IF YOU’RE EATING COOKIES FOR BREAKFAST, MAKE IT THESE PLANT-BASED GINGER SNAPS

June 23, 2017

In her later years, my mother (who was not vegan) indulged in some less than healthy food choices. She had always had a “sweet tooth” and as she aged she would cater to it more and more. Her day started with packaged cookies and hot chocolate for breakfast followed with a nutrient poor lunch and a similar type of dinner, all followed by more cookies. I often joked with her that she should be studied like a lab rat because we never understood what sustained her; she was a tiny thing and lived to be 83.

In an effort to get some slightly healthier food into her, I often made her cookies and the following recipe was one of her favourites.

Ginger Snaps

Ingredients

2 ½ cups of flour

1 tsp of baking powder

1 tsp of baking soda

1 tsp of egg replacer powder

½ cup of maple syrup

½ cup molasses

½ cup of oil (I use avocado)

2 tsp. of ground ginger

1 tsp of cinnamon

½ tsp of ground cloves

1 T. water

Directions

Preheat oven to 375F. In a large mixing bowl stir together the flour, baking powder, baking soda, ginger, cinnamon, cloves and powdered egg replacer. Add to this mixture the maple syrup, molasses, oil and water until just mixed. Drop by the spoonful onto a parchment paper lined baking sheet and bake for 10 minutes. This will make about 18 small cookies and the recipe can be doubled.

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Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!