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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 55.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.2 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.6 g

View full nutritional breakdown of Easy Gingersnaps (vegan) calories by ingredient
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Easy Gingersnaps (vegan)

Submitted by: XEMPRESS

Introduction

This is a quick and easy gingersnap that can be made vegan if you use soy milk. No eggs or butter. You could make them fancy with a drizzle of powder sugar icing. (would add additional calories) Makes 50 cookies This is a quick and easy gingersnap that can be made vegan if you use soy milk. No eggs or butter. You could make them fancy with a drizzle of powder sugar icing. (would add additional calories) Makes 50 cookies
Number of Servings: 50

Ingredients

    2 cups flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 tablespoons ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 cup canola oil
    1/4 cup molasses
    1/4 cup FF milk or soy milk (calculation is FF milk)
    3/4 cup sugar
    1 teaspoon vanilla

Directions

1-Sift dry ingredient (except sugar) into a bowl and set aside.
2-In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
3-Stir in the pre-sifted dry ingredients and mix until well combined.
4-The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 rounded teaspoon) and flatten out to your liking. Makes 50 cookies
5-The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
6-Bake about 7 minutes at 350 on a greased cookie sheet.

Number of Servings: 50

Recipe submitted by SparkPeople user BRFRIED.






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Member Ratings For This Recipe

  • Yum! I'm making a double batch today, tried them a week ago for a cookie exchange and they came oout great! Thanks for sharing, non-vegans had to admit they were every bit as deeeeee-lish! - 12/22/10

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