onedayatatime
Cathlete
Hi--
Here's a recipe I modified from a vegan cookbook for a holiday ginger cookie that is pretty healthy...Happy Holidays to all! Thanks to everyone for all the info, help and suggestions. (Recipe is adapted from "Vegan with a Vegeance" by Isa Chandra Moskowitz.)
-
Barb
1 C all purpose flour
1 C whole Wheat pastry flour
2 ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1 t baking soda
1/4 t salt
***
1/4 C molasses
1/4 C soy milk
1 t vanilla extract
3/4 C sugar (or you can use 1 C sugar)
1/2 C oil or the following substitutions for this amount of oil to reduce the fat:
a. 1 egg + 2 t oil + 2 T unsweetened applesauce
b. 1 egg + 2 T applesauce
c. 1/3 C applesauce
d. 1/4 C oil + (1 T flax seeds, ground in blender or 2 T pre-ground flax seeds & add to this 3 T water, whisking well. Allow it to sit for a bit until it's gooey, like an egg and then combine with the oil)
***
optional: turbinado or demerrara sugar or regular sugar for sprinkling
1. Preheat oven to 350 for a softer cookie, 375 for a crispier cookie
2. Lightly grease 2 cookie sheets or use parchment paper to cover two cookie sheets
3. Sift together the flour, baking soda, salt, and spices.
4. In a separate large mixing bowl, mix together the oil (or substitute combos), molasses, soy milk, sugar and vanilla.
5. Pour the dry ingredients into the wet and combine well.
6. Let dough sit in fridge until it stiffens up a bit 30-60"
7. Use a 1-Tablespoon scoop or roll into 1-inch balls. Flatten into a 1 1/2-inch diameter disk, press dookie tops with the sugar topping, if you want or you can sprinkle some on top. Place cookie one inch apart on sheet
8. Bake 10-12 min. at 350 or 8-10 min. at 375. Let cool on cookie sheets for 3-5 min., then transfer to rack.
Recipe makes 35-36 1 Tablespoon size cookies
Nutrition info for one cookie:
cal: 53
Fat (using option A): .5 g
Sat. fat: .1 g
chol: 6 g
sodium: 54 g
carb: 11 g
fiber: .6
protein: .9
potassium: 43 g
Here's a recipe I modified from a vegan cookbook for a holiday ginger cookie that is pretty healthy...Happy Holidays to all! Thanks to everyone for all the info, help and suggestions. (Recipe is adapted from "Vegan with a Vegeance" by Isa Chandra Moskowitz.)
-
Barb1 C all purpose flour
1 C whole Wheat pastry flour
2 ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1 t baking soda
1/4 t salt
***
1/4 C molasses
1/4 C soy milk
1 t vanilla extract
3/4 C sugar (or you can use 1 C sugar)
1/2 C oil or the following substitutions for this amount of oil to reduce the fat:
a. 1 egg + 2 t oil + 2 T unsweetened applesauce
b. 1 egg + 2 T applesauce
c. 1/3 C applesauce
d. 1/4 C oil + (1 T flax seeds, ground in blender or 2 T pre-ground flax seeds & add to this 3 T water, whisking well. Allow it to sit for a bit until it's gooey, like an egg and then combine with the oil)
***
optional: turbinado or demerrara sugar or regular sugar for sprinkling
1. Preheat oven to 350 for a softer cookie, 375 for a crispier cookie
2. Lightly grease 2 cookie sheets or use parchment paper to cover two cookie sheets
3. Sift together the flour, baking soda, salt, and spices.
4. In a separate large mixing bowl, mix together the oil (or substitute combos), molasses, soy milk, sugar and vanilla.
5. Pour the dry ingredients into the wet and combine well.
6. Let dough sit in fridge until it stiffens up a bit 30-60"
7. Use a 1-Tablespoon scoop or roll into 1-inch balls. Flatten into a 1 1/2-inch diameter disk, press dookie tops with the sugar topping, if you want or you can sprinkle some on top. Place cookie one inch apart on sheet
8. Bake 10-12 min. at 350 or 8-10 min. at 375. Let cool on cookie sheets for 3-5 min., then transfer to rack.
Recipe makes 35-36 1 Tablespoon size cookies
Nutrition info for one cookie:
cal: 53
Fat (using option A): .5 g
Sat. fat: .1 g
chol: 6 g
sodium: 54 g
carb: 11 g
fiber: .6
protein: .9
potassium: 43 g
