Not sure if I’m going to be kicking myself, BUT I’VE SIGNED UP FOR VEGAN MOFO!!! “What is MOFO”, you ask? Well, I’m sorry to disappoint you, but it’s not an acronym for any foul swear words (you dirty birds). It’s an October-blog-fest where vegan bloggers
bore you to death blog your socks off all month long. Are you ready?!?
So while you are all waiting to be blown away by a month of vegan radness, I have this tasty little tidbit for you.
Extra Snappy and Soft Ginger Cookies
Ingredients: 2 C. whole wheat pastry flour, 1/3 C. unsulphered molasses, 1/3 C. raw sugar, 1 t. baking soda, 4 t. dried ginger, 1 t. grated fresh ginger, 3/4 t. ground cloves, 1 t. ground cinnamon, a smidgen of cayenne pepper, few grinds of black pepper, 1/2 t. sea salt, 1/4 C. coconut oil, 1/2 C. soy milk, 1 T. vanilla, small bowl of vegan powdered sugar for rolling the dough in.
Method: Preheat oven to 350 degrees. Combine dry ingredients in a large bowl
combine wet ingredients in a small bowl (or measuring cup).
Pour wet ingredients into the dry ingredients, mix until combined.
Measure out cookie dough by rounded tablespoons and roll into balls. Roll each ball in the powdered sugar until completely coated. Place cookies onto a baking sheet and flatten each cookie with the bottom of a measuring cup.
Does anyone’s baking sheet look as gnarly as mine does?
Bake for 8-10 minutes. Once cooled store in an airtight container so that the cookies will remain soft.
Prepare yourselves for Monday!