Super Soft Ginger Cookies

GINGER!!! So good and good for you!

I hadn't baked anything in a while, so I was flipping through some cookbooks looking for something good to make. I adapted this recipe from Dreena Burton's Gingery Cookies (Let Them Eat Vegan).

Super Soft Ginger Cookies (Gluten Free):

(makes about 12 cookies)

1 cup Gluten Free oat flour

1/3 cup almond flour/meal

1/4 cup raw cane sugar (+ extra to coat cookies)

1/4 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon 

1 tsp ginger

1/2 tsp baking soda

3/4 tsp baking powder

1 tbsp blackstrap molasses

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup unsweetened applesauce

optional: handful of chocolate chips

Preheat the oven to 350 degrees.

Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and mix. At this point, mix in the chocolate chips, if using. 

Take spoonfuls of the batter and roll into a ball. Roll it in the sugar then place on parchment paper or silicone mat on a baking sheet. Flatten the cookie a bit with your hands. Repeat until all batter is used. Bake for about 11-12 minutes. Remove and let cool. Transfer to cooling rack.

These cookies are VERY soft! You can try baking them a bit longer to see if they will get crispier...or let them dry on the cooling rack longer. 

OPTION: try using less sugar...these were really sweet.

Next up......really easy avocado dressing for your salads!

Don't forget to enter to win a FREE subscription to a magazine of your choice (including VegNews and Vegetarian Times)!! Giveaway ends soon....

Eat smart,

T.

Welcome to Vegan MoFo!!

Welcome to Vegan MoFo 2012!!

I know I haven't been posting since our big move to the Northeast, but I'm hoping this will get me back into the groove.

This month I will probably be posting more about the small snacky things I like to eat that are super easy to throw together, as well as new products I've tried or cool vegetables I got at the local CSA. I may have a few bigger recipes, but mostly small things. Hope that's not a disappointment to most of you...

And since I haven't transferred most of my photos to my PC yet, this is just a short welcome post. Welcome to those of you that have never read my blog before as well as those of you that keep up with me on a relatively regular basis. I'm also on Facebook and Twitter! 

I may have a gluten free zucchini bread recipe to share at some point. I will also share some of the new cookbooks and recipes I've made out of them. Maybe you'll want those cookbooks too!

I promise to keep up with posting this month :)

Eat smart,

T.