|Topic Review (Newest First)|
|11-13-2016 06:24 AM|
|silva||My favorite egg sub for chewy cookies has become chickpea flour (besan). Two tablespoons besan sifted and wisked into two tablespoons water per egg. I used that for chocolate chips and they were my best. No taste after they bake but the raw dough is terrible!|
|11-13-2016 06:20 AM|
I love ginger everything! I have a recipe I've worked with from Isa's 'Vegan cookies invade your cookie jar" (or something like that!) that are more like 'snaps' or chewy depending on bake times
I'll have to try these! I wonder if I kept any of my cookie cutters! I hope I have a few of my favorites but no idea where
and cookies never have to be vegan unless offered to vegans. a good cookie is a good cookie!
I've had awful cookies labed vegan so I'm kinda sensitive to that!
|11-12-2016 06:13 PM|
The Best Vegan Gingerbread Man Cookies!
As a new vegan I was looking around for tradional holiday recipes and after awhile of looking I found the best recipe ever for gingerbread man cookies! I just made these today and my none vegan family pretty much ate them all!
Gingerbread Cut-Out Cookies
Makes about 16 cookies (depending on the size of your cutters)
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
1 cup Icing Sugar (powered sugar)
a few splashes of Soy Milk
a splash of Vanilla Extract
Mix in a bowel until desired consistency and put in an icing bag and decorate cookies! (icing should dry pretty fast)
Honestly these taste so good you can't even tell that they're vegan! Actually my brother who hates everything vegan loves them and said they're better than store bought cookies! YAY
I DO NOT OWN THIS RECIPE I FOUND IT ONLINE BUT CAN'T FIND THE LINK!