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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These cookies have the same taste, look, and texture of the non-vegan ones. And no chill time. Very fast and easy to put together. Make sure you drain the apple sauce from most of its water content BEFORE measuring. I just put some on a paper towel and patted it. Ingredients:
1 cup flour (145 grams) |
2 tablespoons flour (145 grams) |
1 teaspoon baking soda (5 ml) |
1/2 teaspoon cinnamon (2.5 ml) |
1/2 teaspoon ginger (2.5 ml) |
1/4 teaspoon clove (1.25 ml) |
1/8 teaspoon salt (.6 ml) |
1/2 cup packed brown sugar (99 grams) |
6 tablespoons vegetable oil (90 ml) |
2 tablespoons molasses (30 ml) |
1/2 teaspoon vanilla extract (2.5 ml) |
2 tablespoons unsweetened applesauce |
3 tablespoons sugar, for rolling |
1 tablespoon course sugar |
Directions:
1. Preheat oven to 325 degrees F or 165 degrees Celsius.
2. In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.
3. In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.
4. Add flour mixture to brown sugar mixture and stir until mixed. Using a tablespoon measure, scoop up dough and form nice mounds. Place the mounds about 2 1/2 inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar. When i put my cookies on the baking sheet i pressed them down with my fingers). Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.
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