It’s hot. It’s sunny. The leaves are still hanging onto the trees, for the most part. But damnit it’s fall (or even winter?) and I won’t let a little summery weather get in the way of the enormous number of autumn-themed recipes I’ve been dying to make!
As some of you may have noticed, I’ve been adding a lot of vegan recipes; I’m working on transitioning from my current 90% vegan habits (I eat vegan when feeding myself, and will have dairy when making food for other people or eating out) to a number closer to 100%. Which will be much easier once I’ve got a good book of vegan recipes at my disposal that I’ve come up with, or at least tested.
So, I’ve been in a bit of a vegan testing frenzy lately! One of my latest creations is vegan gingerbread cookies, which I modified from this recipe. As usual, I also modified it to have much less fat than the original. Despite my nervousness that they might taste too healthy, my picky, non-vegan friends gave rave reviews of both their flavor and texture.
Makes about 2 dozen cookies.
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 to 2 tablespoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup applesauce
- 1/6 cup vegetable oil (or 1.5 Tbs)
- 1/4 cup molasses
- 1/4 cup soymilk
- 3/4 to 1 cup vegan sugar
- 1 teaspoon vanilla
- Mix all dry ingredients but sugar into a bowl and set aside.
- In a large bowl combine the wet ingredients and the sugar, and whisk until blended.
- Stir in the dry ingredients and mix until well combined.
- Warning: the dough will be sticky! Roll into balls (about 1 tablespoon’s worth) and flatten out with a fork or your fingers.
- Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
- Allow to cool for a minute, then transfer to a wire rack to cool.
Enjoy the fall-flavored goodness!