Thursday, June 14, 2012

Blackstrap Gingersnaps

Better than chocolate!--Did I really say that? I didn't think anything was better than chocolate, but I'm afraid I'd reach for one of these before I'd reach for a Dove Dark! Now, that's an endorsement!
                    These are the wet ingredients:
                    3/4 cup sugar
                    1/3 cup blackstrap molasses
                    1/2 cup canola oil
                       3 Tablespoons milk
                      1/2 teaspoon pure vanilla extract 
And the dry ingredients:
1 3/4 Cup flour
3 rounded teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
I used part whole wheat, part white flour. Don't be stingy on the ginger--heap those teaspoons!
I used soy milk, but anything will do.
I sifted the dry ingredients into the wet to form a nice firm dough. You don't have to refrigerate it, but I  put it in the fridge overnight and baked them in the morning.
Form 2 dozen or so little balls and flatten them with your hand slightly. I like using parchment, but if you don't, you may want to slightly grease your cookie sheet.
In your preheated 350 degree oven, bake for 12 minutes. Let them cool a bit, and then enjoy a crunchy on the outside, moist on the inside cookie that you wished you had doubled the recipe for!
These compel you to eat them! Did I eat all five here?--Oh, yah!
Google Isa Chandra Moskowitz for more vegan recipes!


  1. yummmmmmmmmm...........!!!!!!!!!!!

  2. We all love gingersnaps here at my house. I'm looking forward to trying it with blackstrap!

  3. The turned out PERFECTLY! I love how the top is all crackly.