Vegan Blackstrap Gingersnap Cookies Invade My Cookie Jar
My dream of making every cookie in Vegan Cookies Invade Your Cookie Jar is still alive and I’m one vegan cookie recipe closer with these Blackstrap Gingersnaps (page 42). The best thing about cookies is most recipes are quick and simple, dirtying only one bowl and some measuring cups, and I can go from, “Hmm.. cookies sound good,” to munching in 30 minutes or less! I love a strong ginger flavor in breads and cookies, so I was really looking forwards to biting into these beauties. I did have to make a few changes to the recipe, leaving my gingersnaps less snappy and more chewy, but they were spicy and delicious none the less.
I’d already begun to mix the ingredients for my Vegan Cookies Invade Your Cookie Jar gingersnaps, when I realized my container of ginger was nearly empty. Whoops! Instead, I replaced the 3 heaping teaspoons of ground ginger with 3 teaspoons of chopped ginger. Since this increased my moisture content, I increased the flour from 1 3/4 cup to slightly over 2 cups. This left me with a dough that was more manageable to handle. As I mentioned, the cookies stayed chewy rather than getting snappy, but I loved the chewiness. It reminded me of the fabulous molasses cookies my grandma used to keep around! And I may have slipped some pumpkin pie spice in there instead of the straight nutmeg for which the recipe called. It’s October! Pumpkin pie spice goes in everything!
Have you made any great cookies lately?