Vegan Gingerbread Crunch Cookies from Your Own Mix

Gingerperson

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.

Vegan Peanut Butter Cookies from your own mix

For these cookies, you use the Vegan Cookie Mix from the pantry.

Peanut Butter Cookies
1 1/2 cups Vegan Cookie Mix
4 Tablespoons Applesauce
1/2 cup Peanut Butter (I use Krema Natural Peanut Butter, but any kind will work)
4 Tablespoons Oil
1/4 teaspoon salt
Mix well, kneading just enough to form a dough.
Form into balls, place on cookie sheet. Cris-cross with a fork (for the traditional pattern) and dust with granulated sugar. Bake, 350 degrees about 20 minutes, till bottoms are browned slightly.

This is being shared on Peanut Butter Dishes

Vegan Chocolate Chip Cookies

Super Simple! Now that you have your own vegan sugar cookie dough, stir in vegan chocolate chips, shape in balls and flatten slightly with your hand. Bake 350 degrees Fahrenheit, for about 20 minutes (till brown around bottom edge). If you like a slightly richer, crispier cookie, reduce Applesauce by 1 Tablespoon and add 1 more Tablespoon of Oil when making the dough.

Vegan Chocolate Chip Cookie Dough
1 cup   Vegan Cookie Mix
2 Tablespoons  applesauce
3 Tablespoons light tasting oil (I used Sunflower Oil)*
Knead just to blend ingredients, Mix in desired amount of Chocolate chips, form in balls & flatten slightly on ungreased sheet



To Bake:
Place on cookie sheet (these don't spread very much, so you don't need a lot of room between them, just a little). Bake, 350 degrees, about 15 to 20 minutes.

To Freeze Dough:
Form in balls, and lay on a lined cookie sheet. Place sheet in freezer. When the balls of dough are frozen, pop them into a zippered plastic bag. Balls of dough may be removed in desired quantity, placed on a cookie sheet, and put straight into your preheated oven.

Just in time for Christmas - Make your Own Vegan Cookie Mix!

A Variety of Vegan Cookies made from one Mix

There is a popular misconception that vegan food is always healthy food. Not so. Here's a fine example : )
In the interest of full disclosure: I have tried to make these LESS UNhealthy than some other cookies. But, there's still enough junk in them that they shouldn't be a dietary staple. They're a Christmas treat that has no eggs, butter or saturated fat. But, they still have sugar & oil & white flour in them (or, if you choose, whole wheat flour - your call).

There are two ways to make the mix 1) as a pantry mix that can be whipped up at a moment's notice OR 2) as a slice-and-bake refrigerator or freezer mix.

Vegan Cookie Mix for the Pantry

A canister of homemade Vegan Cookie Mix

Measure into canister, shake & store
4 1/2 cups Flour (your choice - unbleached flour or whole wheat pastry flour)*
2 cups Sugar (your choice, brown, white or turbinado/raw sugar)**
4 teaspoons Baking Powder
1/2 teaspoon Salt

*Whole Wheat Pastry Flour will give a mild whole-wheaty flavour, as well as brown colour. For a recipe most like the sugar cookies you're used to, use white flour.
**Brown or Turbinado Sugar won't change the flavour much, but will give a brown colour that might not be visually desirable for some decorative cookies. White sugar will give the most traditional look and taste.

Vegan Slice & Bake Sugar Cookie Dough
1 cup   Mix
2 Tablespoons applesauce
3 Tablespoons light tasting oil (I used Sunflower Oil)*
Knead just to blend ingredients, slice & bake on ungreased sheet
.

To Bake:
Place on cookie sheet (these don't spread very much, so you don't need a lot of room between them, just a little). Decorate with colored or white sugar, if desired. Bake, 350 degrees, about 22 minutes. Cool for the best texture.

Use this Master Recipe to make
 Vegan Brownie Snowball Cookes
Vegan Chocolate Chip Cookies
Vegan Gingerbread Crunch Cookies
Vegan Peanut Butter Cookies
Vegan Russian Teacakes ( Vegan Mexican Wedding Cakes )
Vegan Slice and Bake Sugar Cookies
Vegan Thumbprint Cookies



Slice And Bake Dough with Unbleached Flour & White Sugar

Dough made with Whole Wheat Pastry Flour & Brown Sugar



Vegan Sugar Cookies from your own Mix