vegan ginger snaps
photo by dairyfreefoodie on flickr
conglomaration of recipes from veggierevolution and simple vegetarian
Ingredients
Dry:
- 2 1/2 c. organic whole wheat flour or spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Wet:
- 3/4 c. maple syrup, Grade B
- 1/4 c. molasses
- 1/4 c. apple juice
- 1/4 c. canola oil
- 5 Tbsp fresh ginger, grated
Preheat oven to 350 F. In a large bowl, stir together dry ingredients. Add wet ingredients. Stir together gently until “just mixed.” Scoop 2 Tbsp portions onto a cookie sheet and bake for 12-15 minutes. Let the cookies cool for 5 minutes before removing them from the cookie sheet.
super delicious!!
