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Thursday, May 31, 2012

Thursday Recipe - Hansen's Vegan Gingersnaps

Voss Foster lives in the middle of the Eastern Washington desert. When pulled away from his keyboard, he can be found reading, cooking, singing, practicing photography, and bellydancing, though normally not all at the same time. More information can be found at

He joins us today as a guest chef:

Hansen's Vegan Gingersnaps

I was reading a great book (Equilibrium by Katey Hawthorne) and, in talking with the author (she's a very personable, lovely woman), the subject of one of the character's (Hansen's) favorite cookies, vegan gingersnaps came up. So I set about making them, and came up with the best gingersnaps ever.

1/2 cup applesauce (one single serving container is perfect)
1 cup sugar
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Sugar for rolling

Preheat oven to 350 degrees Fahrenheit.
Combine Applesauce, sugar, and molasses in mixing bowl. With wooden spoon (this dough will absolutely fry an electric mixer. It's too thick), mix in all dry ingredients (except the extra sugar for rolling).
Roll into 1 inch balls and roll in sugar. Flatten slightly and place 1 1/2 inches apart on lined or greased baking sheet (at this point, you can drip a few drops of water on each cookie to make the surface crackle, if you like). Bake for 11 minutes (They never crisp up. Ever. Really, never.). Cool on wire racks and store in airtight container.

That's it. I dare you to not like these cookies.

Happy munching,