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!