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Ginger Crinkle Cookies (vegan)
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By dh
from the Tasty Cookies department,
Section Recipes
Posted on Wed Oct 22nd, 2003 at 11:01:28 AM EST
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Delicious, crisp on the outside, with moist and chewy center Ginger cookies...
- 1 Cup dry sweetner of choice (Sucanat or granulated fructose work well, but you may wish to use less of the fructose)
- 2/3 Cup Canola oil
- 1 Cup good Applesauce, or Applebutter
- 4 Tablespoons Molasses
- 6 Ounces firm Tofu - mashed
- 2 Teaspoons Ener-G egg replacer - disolve in 4 teaspoons warm water
MIX ALL OF THE ABOVE IN A LARGE MIXING BOWL.
SIFT TOGETHER:
- 2.5 - 3 Cups unbleached white flour (or half and half whole wheat and white)
- 1 Teaspoon Baking soda
- 1 Teaspoon Non-aluminum baking powder
- 1/2 Teaspoon Sea salt
- 1 Teaspoon Ground cinnamon
- 1 Teaspoon Ground Ginger
Mix dry ingredients slowly into wet, stiring by hand just enough to incorporate. If the dough seems very moist, add flour a little at a time till it feels soft but not too sticky.
Roll dough by hand into walnut sized balls, dip the top of each cookie in Sucanat and place on greased baking sheets(I like to use oil in a spray form) about 3 inches apart.
Bake at 350 degrees Farenheit for 8 - 10 minutes till golden brown, but not dark on bottom. Let rest on pan for a few minutes before sliding on to rack for cooling.
APPROXIMATELY 36 - 2 INCH COOKIES
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