I am not a vegetarian, so I seldom post vegan recipes on my page. But when my little granddaughter, who has several food allergies, is coming to visit I try to make a few treats she can enjoy.
I made a couple different kinds of cookies substituting the egg for applesauce and using plant-based baking margarine. The first batch didn’t passed my “website worthy” taste-test. They’re okay, but unless they get rave reviews from the grandkids, you won’t see them here.
The second batch was these ginger cookies and I honestly can’t tell the difference between these and the ginger cookies I usually make. And they are lower in cholesterol making them heart healthier.
Ginger Cookies (vegan)
These vegan cookies taste just as good as my regular ginger cookies that won 1st place at the local fair.
Servings: 48 cookies
Calories: 61kcal
Equipment
- 1 Electric mixer
- measuring cups
- measuring spoons
Ingredients
- ¾ cup Plant-based baking margarine
- 1 cup Granulated sugar
- ¼ cup Plain applesauce
- 4 tbsp Fancy molasses
- 2 cups All-purpose flour
- 2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Ground cloves
- 2 tsp Ground ginger
- ½ tsp Salt
Instructions
- Cream margarine.
- Add sugar, applesauce and fancy molasses.
- Add dry ingredients and mix well.
- Roll into 1-inch balls, then roll in sugar and place on ungreased cookie sheet.
- Press down with a lightly floured fork to half an inch thick.
- Bake at 375° F for 8-10 minutes.
- Remove from oven and let rest on a cookie sheet for a couple minutes before transferring them to a wire rack to cool.
Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 94mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.4mg
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