Every year when the cool crisp winds of October roll around my husband starts asking, “Where is the pumpkin pie?” To be quite honest, I’m not a huge fan of pumpkin pie myself. I’m more of an apple pie lover. But, nonetheless, I effectuate biweekly {sometimes weekly} pies of his yearning. Always made with heirloom buttercup squash (because, c’mon, it’s so much better than sugar pumpkin) and always (ALWAYS) with a homemade gingersnap crust.
Which brings us a right to the spicy snappy morsels. And I do like them spicy. I always make a double batch so I have enough for crusts and for dunking in my morning or afternoon tea. And they are a cookie I can get behind as a wholesome snack for my kiddo. Loaded with digestion aiding ginger root and made with whole grain, natural sugar and molasses, I don’t feel so guilty giving Iley an extra one when he asks for more.
These snaps are also a nice warming addition to your holiday cookie trays and make a lovely teacher/hostess/coworker gift by themselves. Gosh, I can’t believe November is soon here and with it, Thanksgiving. Stay tuned to the blog in the coming weeks for Thanksgiving recipes, including the aforementioned pumpkin pie and pumpkin ravioli.
Oh snap!…
Vegan Gingersnaps Recipe
Ingredients
- 1 tsp flax meal
- ¼ cup water
- 2 cups white whole wheat flour or whole wheat pastry flour or all-purpose flour
- 1/4 cup granulated sugar or whole cane sugar
- 1/2 cup dark brown sugar light brown sugar
- 2 tsp baking soda
- 1 tbs ground dried ginger
- 1 tsp ground cinnamon
- ½ cup canola or safflower oil
- ¼ cup black strap molasses
- 1 tbs fresh grated ginger
- 1/2 cup turbinado sugar for rolling the cookies or granulated sugar or whole cane sugar
Instructions
- Preheat oven to 350˚F and line 2 sheet pans with parchment paper.
- Whisk together flax meal and water in a small bowl or liquid measuring cup until frothy and set aside.
- In a mixing bowl whisk together flour, sugars, baking soda, dried ginger, and cinnamon.
- Whisk oil, molasses and fresh ginger into the flax meal water mixture.
- Add the wet mixture to the dry mixture and use a rubber spatula to incorporate mixture evenly.
- Scoop out rounded spoonfuls of the dough and roll them into balls with your hands. Roll each cookie in turbinado sugar.
- Bake at 350˚F for 15 minutes for chewy cookies, or up to 20 minutes for crisp snappy cookies.
Notes
- Store cookies in an airtight container for up to 1 week at room temperature.
- Baked cookies can be frozen in freezer bags for longer storage. Freeze them for up to 3 months. Thaw to room temperature or crisp them up in the oven before serving,
- Make the dough balls ahead and freeze them on a sheet pan. Then transfer the frozen dough balls to a freezer bag and freeze for up to 2 months. Let them sit at room temp for 10-15 minutes before rolling in sugar and baking them.
Kaity Farrell
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