Vegan Recipe of The Day: Sweet Ginger Cookies
Preparation Time: 25 minutes
Today's vegan recipe of the day is just for those of you with a Thursday sweet tooth! These ginger cookies truly taste incredibly sweet. The ginger, cinnamon and white sugar really are the emphasis your taste buds will pick up on, when you pop your first one into your mouth, but the raisins and creaminess brought on by vegan margarine also add to the complexity.
This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.
Ingredients:
1. 2 tbsp. white sugar (alternative: raw agave)
2. 3/4 cup raisins
3. 1/4 tsp. salt
4. 1 tbsp. fresh ginger, chopped
5. 1/2 tsp. nutmeg
6. 1/2 tsp. ground cloves
7. 1 tsp. ground cinnamon
8. 2 tsp. ground ginger
9. 1 1/2 tsp. baking soda
10. 1/3 cup water
11. 2 1/2 cups all-purpose flour (alternative: spelt flour)
12. 1/4 cup molasses
13. 1 cup white sugar (alternative: raw agave)
14. 3/4 cup vegan margarine, softened
Directions:
1. Prepare a large bowl in which you stir your margarine and 1 cup of white sugar into a light, fluffy cream.
2. Mix in your molasses, water and baking soda and stir well.
3. In a separate bowl, sift the spices, salt and flour together. Add the powders slowly into the margarine and sugar mixture.
4. Stir the sifted mixture, as well as your ginger and raisins, into the mixture of your molasses.
5. Shape your dough into small 1-inch by 1-inch-sized balls and roll them around in the leftover 2 tbsp. of sugar to coat them thoroughly. If the dough is too soft to work with, refrigerate for 20 minutes or overnight -- whatever is needed. You may also try adding some flour to it.
6. Place your balls of dough on an un-greased cookie sheet about 2 to 3 inches apart from one another. Flatten them into cookie shapes and bake them for 12 minutes at 350 F (~175 C).
7. Let sit to cool before eating. Goes great with almond or soy milk!
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