I wanted to make something a bit different and break from my chocolate chip cookie rut (not a bad rut to be in but still...) so I started searching for something spicy and delicious.
Here's what you'll need for approximately 2 dozen cookies:
1 cup room temperature margarine
1 cup brown sugar
1 egg substitute
1 cup molasses
2 Tbsp apple cider vinegar
5 generous cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tbsp ginger
1 tsp cloves
1 tsp nutmeg
A generous squeeze of fresh orange or lemon
Preheat oven to 300 degrees.
Beat together margarine and sugar until fluffy and creamy. Add egg replacement, molasses and vinegar and then set aside. In a separate bowl, sift together the remaining dry ingredients and then combine well with wet mixture. To make the dough more manageable you can refrigerate for at least two hours or overnight. This will help the mixture become firm but it isn't necessary unless you are rolling out the cookies to cut.
Gently place rounded tablespoons of cookie dough two inches apart on a lined or heavily greased baking sheet and bake for 12-15 minutes or until toothpick pulls clean. Make sure to rotate the pan halfway through the cooking process to ensure even browning.
Let stand for 5 minute before transferring to a wire rack to cool.
These cookies are easy to overcook so make sure to check them often. They're soft and chewy otherwise, and are made even more delicious with a dab of vegan buttercream icing. Or a big glass of hemp milk. Just saying.
Still have a sweet tooth? Gingerbread not your thing? Why not look at this cookie recipe and this one too!
P.S. I based my recipe on this one.