After last week's butter cookie coma, I decided to bake something less heavy and with a little more spice.
These crispy, yet chewy spiced ginger cookies definitely fit the bill.
Those calories won't count, I promise. :)
Bonus points - you can impress your vegan friends with this recipe because there is no eggs and no butter.
Mini Spiced Ginger Crisp Cookies (Vegan)
(adapted from Cooksimple.com)
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup almond milk
1 cup brown sugar
2 1/4 cups flour
1 tsp baking soda
Dash of salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
Dash of all-spice
Sugar for sprinkling
Preheat your oven to 350*F.
In a large mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon and all-spice.
In a large, glass measuring glass, combine vegetable oil, molasses, almond milk and sugar. Stir well until the mixture is carmealized.
Combine the wet mixture with the dry ingredients and stir with a wooden spoon. Drop by teaspoon onto a prepared baking sheet. Cookies will spread, so make sure you leave spaces.
Bake for 5-8 minutes. Remove from oven and sprinkle with sugar. Let cool on baking sheet for a few minutes before removing with a spatula. Cool completed on a wired rack before storing in an air-tight container.
Makes over 50 mini cookies.
If you are looking for other spiced holiday cookies, you can also check out these other recipes on my blog (warning - old posts, so the photos are not the best):