September 30, 2010

Triple Ginger Gingersnap Cookies

This is a recipe out of the VegNews Food Issue this month.  It's a small cookie with lots of flavor. It's a recipe by Beverly Lynn Bennett, a vegan chef and baker, and author of The complete Idiot's Guide to Vegan Cooking.  I might have to buy it.  The recipe was simple, easy, and tasty. 

Date sugar, ground ginger, cinnamon, safflower oil, egg replacer, molasses, grated fresh ginger, whole wheat pastry flour, baking soda, fresh ground allspice, black pepper, a dash of salt, and some finely chopped crystallized ginger.

I have a pretty tense meeting tomorrow, thought this might sweeten the gang.

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