Love a crispy, with a hint of chewiness, gingery-snap that bites back? I know my husband does so when I tried out the Gingersnap recipe from Vegan Cookies Invade Your Cookie Jar, I had my fingers crossed they would turn out.
Oh lovely book….how hard it was to pick just one recipe to try out! So many to choose from! But after seeing the Gingersnap recipe on page 42 I went with them. For one thing I had everything on hand, two we all love ginger cookies and 3 they were an oil based cookie – I am avoiding even “non-hydrogenated” buttery spreads (oh please, it is margarine!) when cooking/baking so I am a bit limited in choices.
The cookies turned out fabulous, although mine did take considerably longer to bake and in the end I got more cookies – I use a disher which keeps the cookies evenly sized. The recipe is a keeper indeed. And the book is a great resource for ideas!
- ¾ cup granulated sugar
- 1/3 cup molasses (used regular, black strap called for)
- ½ cup canola oil
- 3 Tbsp light vanilla soy milk (any non-dairy milk called for)
- ½ tsp pure vanilla extract
- 1¾ all-purpose flour
- 3 rounded teaspoons ground ginger
- ½ tsp freshly ground nutmeg
- ½ tsp baking soda
- ½ tsp kosher salt
Preheat oven to 350° and line 2 baking sheets with parchment paper.
In a large mixing bowl beat together the sugar, molasses, oil, milk and vanilla with a whisk until smooth.
In a medium mixing bowl sift the dry ingredients together.
Fold the dry ingredients into the wet and stir until just combined.
Using a 1 Tablespoon disher measure and drop 12 balls onto each baking sheet. Bake each sheet separately for 12 minutes and check, it may take up to 18 minutes. The cookies will be browning and not appear wet on top. Take out and let sit for 5 minutes and then transfer to a cooling rack. Let one of the baking sheets cool down and prep a third tray with the remaining dough and bake them.
Store the baked cookies in a loosely covered container.
Makes about 27 cookies.