Ginger Molasses Rye Cookies
By: Carrie Barr
Published: Monday, November 30, 2009 - 10:31pm

Ingredients




1/2 cup vegan butter
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water
1/8 cup of molasses
1 cup spelt flour
2/3 cup white rye flour or plain rye flour
1/4 cup diced crytallized ginger

Preparation

1 Prep your egg replacer and set aside. Line two cookie trays with parchment paper. 2 Cream the vegan butter with sugar, molasses and spices, be sure to blend well. In another bowl, mix the dry ingredients. Add about a cup of the dry ingredients to a food processor and then, add the diced crystallized ginger and pulse several times to the ginger into smaller pieces. 3 Add the dry ingredients to the wet and with a hand beater mix until the dough is somewhat smooth. Put the mixture in the fridge for about an hour. 4 Preheat oven to 350. Remove the dough from fridge and drop by teaspoon full to cookie sheets about an inch apart. Bake for about 13-14 minutes. Be sure not to overbake. 5 Store in a closed container and they will keep for several days.

About


Adapted from www.veganthyme.blogspot.com