Monday, February 16, 2009

Sparkled Vegan Ginger Cookies

This is my new most requested recipe. We first tried these when some of the family decided to go vegan for a month in January for political and health reasons. Actually, the first time I made these was for Skip Shea and his crew for his short film reading. I completely overbaked (but didn't burn) them - they looked great, but were hard as rocks. Everyone lied and said that they were great (thanks for that!) I've adapted this recipe from the dazzling Vegan with a Vengeance by the fabulous Isa Chandra Moskowitz. Make sure that you make lots to share!

Sparkled Ginger Cookies
makes 2 dozen cookies
4 Tablespoons turbinado or demerrara sugar (regular sugar will work, but they won't be as sparkly or good
1 Cup all-purpose flour
1 Cup whole wheat flour
1 Teaspoon baking soda
2 1/2 Teaspoons ground ginger
1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground cloves
1/2 Cup canola oil
1/2 Cup applesauce
1/4 Cup molasses
1/4 Cup soy milk
1 Cup sugar
1 Teaspoon vanilla extract

Preheat oven to 350. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.

Sift together the flour, baking soda, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, applesauce and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch flat balls, flatten into a 1 1/2 inch diameter disc, press the cookie tops into the turbinado sugar and place one inch apart sugar side up on a prepared cookie sheet. Bake 10 to 12 minutes, let cool on cookie sheets for 3 to 5 minutes, transfer to cooling rack.