Ginger Spice Cookies
These are kind of a hybrid of gingersnap and gingerbread cookies. I recently made these for my art group Christmas party and they were a big hit!
2 Cups whole wheat flour (or flour of your choice)
1 Tsp Baking soda
2 Tsp Baking powder
1/4 Tsp Salt
2 1/2 Tsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Cloves
1/2 Tsp Ground Nutmeg
1/2 Tsp All Spice
1 Cup Brown Sugar
1/2 Cup Cooking oil
1 Cup Almond Milk
1/4 Cup Molasses
1 Tsp Vanilla
1/2 Tsp Apple Cider Vinegar
Small bowl of White raw sugar for decoration
Heat oven to 350F.
In a bowl whisk together flour, baking soda, baking powder, salt and spices. Set aside.
In a separate bowl beat oil, molasses, almond milk, sugar, apple cider vinegar and vanilla extract. When well mixed, add dry ingredients in and mix with a large spoon.
Spoon out some dough and roll into a ball with your palms. Roll the ball in a smaller bowl or plate of white raw sugar (if you want!) and space the dough about an inch apart from one another. After all dough is on the cookie sheet, I squashed it down with my fingers, but you can use a spoon, fork or the palm of your hand.
Bake for 15 minutes or until bottoms are slightly browned. Let cool on tray for a few minutes before transferring off onto wire rack to cool completely.
