One of my favourite traditions this time of year is to crank the holiday music or put on the goofiest movie and bake up a storm! In other words, be a total goof. For whatever reason, I love to do this when the house is empty or late at night in the glow of candles and twinkle lights. There is just something so nice and relaxing about stepping back, slowing down and enjoying solitary/meditative baking in what is often a hectic time of year.
It’s easy for me to bake too many goodies though, especially when there are only two of us at home to eat them. Over the years I’ve learned to make cookies and treats that either 1) store well (think biscotti and shortbread) or 2) freeze well (like sugar cookies and Nanaimo bars). These little ginger chews are the latter! Having a freezer full of cookies is great for a small household because you can pull out a few treats for guests or have some at the ready for those cosy nights curled up spiked eggnog and Home Alone. After that, what else is there?
1/2 cups plus 2 Tbsp. vegan butter
1/4 cup coconut sugar
1/4 cup cane sugar
1 Tbsp. apple sauce
1 tsp. vanilla extract
1/3 cup molasses
2 1/2 cups light spelt flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. cardamom
1/4 tsp. sea salt
Coarse sugar for rolling (optional)
Cream together the butter, coconut sugar, sugar, and apple sauce.
Stir in the molasses and vanilla
Next add the flour, baking soda, spices, and salt and stir together.
Spoon 15 cookies, each around 1 rounded tbsp. Roll balls of doughs in sugar if desired and press to flatten. Cook for 12 minutes at 350 F or until firm.
Let cool before serving.
Keywords: Ginger, Cookies, Vegan, Holiday