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Gingerbread Cookies

What you need: 

1 cup canned pumpkin
1 cup brown sugar
1 cup blackstrap molasses
3/4 cup rice milk
1 tablespoon cider vinegar
1/2 tablespoon salt
1 egg substitute (I forgot to use it though and they were still good)

What you do: 

Stir these ingredients together (much easier than the equivalent butter/ creaming step in the original recipe) until there are no lumps of brown vegan sugar remaining.
Ingredients (use vegan versions):
add to 3 cup flour in a separate bowl and mix well 4 tablespoon baking soda 2 tablespoon cinnamon 2 tablespoon ginger 1/2 tablespoon cloves 1/2 tablespoon allspice 1/2 tablespoon nutmeg
add flour mixture to wet ingredients and stir until mixed, then add 2 more cups of flour and keep stirring, just until flour is absorbed. Flour lumps are not desirable, but you don't want to over-stir either.
Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut cookies as desired. Bake at 350 until firm (touch a cookie with your finger, if you can make a print, its not done) but do not brown or overcook.
These are great warm, but the cool ones that I'm munching right now are good too. And of course 2 of them make a great outside to a non-fat-non-dairy frozen dessert cookie sandwich.

Preparation Time: 
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I see, hehe thanks.  :D


What a great recipe!!!  I didn't have any brown sugar, so I used regular sugar instead (turned out fine).  It wasn't solid enough to roll out (maybe more flour next time), but I just grabbed my cookie scoop.  It made wonderful, light, chewy cookies.

I omitted the egg replacer (not necessary/too expensive), and added 2 TBSP ground flaxseed.

I am keeping this on hand for Christmas.  I've been looking for a good veg*n cookie recipe for ages!!!


Yes, dank is meant to be a good thing. Here is a link to explain in detail: :-)


Is dank a good thing?

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