Vegan Ginger Snaps
I love gingersnaps, I made a double batch of these so I’d have some ready for an apple crisp topping. This recipe resulted in a thick batter and the cookies were bigger and a bit moist after baking for 20 min. Still, very delicious.
Vegan Ginger Snaps
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
5 tablespoon fresh ginger, grated
Preheat oven to 350°F. In a large bowl, stir together the f lour, baking powder, baking soda, and salt. Add the maple syrup, molasses, oil, and ginger. Stir together gently until ‘’just mixed.” Scoop spoon-sized. portions onto a lightly oiled cookie sheet and bake for 12-15 minutes.
Makes 6 large or 12 small cookies.
Source: How it all Vegan!
