O. My. Gosh.
I've perfected the gingersnap.
This cookie has been my favorite since I was a little girl tugging at mom's apron, begging to lick the beaters. I used her recipe for years, even sold the cookies at a lovely little coffee house in Seattle called the Library Cafe. During my vegan years I messed with the recipe and toyed with other people's vegan gingersnap recipes. The real challenge came when I cut out refined sugar, and ate mostly vegan. I've posted those gingersnap recipes, using ground date sugar, and they are fabulous.
But the following recipe is perfect. The sweeteners are blackstrap molasses and a very small amount of coconut palm sugar. I knew immediately when I nibbled on the cookie dough that I hit the jackpot.
Best Vegan, Molasses-Sweetened Gingersnaps
2 and 1/2 C white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/8 C coconut palm sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 C molasses
1/2 C oil
2 tablespoons water
Mix dry, then add wet and mix just until moistened. Roll into balls and place on parchment paper on cooking sheet (so much easier to clean up!) and then smash down a little with spatula.
375 degrees F for approximately 8 minutes
*Next is to experiment further to make these gluten-free. Brown rice flour? Coconut flour? Suggestions?
Good Reads and Good Eats 1/24
2 days ago