Gingerbread Cookies

Recipe slightly varied from Chloe Coscarelli
Author & Winner of Food Network’s Cupcake Wars

Blackstrap Molasses is a good source of iron, magnesium, potassium and scores of other nutrients.

2 cups all-pupose flour
3/4 cups sugar (plus extra for rolling)
1/2 cup vegan margarine (or try 1/2 cup ground flax & 1/4 cup applesauce for no fat version)
1/2 cup organic blackstrap molasses
1-2 Tbsp water as needed
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Line 2 baking sheets with parchment. Set oven to 350 degrees. In a medium bowl whisk together flour, baking soda, baking powder and 4 spices. Set aside. Using a stand mixer, beat margarine, sugar and molasses until well combined. Add 1 to 2 Tbsp of water. Slowly beat in flour mixture. Use 1/8 cup measuring cup or pack dough in a ¼ cup, ½ way, then roll into balls. Roll each ball in sugar. Once on the baking sheet, flatten balls out a little bit by using your palm. Bake 15 minutes. Dunk in milk and feel the Holiday Spirit.

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