Vegan Cookies

[Guest guest]

Here's a couple recipes I use quite often, for all occasions....my grown kids

LOVE them!

 

Ginger Snaps

 

Ingredients:

 

1/4 C Apple Butter (or other fat substitute)

1/2 C molasses

1 1/2 C Whole wheat pastry flour

1 t baking powder

1/2 t ginger powder

1/2 t cinnamon

1/4 t ground cloves

 

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

 

Form 2 dozen 1 " round balls and place on a lightly sprayed cookie sheet.

Moisten the bottom of a drink glass (I use a sponge) and flatten each

ball.

 

Bake for 12 to 15 minutes @ 375 degrees.

 

Peanutbutter Cookies

a.. 1 1/2 cups finely ground oats or oat flour

b.. 1 cup unbleached all-purpose flour

 

c.. 1/2 teaspoon aluminum-free baking powder

 

d.. 1/2 teaspoon baking soda

 

e.. 1 cup natural unsalted peanut butter

 

f.. 2 tablespoons water

 

g.. 1/2 cup maple syrup

 

h.. 1 teaspoon vanilla extract

 

i.. 1 cup granulated cane juice (Sucanat)

 

j.. 2/3 cup Spectrum Spread or other nonhydrogenated margarine

Preheat oven to 350°. In small bowl, stir together ground oats, flour, baking

powder, baking soda, and salt; set aside.

 

Use electric mixer to beat peanut butter and water together in large bowl until

smooth. Add maple syrup and vanilla and beat until well blended. Add granulated

cane juice and Spectrum and beat until incorporated.

 

Add dry ingredients and beat on low speed just until completely blended.

 

Drop dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking

sheets lined with parchment. Press a crisscross pattern onto the tops of cookies

with the tines of a dinner fork.

 

Bake until tops are lightly browned but cookies are still slightly soft, 10 to

12 minutes. Cool on racks. Cookies can be stored in an airtight container for

several days.