Since the first day of school is tomorrow, I'm in charge of the snacks for break. I originally made some chocolate chip cookies, but Scott loves them so much, I decided to let him keep them. Instead, I decided to try some vegan cookies. A lot of my students are vegan nowadays, and even if they're not, a lot of them have food allergies. Vegan recipes leave out a lot of the things that cause people trouble. Hopefully these will go over well!
Notes: I followed this recipe pretty closely, but I spiced the cookies up a little differently. I also baked mine a little longer. If I had to do it over, I would have used regular sugar for rolling, but I only had raw sugar. You don't notice that much of a difference.
If you like gingerbread, you'll like these.
Ingredients:
1 cup unbleached all-purpose flour
1/2 cup packed dark brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup olive oil
2 tablespoons molasses
1/4 cup applesauce
small bowl of granulated sugar for rolling
Directions:
Add the dry ingredients to a large bowl (flour, baking soda, spices, salt, brown sugar). Whisk them together. Make a well in the center. Add all the wet ingredients into the well (molasses, oil, and applesauce). Stir everything together. When it starts to form a solid mass, you may just want to switch to using your hands and gently knead it together. Chill the dough for an hour.
Heat the oven to 350. Pour some granulated sugar in a small bowl. Roll the dough into 1-inch balls and roll the balls in the sugar. Put the balls 2-3 inches apart on a cookie sheet (you'll need two sheets -- the cookies will spread).
Bake the cookies for 10-12 minutes until the sides are set and the tops are little moist. The cookies will be puffy, but they'll flatten out as they cool. Cool them on the baking sheets for 10 minutes. Move to a wire rack to finish cooling. Enjoy!
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