My first encounter with ginger cookies came from a visit to my aunt's house where I discovered these spicy treats in the kerosene-lit coolness of her butler's pantry. This pantry was a five-year-old's dream with pies cooling on shelves, cookies nestled in tins and deep bins of flour, sugar, oats and lard for baking all kinds of Amish sweets.
This recipe is vegan-friendly, although everyone in our family loves them. They are easy to make, and can be whipped up in less than 10 minutes. And, for cookie dough lovers, the dough can be eaten raw!
Vegan Ginger Cookies
2 1/4 cup whole wheat flour (I mix it half and half with all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ginger
1/3 cup maple syrup
1/3 cup molasses
1/2 cup oil
1/2 teaspoon sea salt
Beat together. Dough will seem crumbly. Form into balls, roll in raw sugar, place on cookie sheet. If desired, flatten with the bottom of a measuring cup. Bake at 350 for 8 minutes.
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