Easy Gingersnaps (vegan)
 Recipe){kind=link}
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
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 cookiesNumber 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.
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.
Member Ratings For This Recipe
-
CARISSA81
