Friday, December 3, 2010

Vegan Christmas Baking

Ah, Christmas Baking! I thought I would start off with some Vegan Molasses Ginger Cookies. Why? Well, one of my Women and Gender Studies classes is having a potluck on the last day of class before the holidays so I thought vegan was a rather fitting choice. I used Kathy's recipe from Happy Health Life. They turned out super yummy. I actually prefer them while they are still soft so we will see how I like them once they've hardened properly.
The O.C. Christmukkah Mix is amazing. I'm listening to it right now and it's perfection. I know it's like 6 years old but who cares! Check it out - click Mix 3.
Molasses Ginger Cookies
Adapted From Happy Healthy Life
vegan, makes 20 cookies
Ingredients
2 cups flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
1/4 cup water
1/3 cup molasses
1/4 cup canola oil
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
Directions:
1. Preheat the oven to 375 degrees.
2. Soften the vegan butter spread in the microwave. Set aside.
3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.
4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger and water.
5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.
6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps - roll the dough out thin, cut into thin circle shapes and bake.)
7. Bake at 375 for 9 minutes.
8. Allow the cookies to cook at least 15 minutes before serving. They will harden as they cool as well as overnight.
Ginger on Foodista

5 comments:

  1. These were very good! They could rival the Ginger Molasses Cookies at Starbucks :)

    ReplyDelete
  2. Thanks Poppy! I feel so honoured to be compared to the likes of Starbucks, haha :)

    ReplyDelete
  3. But I don't see the vegan butter in the list of ingredients...is it the canola oil?

    ReplyDelete
    Replies
    1. Hi Dayna,

      Yes it's just oil. Sorry we didn't change the instructions to match the substitutions we made in the ingredients. You could totally use vegan butter instead of the oil though.

      Delete

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