So much better than those other store-bought ginger cookies that break your teeth when you bite into them!  These are nice and gingery, not too sweet, and with a bit of a molasses ‘bite’ to them.  Yum!

Blackstrap Ginger Cookies

Ingredients:

• ¾ cup sugar
• ⅓ cup blackstrap molasses
• ½ vegetable oil (I used almond oil)
• 2 tbs + 1 tsp (45 mL) non-dairy milk (I used almond milk)
• ½ tsp vanilla extract
• 1¾ cup plain flour (you can also use half regular and half wholemeal if you like)
• 3 rounded tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp bicarb soda
• ½ tsp salt

Method:

• Preheat oven to 180c.  Lightly grease two baking sheets or line them with baking paper.
• In a large bowl, beat together sugar, molasses, oil, non-dairy milk, and vanilla.  In a separate bowl sift together flour, ginger, nutmeg, bicarb soda, and salt.  Fold the dry mixture into the wet to form a firm dough.
• Scoop dough by the tablespoon, moisten hands, and roll into a ball.  Place dough balls about 7 cm apart on baking sheets, and flatten slightly.  Bake for 12 min until edges start to brown.  Let the cookies rest on the baking sheet for 5 min, then transfer to wire racks to complete cooling.  Store in a loosely covered container.

Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero