Tuesday, December 28, 2010
Vegan Chocolate Chip Ginger Cookies
These are a combination of my favorite cookies and boy are they good. They keep well too -- store in a covered tin and they'll keep for a week or more (if they last). They freeze well too.
Chocolate Chip Ginger Cookies
Makes 3 dozen
1/2 cup nonhydrogenated margarine, softened
1/3 cup packed brown sugar
1/4 cup blackstrap molasses
1 tablespoon nondairy milk (rice, almond, soy, etc.)
1 1/2 cups whole wheat pastry or unbleached white flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamon
1 cup nondairy chocolate chips
1/4 cup natural granulated sugar (for rolling)
In a large bowl, beat margarine and brown sugar until light and fluffy. Beat in the molasses and water. In a separate bowl, whisk together the flour, ginger, baking soda, and spices. Add flour mixture to the butter mixture and stir until combined. Fold in chocolate ships. Cover and refrigerate for 2 hours or until you are ready to bake.
When ready to bake, preheat the oven to 350 degrees F. Lightly oil 2 large baking sheets. Shape the dough into 1-inch balls and roll in sugar. Place 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until cookies are firm and tops begin to crack. Cool for 5 minutes before removing to wire racks to cool completely.