Vegan Wookie Gingerbread Cookies
Ingredients
- 1/2 cup Earth Balance butter, room temperature
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1/4 cup unsweetened applesauce
- 2 tablespoons minced ginger (from The Ginger People)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
Preparation
Cream butter and brown sugar until fluffy for about 3 minutes and add molasses, applesauce, and minced ginger.
In a separate bowl, mix together the dry ingredients including flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and black pepper.
Mix the dry ingredients into the wet mixture until fully incorporated.
Transfer the dough to a cutting board, mound it together, divide in half, flatten each half into a 1-inch thick disc, wrap or place in a bag, and refrigerate for 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Roll out one half of the dough between two sheets of parchment paper to 1/4 to 1/8 inch thick, cut out cookies, transfer to the baking sheet, and bake for 8-10 minutes.
Allow cookies to cool completely on a wire rack before decorating.
Decorating
Decorate with melted chocolate strips for the bandolier and vegan white chocolate dots.
Notes
This recipe is inspired by Taste of Home's holiday baking issue.
