Vegan Gingerbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
*Margarine, soft, 1 cup Granulated Sugar, 1 cup Molasses, 1 cup Cider Vinegar, 2 tbsp *Flour, white, 5 cup Salt, .5 tsp Baking Soda, 1.5 tsp Ginger, ground, 1 tbsp Cinnamon, ground, 1.25 tsp Cloves, ground, 1 tsp *EnerG Egg Replacer 1 1/2 tsp = 1 egg
In a large bowl, cream the vegan margarine and the sugar. Mix in the egg replacer, molasses, and vinegar. Set aside.
In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
Chill in the refrigerator for 3 hours or overnight.
Preheat the oven to 375°F. Lightly grease a cookie sheet.
Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
If you can let them cool...you can enjoy a taste of Christmas
Makes: 36 cookies (3 dozen)
Number of Servings: 36
Recipe submitted by SparkPeople user OCCGAL7.
In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
Chill in the refrigerator for 3 hours or overnight.
Preheat the oven to 375°F. Lightly grease a cookie sheet.
Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
If you can let them cool...you can enjoy a taste of Christmas
Makes: 36 cookies (3 dozen)
Number of Servings: 36
Recipe submitted by SparkPeople user OCCGAL7.
Nutritional Info Amount Per Serving
- Calories: 157.8
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 157.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.9 g
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