Gingerbread Cookies

.

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

Ingredients (use vegan versions):


  • 1 cup canned pumpkin
  • 1 cup vegan brown sugar
  • 1 cup blackstrap molasses
  • 3/4 cup rice milk
  • 1 tablespoon cider vinegar
  • 1/2 tablespoon salt
  • 1 egg substitute (I forgot to use it though and they were still good)

Directions:



Stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
vegan sugar remaining.

Ingredients (use vegan versions):


  • add to 3 cup flour in a separate bowl and mix well
  • 4 tablespoon baking soda
  • 2 tablespoon cinnamon
  • 2 tablespoon ginger
  • 1/2 tablespoon cloves
  • 1/2 tablespoon allspice
  • 1/2 tablespoon nutmeg

Directions:



add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.


Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.


These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.



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