Easy Gingersnaps (vegan)
- 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
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.
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.
Nutritional Info 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
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