Every year when the cool crisp winds of October roll around my husband (b̶o̶y̶f̶r̶i̶e̶n̶d̶,̶ ̶l̶i̶f̶e̶ ̶p̶a̶r̶t̶n̶e̶r̶,̶ ̶b̶a̶b̶y̶ ̶d̶a̶d̶d̶y̶,̶ ̶m̶a̶n̶,̶ ̶d̶u̶d̶e̶) 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.
Vegan Gingersnaps & Gingersnap Pie Crust
Yield 24/1 cookies/pie crust
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!...
Ingredients
Gingersnap Cookies
- 2 Cups white whole wheat flour (or whole wheat pastry flour)
- ¾ Cup rapadura (whole cane sugar)
- 2 tsp baking soda
- 1 Tbs ground dried ginger
- 1 tsp ground cinnamon
- 1 tsp flax meal
- ¼ Cup water
- ½ Cup canola or safflower oil
- ¼ Cup black strap molasses
- 1 Tbs fresh grated ginger
- 2 Tbs rapadura for dusting
Gingersnap Pie Crust
- 12 soft baked ginger snaps
- 1/2 cup of nuts-optional (pecans or walnuts work well)
Instructions
For Gingersnap Cookies:
- Preheat oven to 350˚F and line 2 sheet pans with parchment paper.
- In a mixing bowl whisk together flour, rapadura, baking soda, dried ginger, and cinnamon.
- In another bowl whisk together flax meal and water until frothy. Then whisk in oil, molasses and fresh ginger.
- Add wet to dry and use a rubber spatula to incorporate mixture evenly.
- Scoop out rounded spoonfuls of the dough and roll them into balls with your hands. Sprinkle rapadura over the top of each ball.
- Bake at 350˚F for 15 minutes-cookies will still have some chew, or up to 20 minutes for a crisp snappy cookie.
For Gingersnap Pie Crust:
- In a food processor, process nuts into small chunks. Then add cookies, breaking them up in your hands as you add them, and process cookies and nuts together until fine. Mixture should hold together when squeezed in your hands.
- Dump cookie mixture into pie plate and press into bottom and sides with your fingers. It is not necessary to prebake this crust before adding your pumpkin pie filling.
- Enjoy!
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