VEGAN CHOCOLATE CHIP GINGERSNAP COOKIES
Filled with warming spices and rich chocolate chips, these spicy and sweet Vegan Chocolate Chip Gingersnap Cookies are sure to please!
Provided by Faith VanderMolen
Categories Cookies
Time 22m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and line a baking tray with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients: flour, sugar, ground ginger, baking powder, cinnamon and nutmeg.
- Peel the fresh ginger and grate it into small bowl
- In a small saucepan, melt the coconut oil. Once melted stir in the grated ginger and molasses until combined.
- Pour the oil and molasses into the flour mixture and stir until combined. Add water to the dough if necessary, 1 tablespoon at a time, to get all the flour to incorporate into the dough.
- Fold in the chocolate chips.
- Working quickly, roll pieces of dough into a ball. Place dough balls on your prepared baking sheet. Bake in the oven for 10-12 minutes or until the base looks slightly brown.
Nutrition Facts : Calories 156 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 34 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
VEGAN COOKIE CRUMB CRUST (CHOCOLATE OR GINGERSNAP)
This is a nice pie crust for vegan pies. Easy to put together, with ingredients that are easily accessed. Be careful using *Oreo's--in different factories ingredients can contain diary products.
Provided by Andi Longmeadow Farm
Categories Pie
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven, 350 degrees.
- Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
- Mix crumbs, sugar, vanilla, and margarine.
- If desired, reserve 2 tablespoons of crumb mixture for garnish.
- Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
- Bake 10 minutes. Cool.
- For Vegan option use a Vegan cookie.
Nutrition Facts : Calories 509.1, Fat 45.4, SaturatedFat 32.1, Sodium 532, Carbohydrate 26, Sugar 25.4, Protein 0.5
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST
Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.
Provided by Andi Longmeadow Farm
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven, 350 degrees.
- Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
- Mix crumbs, sugar, vanilla, and butter.
- If desired, reserve 2 tablespoons of crumb mixture for garnish.
- Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
- Bake 10 minutes. Cool.
CRISPY VEGAN GINGERSNAPS
These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.
Provided by Anastasia Pilato
Categories Desserts Cookies Gingersnap Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
- Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
- Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 9.6 g, Fat 9 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 72.9 mg, Sugar 6.3 g
HOLIDAY GINGER SNAP CRUST
This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.
Provided by ProudMomma89
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool completely.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g
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- Cream vegan butter and brown sugar together and then add molasses and vanilla extract and mix in.
- Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
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