line two baking sheets with parchment paper.
Combine wet ingredients and sugars.
Add in dry ingredients.
Form walnut-sized balls of cookie dough (should be about 40).
Place on cookie sheets and flatten to about one centimeter thickness.
Bake 15-20 minutes (depending on how soft or crisp you like them).
Cool 10 minutes on cookie sheets, then transfer to wire racks to cool completely.

I was actually imagining these made a bit flatter and spreading some vanilla vegan ice-cream in between two! =)
Tags: desserts-cookies-ginger
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