"Think what a better world it would be if we all, the whole world, had cookies and milk every afternoon about three o'clock and then lay down on our blankets for a nap."
--Barbara Jordan
Schools are
closed for the winter holiday and children are home with their families making
cookies for Santa. Here is a favorite
recipe filled with healthy spices like ginger and cinnamon.
Growing
Healthy Kids: Our Recipe Collection
Vegan
Gingersnaps
Ingredients:
- 1 cup vegan butter, softened to room temperature
- 1-1/2 cups packed brown sugar
- ½ cup molasses
- 1 tablespoon vanilla
- 3-1/4 cups flour (I like to use 1/2 flour and 1/2 whole wheat flour)
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 cup sugar, for rolling
Directions:
Preheat oven to 350
degrees. Line 2 large baking sheets with
parchment paper.
In a large bowl with a hand
mixer, beat softened vegan butter and brown sugar together until creamy. Add molasses and vanilla and beat until
smooth.
Add half of flour, baking soda,
salt, and spices. Mix on low until combined.
Add remaining flour.
Fill small bowl with the sugar.
Scoop 2 tablespoons of dough
for large cookies (or 1 tablespoon for small cookies), roll into a ball, then
roll each ball in the sugar until coated.
Place balls on baking sheets.
Bake for 11-12 minutes (14-15 minutes for crispier cookies) until they begin to
crack on top.
Let cool for 15 minutes.
With love,
Nancy
Heinrich, MPH
Founder and
Wellness Architect
Growing
Healthy Kids, Inc.
