|Kale's Deli's Xmas In Your Mouth Vegan Gingersnaps|
Jenn, their very talented baker, whips up rich, decadent desserts loaded with healthful ingredients, many of which are vegan. Try the Death By Chocolate, a non-vegan chocolate confection, or the Life By Chocolate, the vegan version. While chocolate is tempting, I'm a massive sucker for ginger, so as the honorary kitchen slave of the day, I chose to assist her in making her famous Xmas In Your Mouth vegan gingersnaps. Spiked with coconut oil, molasses, enough ginger to knock out a horse, and glazed with sugar, these cookies make the perfect holiday treat.
Next time I'm in Honolulu, you'll know where to find me! Chowing down at Kale's Deli...
Hawaii Kai Shopping Ctr
377 Keahole St.
Honolulu, HI 96825
Kale's Deli's Xmas In Your Mouth Vegan Gingersnaps
Adapted from Vegan with a Vengeance
Baking time: about 17 minutes
1 cup whole wheat pastry flour
1 cup all-purpose white flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup molasses
1/2 cup coconut oil, melted over low heat
1/4 cup almond milk
1 cup organic cane sugar
1 teaspoon vanilla extract
1 cup organic powdered sugar
Preheat oven to 350 degrees.
In a large mixing bowl, sift together all the dry ingredients (flour, salt, baking soda, cinnamon, cloves, ginger) except the sugar. In a separate bowl, whisk together the wet ingredients (coconut oil, molasses, almond milk, vanilla) with the sugar. Then, add the wet ingredients to the dry ingredients and mix well.
Using a slightly rounded scoop or spoon, scoop dough onto a parchment paper lined cookie sheet. Gently flatten.
Bake for 9 minutes, rotate, and then bake for at least 8 minutes more. Do not overcook. For smaller cookies, reduce baking time.
To make the glaze, place the powdered sugar in a bowl and add a very small amounts of water, whisking to incorporate, until the right consistency is achieved. It takes very little water, so be careful when adding.
Once the cookies are done baking, place on a rack to cool. Then, drizzle with the powdered sugar/water glaze. Enjoy!
|Sifting Flour for Gingersnaps|
|Melting Coconut Oil|
|Whisking Wet Ingredients for Gingersnaps|
|Mixing Dry Ingredients for Gingersnaps|
|Gingersnaps -- Ready for the Oven|
|Making Sugar Glaze|
|Freshly Baked Gingersnaps|
|Mediterranean Chicken Wrap|
|Xmas In Your Mouth Vegan Gingersnaps|
what a great post about Kale's! also, you just made me so hungry. love, mayReplyDelete