I associate a variety of spices with Christmas… cinnamon, nutmeg, and of course, ginger. All of these are smells of Christmas. This dairy-free recipe is a great one. Delicious vegan ginger snaps!
I modified this wonderful recipe which I found on allrecipes.com.
DAIRY-FREE GINGER SNAPS
The Ingredients
2 cups sifted all purpose flour
1 Tbsp (heaping) ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup shortening
1 cup white sugar
Egg replacer (enough for one egg)
1/4 cup organic molasses (trust me… the extra expense of organic molasses makes a huge difference to the taste of your cookies)
1 1/2 Tbsp unsweetened applesauce
1/3 cup cinnamon sugar
The Process
Line cookie sheets with parchment paper.
Preheat the oven to 350 degrees F
Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Stir the mixture well and then sift a second time. ** Sifting is CRITICAL to this recipe… do not skip these steps.**
In a different bowl, beat shortening until creamy. Gradually beat in the sugar, molasses, applesauce and the egg replacer.
Sift 1/3 cup of the flour mixture at a time into the shortening mixture. A soft dough will form.
Roll 1 TBSP of dough into balls and then roll in the cinnamon sugar before placing on prepared cookie sheets. Space the balls of dough approximately 2 inches apart.
Don’t flatten the balls.
Bake in preheated oven for 10 minutes. The top of the cookies will be rounded, light brown, and slightly cracked.
Cool for a few minutes on tray before transferring the cookies onto a wire rack. Once completely cooled store in an airtight container.
Enjoy!
SHARE WITH OTHERS
These sound really delicious! I’m going to try them for Christmas. Michaela doesn’t care much for these, but my husband and Josh love them. Since we have had contamination issues in the past, I don’t make anything in the house that isn’t Gluten free. Thanks for sharing!