I riff on this recipe, using yogurt for my egg replacer (hence the not quite vegan-ness, though of course you can use soy yogurt if that's your prerogative ) and adding sundry fillings as desired. Dried cherries do pretty well and I'm sure some chocolate wouldn't hurt things.
1 1/2 cup whole wheat pastry flourPreheat oven to 350.
1/3 cup sugar (I use florida crystals)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
1/3 cup chopped crystallized ginger (or more)
4 Tbl canola oil
4 Tbl blackstrap molasses
1/4 cup unsweetend apple butter (I like Kime's)
1/4 cup yogurt (any kind will do, even non-fat. If you'd like to use another egg replacer just use however much evens out to one egg, i.e. 1 1/2 tsp Ener-G Egg Replacer. I have not tried using a banana in these for fear of imparting an unwelcome banana taste but maybe the ginger would take care of that).
Turbinado sugar for dusting.
Whisk together wet ingredients.
Whisk together dry ingredients.
Mix wet ingredients with dry ingredients.
Line baking sheet with parchment paper. Scoop dough balls roughly 1-2 Tbl in size and roll in sugar to coat. Evenly place on baking sheet.
Bake for about 12 minutes or until the cookies appear set. Remove from oven, let cool on rack.
Makes approximately 24 cookies.