Vegan Recipes - Desserts

Vegan Cranberry-Peppermint Ginger Snaps

Submitted by Larry

Ingredients:
Dry:

2-1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon salt

Wet:

1/2 cup safflower or canola oil
1/2 cup brown rice syrup or agave nectar, or a combination
1/2 cup maple syrup
3 Tablespoons grated ginger root, cleaned of large fibrous pieces
2 teaspoons peppermint extract

Topping:

24 dried cranberries, fruit-sweetened

Directions:
Preheat the oven to 350F. Lightly oil one or two cookie sheets.

Mix the dry ingredients thoroughly. Mix the wet ingredients separately. Combine shortly before baking.

Use 1 Tablespoon of batter for each cookie. Place them on the cookie sheet(s), leaving at least an inch of space between them. Push a dried cranberry into the top center of each cookie, burying it about half way.

Bake about 15 minutes for chewy cookies or 20 minutes for crunchy cookies. Watch to be sure the cookies don't burn. When done, the tops will be light tan, the bottoms a medium brown. The tops will feel semi-firm but will still give.

Cool 2 minutes on the cookie sheet, then transfer gently to a rack. Cool completely, 20-30 minutes.

Comments:
Makes about four dozen cookies.

The cranberry, ginger and peppermint flavors are perceived one at a time, making for an interesting taste experience.

The recommended ingredients are particularly healthful, but cost a little more. You can substitute whatever similar ingredients you have available.

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