This recipe is absolutely delicious. Like a soft, vaguely chocolatey, gingerbread, it's perfect for the holidays. The recipe is completely vegan: dairy free, egg free, and nut free. You can play around a bit with the spice mix according to your own taste.
1 1/2 cups + 1 tbsp Flour (I used all-purp)
1 1/4 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Nutmeg *I don't like Nutmeg, see Adventures in Pumpkin bread, so I just put in a pinch
1 (rounded) tbsp Cocoa Powder
1 cup Vegan Margarine (I used Becel).
1/2 cup Brown Sugar
1/4 cup Molasses *I didn't have molasses so I substituted 1/4 cup + 2 tbsps pure Maple Syrup
1 tsp Baking Soda dissolved in 1 1/2 tsp Boiling Water
1/4 cup sugar mixture set aside (1 part brown sugar, one part cane sugar, 1/2 tsp cinnamon)
- Whisk together dry ingredients: flour, ginger, cinnamon, cloves, nutmeg and cocoa, in a small bowl.
- Beat together margarine and brown sugar (I used a hand mixer). Add the molasses or maple syrup and mix well. Add half of the flour and the baking soda/water mixture and combine well. Then add the rest of the flour.
- Chill cookie dough covered for at least an hour. Preheat oven to 325 degrees.
- Spoon dough into 1 1/2 in balls (I used a melon baller) and roll in sugar mixture
- Bake 13-15 minutes (I baked for 13, checked at 10)
To see the original recipe please click here. I made adjustments based on what I had in the house, like subbing the molasses for maple syrup, and I also added more margarine and a little extra maple syrup because after following all the directions I found my cookie dough to be too dry and mealy and in need of more moist/liquid ingredients to help it get to the right texture.