Monday, February 18, 2013

Vegan Gingerbread Cookies

From here:


  • 1 cup margarine (make sure it's vegan margarine!)
  • 1 cup sugar
  • Ener-G Egg Replacer for 1 egg
  • 1 cup molasses
  • 2 Tbsp apple cider vinegar
  • 5 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbsp ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg


Beat together the vegan margarine and sugar in a large bowl. Add egg replacer, molasses and vinegar and set aside.
In a separate bowl, sift together the remaining ingredients. Combine with margarine mixture and stir until well mixed.
Refrigerate for at least two hours or overnight. This will help the mixture become firm.
Pre-heat oven to 375 degrees. Form mixture into 1/2 inch balls and flatten, or, roll out onto floured surface and cut into shapes using cookie cutters.
Place on cookie sheets and bake for 6-8 minutes until done.
Not sure why two bowls are suggested if the ingredients are going to be combined anyways... I just used one.
This recipe makes big, soft gingerbread cookies, not the thin, brittle gingerbread cookies of yore.  If the latter is desired, it might make sense to bust out a rolling pin and cookie cutter before putting the dough onto the cookie sheets... that also might leave you short of cookie sheet space, however.

Sunday, February 17, 2013

Spiced Vegan Oatmeal Cranberry Cookies



  • 3/4 cup margarine
  • 1/3 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup soy milk
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp ginger powder
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 cups quick cooking or rolled oatmeal
  • 1 cup dried cranberries


Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well.
Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.
Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.
Spices are very mild, might be a good idea to use some more next time.
Makes 2 cookie sheets worth.
Cooking time is a bit longer than 15 minutes; needed to be flipped to cook through and not burn -- maybe they should be spooned smaller next time.