Vegan Snickerdoodles + Ginger Cookies

Merry Christmas Eve!!!  This time of year is so truly amazing!  I got to spend time with my parents and my grandmother last night, opening gifts, eating wonderful food, and enjoying each other’s company.  My step-dad even cooked up my vegan sloppy joes for us to enjoy for dinner!  They were so so good! 

Before heading out to Bremerton yesterday afternoon, I spent the entire morning in the kitchen baking cookies to take with me!

As you can probably tell from my blog, I’m not exactly the world’s biggest baker.  However, when Christmas comes around, it just seems necessary to have something sugary and delicious in the oven.  Since baking is such a scientific process (yes, I’m serious!), you can’t just throw ingredients together and call it good, like you can with most dishes.  For some professional help, I turned to my friends in the Better Homes and Gardens Cook Book. 

I have been making cookies out of their cook book for years, and once even won a blue ribbon in the county fair with my rendition of their snickerdoodles!  Obviously, the recipes straight from the book aren’t vegan, but with a few simple modifications, I veggie-fied the recipes, made them healthier, and still kept them absolutely delicious!

Vegan Snickerdoodles

 Ingredients

  • 1 T ground flax seed
  • 1/2 cup Earth Balance, softened
  • 1 cup sugar
  • 1/4 t baking soda
  • 1/4 t cream of tartar
  • 1/2 t vanilla extract
  • 1.5 cups whole wheat flour (I used Bob’s Red Mill.)
  • 2 T sugar
  • 1 t ground cinnamon

Directions

1.  Prepare your flax egg by combining the ground flax seeds with 3 tablespoons of water in a small bowl.  Set it aside.

2.  Add Earth Balance to your food processor with the dough blade.  Allow to mix for about 30 seconds. 

3.  Add the 1 cup sugar, baking soda, and cream of tartar, and mix until combined.  Scrap down the sides when necessary.

4.  Add the flax egg and vanilla, and mix until combined.

5.  Mix in as much of the flour as possible, stirring in any remaining flour by hand.

6.  If desired, chill the dough in the refrigerator for a bit to firm it up a bit, and make it easier to work with.

7.  Preheat the oven to 375F.  Combine the 2 T sugar and the cinnamon.  Roll the dough into 1.5 inch balls.  Roll each of the balls in the cinnamon-sugar mixture until coated, then place on an ungreased cookie sheet, about 2 inches apart.

8.  Bake for 11-12 minutes, or until edges are golden.  Cool on a wire rack.

 

Vegan Ginger Cookies

 Ingredients

  • 2 T ground flax seed
  • 4.5 cups whole wheat flour (I used Bob’s Red Mill.)
  • 4 t ground ginger
  • 2 t baking soda
  • 1.5 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t salt
  • 1.5 cups shortening
  • 2 cups sugar
  • 1/2 cup blackstrap molasses
  • 3/4 cup sugar

Directions

1.  Preheat oven to 350F.  Combine flax seeds with 6 tablespoons of water in a small bowl to make flax eggs, and set aside.

2.  In a medium mixing bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, and salt.  Set aside.

3.  Add the shortening to a food processor with the dough blade, and mix for about 30 seconds.  Add 2 cups of sugar, and mix until combined, scraping the sides when necessary.

4.  Add flax eggs and molasses, and mix until combined.

5.  Mix in as much of the flour mixture as possible.  Stir in any remaining flour by hand.

6.  Shape the dough into 1-inch balls. Roll the balls in the 3/4 cup of sugar, and place about 1.5 inches apart on an ungreased cookie sheet.  Bake for about 9-10 minutes.  Cool on the cookie sheet for about a minute before transferring to a wire rack.

Flax eggs are such a dream egg replacement!  Once ground flax sits in water for a few minutes, it takes on this crazy gel texture, completely reminiscent of an egg.  Not only that, but it adds omega-3′s and fiber, healthifying your sweet treat!  Combine that with the extra protein and fiber found in whole wheat flour, and you’ve got yourself a much more body-friendly Christmas cookie!  Fiber is an awesome addition to sweets, because it helps keep your blood sugar regulated by releasing the carbohydrates into your system more slowly.  It also helps to fill you up faster, so you’re less likely to indulge on quite so many of these delicious cookies!  No promises, though; my boyfriend had at least three of the snickerdoodles crammed in his mouth before they had even gotten off of the cookie sheet! :)

Have a amazing holiday, full of joy and merriment! 

<3 Lindsay

This entry was posted in Holidays, Recipe, Treats, Uncategorized. Bookmark the permalink.

2 Responses to Vegan Snickerdoodles + Ginger Cookies

  1. Beth Nelson says:

    I had been using flax seeds as a through in with my baking and read that you can use it as an egg on the package and it’s amazing! Even my brother-in-law and John will end up eating it not knowing they ingested fiber. Mahahhaha.

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