Tuesday, December 6, 2011

OBA Holiday Cookie Swap

I'm participating in two cooking swaps this year! I don't know about you but I'm not sure if there's anything better than lots of cookies. You might call me a cookie monster. 

Last night was the annual OBA Holiday Cookie Swap. I made a vegan version of some cookies that I made in the summer (as you can see - all the pictures are from the summertime). They're like little gingery pieces of love.
(this pictures was lovingly stolen from Alicia - it's like HALF of last night's cookie spread)

Seriously, skip the gingerbread men this year. Go for these guys.

Ginger Cookies
adapted from super natural every day
makes about 48 cookies

  • ½ cup turbinado sugar
  • about 6 oz. vegan chocolate chips
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 ½ tsp ground ginger
  • ½ tsp fine grain sea salt
  • ½ cup earth balance vegan butter
  • ¼ cup blackstrap molasses
  • ½ cup sucanat
  • 2 tbsp grated fresh ginger
  • 1 flax egg
  • 1 cup dates, chopped coarsely

  1. Put the turbinado sugar in a small bowl and set aside
  2. In a large mixing bowl, whisk the flour, baking soda, ginger and salt
  3. Heat the vegan butter in a sauce pan and add the molasses, sucanat and ginger when the butter has just melted. Add the flax egg and stir until all the sugar has melted
  4. Pour the butter/sugar mixture over the flour and mix until just combined
  5. Fold in the dates and the vegan chocolate chips
  6. Chill in the fridge for about half an hour until the dough firms a bit
  7. Preheat the oven to 350 degrees (F) and prepare two cookie sheets
  8. Scoop one tablespoon of dough, tear that tablespoon in half then roll each piece into a nice ball
  9. Roll each ball in the turbinado sugar until it’s completely coated
  10. Place cookies a few inches apart on your prepped cookie sheet
  11. Bake for 7-10 minutes (err on the side of undercooked) until they are puffed up and begin to crack.

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