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Gingersnaps… Vegan!

December 15, 2013

Vegan Country… it’s a brave new world for me. But, inspired by the likes of Yuval, Noa, Daniel, Dorit and Uri, all vegan or transitioning-to-vegan Israeli cousins, I’m motivated to look into this hitherto (nice word, hitherto, I don’t believe I’ve used it yet on this blog. But watch out, once I’ve dipped my toe, I may return for another… hitherto) uncharted world. Making my way through uncharted  territory isn’t anything new for me.

My friend Sue tells me I do that a lot. Well, someone’s got to, Sue. It might as well be me. territories Then Frank tells me about his good friend who’s now a vegan. Frank is a physician who is very near and dear to me. Years ago, when I asked him if he cooks, he replied, “No, I eat.” All that’s changed now that he’s retired. He’s a new man. He cooks. He bakes. He gets excited about tagines.

So Frank calls me up and asks for some vegan dessert ideas. He’s already done fresh fruit and is wondering what to do next to entertain his vegan friends. Step right this way, Frank…

You may need to do a little sleuthing. If you’ve got a Whole Foods close by (or something equivalent), it won’t be hard. We’re not using margarine that’s completely synthetic and contains ingredients created in laboratories. Earth Balance makes “baking sticks” that’s made with healthy oils. How they create these sticks from liquid oil may be a little too much information for us. Let’s move along. a good product

Now there’s the small matter of the egg.

These cookies do not rely on the animal kingdom whatsoever to be created.

flax seed meal plus waterTake 1 part flax seed meal to 3 parts water

making pasteMake paste, I mean, make a binding agent.

Now you’ve got a workable substitute for an egg.

Other options I’m learning about: the use of arrowroot or cornstarch as a binding agent. There are other egg substitutes out there, which we’ll look into in future posts.

It’s all recognizable from here.

dry ingredientsDry ingredients

cinnamon, ginger, whole nutmegLovely warm spices

cookie doughGood-looking dough.

But no egg.

Nothing happened to the egg.

We just didn’t use one.

demerara sugarDemerara sugar, a raw sugar for a quick coat. Turbinado sugar works well too.

a quick roll in the sugarA quick roll in the sugar.

orderly rowsCookies, behaving.

spread out cookiesCookie #1: Hey Man, I need my space.

Cookie#2: Be Cool, Dude.

cookies need roomMake Room for Cookies

I found this terrific recipe on Sarah Louise’s blog , The Cozy Vegan.  Check it out to see what a very enthusiastic young woman in Calgary is up to.

I think I’ll have a nice cup of tea…

Tea & Gingersnaps… with a gingersnap or three

GINGERSNAPS courtesy of The Cozy Vegan

2 c. unbleached flour
3/4 c. superfine sugar
1 T. ground ginger
1 1/2 t. cinnamon
1/2 t. freshly grated nutmeg or 1 t. ground nutmeg
1 1/2 t. baking soda
pinch of salt
¾ c. vegan margarine
¼ c. molasses (or pure maple syrup)
1 T. flax seed meal (AKA ground flax)
3  T. water
Optional: Additional tablespoon or two of Turbinado or Demerara sugar for tops of cookies


Preheat oven to 350°F.  Line two cookie sheets with parchment paper.

In a food processor (I used my mini-processor, we’re only talking a few spoons, heck, you can do it with a little elbow grease- but no lumps, please), combine flax seed meal and water and pulse until blended well. Let the mixture rest for about 10 minutes to really come together.

Sift dry ingredients together in medium mixing bowl.

In a large mixing bowl, or in a stand mixer, cream together vegan margarine, molasses, sugar, and flax seed mixture.

Make a well and slowly combine dry ingredients, mixing thoroughly.

Taking a tablespoon or so of dough at a time, roll dough into small balls. If you’d like, roll these balls into the extra sugar for shining gingersnaps.

Space balls (Ha! Remember Spaceballs?) of dough out on cookie sheets, a dozen on each. Bake for 10-12 minutes. By this time, they should have rounded and spread out, and the tops will have cracked nicely.

Allow to cool, share and enjoy!! Makes 24 cookies. Vegan GingerSnaps

P.S. I brought these lovely cookies to the Food Bloggers LA Cookie Party where they were warmly greeted…

Gingersnap Cookies with Bark & Minis… by many other cookies

Cookie Bounty  from FBLAMy oh my oh my…

And if you want some of these lovelies to grace your table, I’ve got the lovely links for you right here.  Step right up…

FBLA 2013 Cookie Exchange Recipes

Non-Cookie Items

And Happy December, everyone!

  1. I loved these cookies! I am not vegan and thought they were perfect in everyway.

    • and I’m not vegan either-but I am vegan-friendly! Plus it’s a cool challenge to learn other ways of making baked goods that turn out delicious…

  2. hsimpsongrossman permalink

    I love gingersnap cookies! and being vegan makes them parev! hallelujah! Our kosher forum will be having its semi annual (fleishig) meeting in January, these just made their way into the list of possible candidates for me to bring along!

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