Thursday, December 13, 2012

Vegan Gingerbread Crunch Cookies from Your Own Mix

These cookies are seriously addictive, and seriously easy. And vegan. What's not to like?

These aren't the sort of cakey Gingerbread Cookies that you can roll out and cut with cookie-cutters to make houses and boys and girls - but rather a soft dough that's perfect for forming crunchy round cookies. And, you can use the dough to make a nice free form Gingerperson - just be careful, the dough spreads, so start thinner than I did. (See picture of full-figured Gingerperson). I suspect that with a little extra mix, you could make them rollable & shapeable, but I didn't test that hypothesis.

Vegan Gingerbread Crunch Cookies
1 Cup Vegan Cookie Mix
3 Tablespoons Light tasting oil (such as Sunflower)
2 Tablespoons Applesauce
2 Tablespoons Molasses (not Blackstrap, but something like Unsulfered)
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves

This Gingerbread Cookie is calling your name!
Form into balls and roll in Granulated Sugar or your favorite sugar (It is my understanding that Beet Sugar is both cheaper than Cane Sugar and Vegan). Place on cookie sheet. Bake in preheated oven at 350 degrees for 17 to 20 minutes (longer for a crunchier cookie, shorter for a softer, chewier cookie). These do spread, so leave some room.

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