Was loath to take up that much space in comments, but if it's okay with you, okay! :D
**** Hi there! Here is that cookie recipe. It is one I've altered from the Blackstrap Gingersnap recipe that appears in _Vegan Cookies Invade Your Cookie Jar_. It is easy-peasy to make b/c there's no butter to cream or eggs to mess around with. And I talk myself into thinking these cookies are virtuous b/c we use whole-wheat flour to make them (the spice/molasses flavor is so strong, you'd never know). If you don't have nondairy milk, regular milk will work fine.
The other things I'd note about this recipe are this: They may take a bit longer than the book's claim of 12 minutes to bake. We make them smaller than called for (a touch larger than quarter-sized) and do 14 minutes. Also, as is often the case with spice cookies, they taste better the day after they're made (and are a bit crunchier). Enjoy!
3/4 c. sugar 1/3 c. blackstrap molasses 1/2 c. canola oil 3 T. nondairy milk 1/2 t. vanilla extract 1 3/4 c. whole-wheat flour 1 t. ground cardamom 1 t. ground cinnamon 1 t. ground cloves 1 t. ground ginger 1/2 t. ground coriander 1/2 t. baking soda 1/2 t. salt
1. Preheat oven to 350F. Lightly grease two baking sheets or line them with parchment paper.
2. In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla. In a separate bowl, sift together flour, spices, baking soda, and salt. Fold the dry mixture into the wet to form a firm dough.
3. Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets, and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a loosely covered container.
you can take up as much as space as you want in comments! even off topic! it's fine! there's some great conversations that take place in the comments sometime!
thank you!! those sound delish and they're vegan! AWESOME!!!
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timeasmymeasure
no subject
Date: 2010-10-03 03:20 am (UTC)no subject
Date: 2010-10-03 02:43 pm (UTC)no subject
Date: 2010-10-03 02:44 pm (UTC)Molasses-Chai Masala Cookies
Date: 2010-10-03 02:52 pm (UTC)****
Hi there! Here is that cookie recipe. It is one I've altered from the Blackstrap Gingersnap recipe that appears in _Vegan Cookies Invade Your Cookie Jar_. It is easy-peasy to make b/c there's no butter to cream or eggs to mess around with. And I talk myself into thinking these cookies are virtuous b/c we use whole-wheat flour to make them (the spice/molasses flavor is so strong, you'd never know). If you don't have nondairy milk, regular milk will work fine.
The other things I'd note about this recipe are this: They may take a bit longer than the book's claim of 12 minutes to bake. We make them smaller than called for (a touch larger than quarter-sized) and do 14 minutes. Also, as is often the case with spice cookies, they taste better the day after they're made (and are a bit crunchier). Enjoy!
3/4 c. sugar
1/3 c. blackstrap molasses
1/2 c. canola oil
3 T. nondairy milk
1/2 t. vanilla extract
1 3/4 c. whole-wheat flour
1 t. ground cardamom
1 t. ground cinnamon
1 t. ground cloves
1 t. ground ginger
1/2 t. ground coriander
1/2 t. baking soda
1/2 t. salt
1. Preheat oven to 350F. Lightly grease two baking sheets or line them with parchment paper.
2. In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla. In a separate bowl, sift together flour, spices, baking soda, and salt. Fold the dry mixture into the wet to form a firm dough.
3. Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets, and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a loosely covered container.
Re: Molasses-Chai Masala Cookies
Date: 2010-10-03 03:15 pm (UTC)thank you!! those sound delish and they're vegan! AWESOME!!!