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!
- 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
- 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