We arrive at the gingersnaps. These thick little patties hearken back to the co-op days when books like How It All Vegan were godsends for cook crews at the ends of their wits and shaking at the thought of facing a mass of diners deprived of dessert. It contains some blissfully simple and straightforward recipes, of which this is one. I have tweaked and complicated it a bit to include elements that make me happy. The dried fruit held up well and rounded out the flavor nicely.
*this is a lie
Adapted from How It All Vegan and tested on many a dirty hippie
Yields about 36 cookies
If you want this in its ultimate simplicity, eliminate the apple butter and use 1/2 cup of oil, forget the crystallized ginger, vanilla extract, and dried fruit and go for it. They'll still be good. Adding cinnamon and/or nutmeg would also be good.
2 1/2 cups all-purpose flourPreheat oven to 350.
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups maple syrup
1/4 cups molasses
1/4 cups vegetable oil (I used safflower)
1/2 tsp vanilla extract
1/4 cup apple butter
5 Tbl fresh grated ginger
1/3 cup minced crystallized ginger
1/3 cup dried cranberries
1/3 cup dried sour cherries
turbinado (or any form of coarse sugar) if desired for topping
Whisk together dry ingredients until uniformly mixed, then add wet ingredients.
Toss in dried fruit at the end and mix until just mixed. The dough will be thick and unwieldy.
If you're up for it, attempt to form Tablespoon-sized balls out of the dough and roll them in turbinado crystals. I ended up sprinkling the sugar on top of the dough balls and think it worked quite well.
Arrange on baking sheet and bake for 12-15 minutes. Do not be alarmed by their failing to spread, for they are resilient and will not shift dramatically from their blobular state. They also seem miraculously burn-proof.
Pour some soy milk into a jar, read about kombucha, dumpster diving and DIY ricotta in a quarterly months behind the curve (you know I love you, Edible Brooklyn), and contemplate the Master Cleanse.