Peeps, as my 2016 Veg Fest Bonanza rapidly approaches, I'm happy to announce that I'll be selling darling gift bags filled with my famed Gingersnatch Cookies at both Fargo-Moorhead VegFest on October 15 and at Twin Cities Veg Fest on October 29 and 30.
These morsels of delight have gotten rave reviews through the years. Now with this recipe, you can whip together a batch of Gingersnatch for yourself and for your many lovers whenever the craving hits. Enjoy!
Yields 24 cookies
Ah, here it is, what you’ve all been waiting for: a recipe with Ginger as the main event! Sink your teeth into my soft and chewy gingersnatch. I’m talking about cookies, you fiend! These gingery oatmeal cookies sparkle with a light sugar coating. They’ll lead you head first into my personal Kingdom of Sweets, where you’ll find me perched on my throne as the reigning queen of sugar and spice and everything nice . . . and everything naughty.
1½ cups whole wheat pastry flour
¾ cups rolled oats
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 teaspoons Ener-G Egg Replacer
2 tablespoons warm water
1 cup granulated sugar
½ cup vegan buttery spread
¼ cup blackstrap molasses
1 teaspoon vanilla extract
All hands on deck. Serious gingersnatch action (also known as “gingersnaction”) is about to transpire. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or line it with parchment paper.
Mix the flour, oats, baking soda, ginger, baking powder, cinnamon, cloves, and salt in a medium bowl.
Combine the egg replacer with the water in a food processor and process until frothy, about 3 minutes. How are you doing with the gingersnaction so far?
Put ¾ cup of the sugar and the vegan buttery spread in a large bowl and mix using an electric mixer. Add the molasses, vanilla extract, and egg replacer. Stir the dry mixture into the wet mixture using a wooden spoon to form a dough.
Roll the dough into 24 balls, each about 1 inch in diameter. Roll each ball in the remaining ¼ cup of the sugar to create a thin coating and put on the prepared baking sheet.
Bake for 12 minutes. Let rest on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
Gingersnatch Cookies will stay fresh in a tightly sealed container at room temperature for 1 week or in the refrigerator for 2 weeks.
Congratulations! You’ve had your first experience with gingersnaction. How was it for you? You know what they say: “Once you go gingersnatch, you never go back.”
Per cookie: 107 calories, 1 g protein, 4 g fat (1 g sat), 17 g carbohydrates, 118 mg sodium, 34 mg calcium, 1 g fiber