Friday, December 9, 2011

Fresh Taste Friday ---Recipe #8--- Vegan Gingerbread Cookies

DISCLAIMER:: A cookie is a cookie is a cookie. Please, keep in mind that this is NOT considered health food and if you're on a mission to vegan slenderness these and all vegan goodies should be consumed in moderation. Fortunately, vegan cookies are always 100% cholesterol free.

Good morning and Merry Christmas all,

It's that time of year again! Hot apple cider, hot cocoa, soy nog, and cookie baking! The cookie baking has to be, hands down, my favorite part of the holidays. I love to pop in a classic Christmas movie and bake to my hearts content to share with others, of course. The adage still applies with vegans, a second on the lips forever on the hips.

Anyway, I figured I'd crank out two recipes this morning so that I can have a head start for next week.

This week, it's all about the gingerbread cookie! I never had the pleasure of baking these before I became vegan (again) but I'm pretty sure these will be a holiday staple from now on. Because of how firmly these cookies bake, they're perfect to be decorated and hung on the Christmas tree for an added bit of character. And who wouldn't love an edible Christmas ornament?

The recipe I'm about to share with you, I found in the Lush Christmas newsletter, which apparently was taken from the site (great site!).

Here's what you'll need...

1/2 cup coconut oil (solid)
1/2 cup fancy molasses
1/2 cup white sugar
1 tsp pure vanilla extract
5 tsp freshly grated ginger (including juice)
1 tsp ground cinnamon
A pinch of nutmeg (freshly grated is recommended; I used the regular McCormick's)
3/4 tsp baking soda
2 1/2 cups all purpose flour (I like unbleached but today I used whole wheat all purpose)

What to do:

*I use a Kitchen Aid mixer so as the machine is running I just dump in the ingredients in the order needed.* Cream together the coconut oil and sugar until fluffy. Add molasses and vanilla extract. Add grated ginger and juice to wet ingredients and blend until combined. Add cinnamon, nutmeg, and baking soda, mixing well. Slowly add flour (I did this 1/4 cup at a time) and mix until dough comes together. My dough was a bit crumbly but it didn't seem to make much difference. Shape dough into 2 discs and chill at least 2 hours. I chilled it over night. Preheat oven to 375 and on a floured surface, roll out 1 disc to 1/8 inch thickness and cut into festive shapes. Bake ON PARCHMENT PAPER!!!! Very important. Bake 6-8 minutes depending on your oven. Edges should be firm and the centers should still be soft (when they come out). Allow to cool completely before decorating. This is how mine turned out. I'm about to start decorating them now! Have a great Friday!!!!!

No comments:

Post a Comment