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.
adapted from super natural every day
makes about 48 cookies
ingredients:
directions:
makes about 48 cookies
ingredients:
- 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
directions:
- Put the turbinado sugar in a small bowl and set aside
- In a large mixing bowl, whisk the flour, baking soda, ginger and salt
- 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
- Pour the butter/sugar mixture over the flour and mix until just combined
- Fold in the dates and the vegan chocolate chips
- Chill in the fridge for about half an hour until the dough firms a bit
- Preheat the oven to 350 degrees (F) and prepare two cookie sheets
- Scoop one tablespoon of dough, tear that tablespoon in half then roll each piece into a nice ball
- Roll each ball in the turbinado sugar until it’s completely coated
- Place cookies a few inches apart on your prepped cookie sheet
- Bake for 7-10 minutes (err on the side of undercooked) until they are puffed up and begin to crack.
