Vegan Ginger Cookie Recipe

1/2 c vegetable oil
1 c packed dark brown sugar
¼ c molasses
1 egg substitute = 1 T ground flax seed + 3 T H20
2-1/4 c unbleached flour (mix unbleached, soy, spelt, buckwheat, etc)
2 t ground ginger, or 1 tsp ground ginger and 1 tsp cinnamon
2 t baking soda
½ t salt
1-1/2 T finely chopped fresh ginger root
½ c finely chopped crystallized ginger (optional)

  1. Cream oil and brown sugar in a large mixer bowl.  Beat in molasses and then egg substitute.
  2. Sift flour, ground, ginger, baking soda, and salt together.  Stir into oil mixture with wooden spoon until blended.  Add fresh and crystallized gingers and stir till well mixed.
  3. Refrigerate dough covered at least 2 hours or overnight (or use right away!)
  4. Preheat oven to 350°F.  Grease cookie sheets.
  5. Shape dough into 1-inch balls and place about 2 inches apart on cookie sheets.  Bake until browned, 10 minutes.
  6. Remove to wire racks to cool completely.

3 ½ to 4 dozen cookies

This entry was published on September 29, 2012 at 4:00 am and is filed under Desserts. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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