April 29, 2008

Vegan Ginger Snaps

4 Tablespoons coarse sugar (turbinado or demerrera or โ€œsandingโ€ sugar)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 Tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 F. Sift the dry ingredient (except the sugar) into a bowl and set aside.

In a large bowl, combine wet ingredients, including sugar, and whisk or beat on medium until blended. Stir in the dry ingredients and mix until well combined. The dough will be a bit sticky and you may need to dip your hands in water to work with it.

Using a teaspoon, scoop out cookies and flatten out gently with a fork (the thinner the cookie the crisper it will be). Sprinkle the sugar over the top of the cookies and bake about 10 minutes on a greased cookie sheet.