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Ginger Cookies

Ginger Cookies

This is adapted from Vegan with a Vengeance via Bunnyfoot’s blog.  I borrowed this book once and I could swear I made these before, but I have no record of it.  Anyway, they were pretty good and very popular.  I healthed them up a bit.

Mix in mixer:

  • 1/4 c canola oil
  • 1/4 c Prune Puree
  • 1/4 c molasses
  • 1/4 c soy milk
  • 3/4 c sugar
  • 1 t vanilla

Add and combine:

  • 1 c white flour
  • 1 c whole wheat pastry flour
  • 1/4 t salt
  • 2-1/2 Tablespoons ground ginger
  • 1/2 t cinnamon
  • 1/2 t ground cloves

Mixture will be very sticky, but wet your hands and you should be able to handle it.  Pinch off Tablespoon sized blobs and arrange them on a greased cookie sheet.  Flatten them (I used my wet fingers but it sort of left finger marks).

Bake 10-12 min at 350.

I preferred the cookies I cooked longer, since they were crisper like ginger snaps instead of soft like gingerbread.  Flattening them thinner would probably alter them as well.

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