Health Food

Vegan Gingersnaps

Ingredients

• 1/3 cup non-hydrogenated margarine, room temperature (such as earth balance)
• 1/4 cup dark brown sugar
• 1/4 cup white sugar
• 2 tablespoons molasses
• 1-1/2 teaspoons Ener-G Egg Replacer (or any substitute equal to 1 egg)
• 2 tablespoons + 2-1/2 teaspoons water, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup whole wheat flour, sifted
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Directions

1. beat the margarine and sugars with either a hand mixer or an electric mixer until light and fluffy. Add molasses, egg replacement, and vanilla until incorporated. In a separate bowl whisk flours, baking soda, salt, cinnamon, ginger, and cloves. Add to butter mixture and beat until combined. Cover and chill batter for about 1-1/2 hours or until firm.
2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
3. Place about 1/4 cup coarse decorative sugar in a bowl. When the dough has chilled sufficiently, roll into 1” balls, then rolls the balls into the sugar to coat. Place on prepared baking sheet about 2” apart. With the bottom of a glass, flatten eat ball slightly. Bake for about 12-15 minutes or until tops are firm and crackly on top (the longer these cookies bake the crispier they become.) Cool on wire rack.

Nutritional Information (makes 2 dozen): 50 calories, 2.5g fat, 0mg cholesterol, 28.5 mg sodium, 6.9g carbs, 0g fiber, 4.56g sugars, 0.304g protein

Picture from thedishondelish.com