Vegan Gingersnaps


Make no mistake about it , these vegan gingersnaps taste no different than non vegan ones . They are moist and chewy and deliciously spicy . As I can never leave well alone , I decided to up the ante and added a 1/4 tsp of red chili powder and a quarter cup of candied ginger , just because I love a kick in spice  which added depth of flavor  and texture difference in my baked goods . I was tempted to add some nuts , but decided against that to respect the original recipe . Try these , you will not be dissapointed you did.

Kelly Rudniki

Photograph by Rahul Mahtani

3/4 cup dairy free vegetable shortening

1 cup brown sugar ( use dark , it really adds depth to the flavor )

1/4 cup unsweetened applesauce

1/4 cup molasses

1 tsp good quality vanilla

1 tsp ground cinnamon

1 tbs ground ginger

1/4 sliced candied ginger ( optional )

1/4 tsp chili powder ( optional )

2  1/4 cups all purpose flour

2 tsp baking soda

1/4 tsp salt

1/2 granulated sugar for rolling cookie balls in

Preheat oven to 350*F and line 2 baking sheets with parchment paper , set aside.

In a bowl of a mixer with a paddle attachment , combine shortening , brown sugar , molasses ,applesauce and vanilla until throughly combined.

In a seperate medium bowl , combine the flour , baking soda , salt , ginger , cinnamon , the sliced ginger and chili powder , if using .

Add to shortening mixture and mix until combined .

Use a small cookie scooped to divide 1 inch balls of dough onto prepared sheets . Take each mound of dough and roll it in your hands until it forms a ball , then roll in granulated sugar . Place back on sheet and bake for about 10 minutes until lightly browned . Cool.

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