Ginger Cookies

Good evening!

For lunch, I finally ate frozen veggies with peanut butter sauce on rice noodles.

It was good but not that good. I haven’t been able to make a great peanut butter sauce yet. Anyone has a good recipe to share?

I went to get an academic proof and waited for 30 minutes in line and then for my student public transportation card and waited an other hour! What a great way to loose an afternoon. I was supposed to go to work to give them y uniform (I won’t be working during school) but I’ll have to do it tomorrow.

I was really tired and, after my not-so-good lunch, I wasn’t feeling like cooking. So I had vegetarian junk:

Veggie Patch broccoli bites and spicy sweet potato fries.
I found these frozen sweet potato fries at a grocery store a couple of weeks ago and really wanted to try them. I love spicy fries and these were quite good!

They are crisp and the spices really suit the sweet potato.
I’ve always preferred spicy over plain fries. I was really happy when I found spicy sweet potato fries and wasn’t disappointed.

Diran came to see me at 7 pm and we just talked in bed. When he left, I read Angela’s post, Salt-Kissed Chunky Peanut Butter Vegan Chocolate Chip Cookies, and I suddenly got the urge to make a dessert ;).

I thought about the ginger cookies on Bodyrock.tv that I made quite a while ago and decided to make them: they are tasty and really easy to make. The first time, I followed the recipe to the letter but this time I made it vegan and added vanilla extract as well as more ginger since I didn’t really taste it the first time.

Adaptation of Ginger Cookies on BodyRock.tv 

Print recipe

Ingredients:

• 3/4 cup whole wheat flour
• 1/2 cup oats
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 pinch baking soda
• 1 pinch fine grain sea salt
• 1/4 cup Earth Balance buttery spread (I use whipped) or non-hydrogenated margarine
• 1/2 cup unrefined cane sugar + 2-3 tbsp to sprinkle on top
• 1 flax egg: whisk together 1 tbsp flax seeds, grounded, with 3 tbsp water until gelatinous
• 2 tsp molasses
• 1/4 tsp pure vanilla extract

Directions: Preheat oven to 375°F and line a cookie sheet with parchment paper. In a bowl, mix all dry ingredients except for the sugar. In a second bowl, stir the butter with 1/2 cup sugar until fully incorporated. Add the flax egg and stir well, then add molasses and vanilla and stir again. Add the dry ingredients and mix until incorporated. Wet your hands, form balls of dough, put them on the cookie sheet and flatten the tops. Sprinkle with more sugar and cook for 20-25 min, until golden brown.

This time they were absolutely delicious! It was the perfect amount of ginger.
I made mine quite big and got 7 cookies. You can make them smaller, just watch them after 15 minutes!

Wow! Already 11 pm… I have to go to bed soon!
Good night,