Vegan Soft Ginger Snaps
These Vegan Soft Ginger Snaps are so easy to make, soft as cake and so packed full of that molasses/ginger flavor.
Equipment
- 1 Free-standing mixer
Ingredients
- 2 Cups All purpose White Flour
- 2 tsp Baking Soda
- 1/2 tsp Ground Ginger
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 2 Tbsp Vegan Margarine
- 2 Tbsp Oil Olive or avocado oil.
- 1/2 Cup Brown Sugar
- 1/3 Cup Molasses
- 1/2 Block Soft Tofu 7 oz
Instructions
- Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
- Preheat the oven to 350°F.
- Prepare 2 baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, ginger, cinnamon, and salt into a medium bowl and set aside.
- In a large mixing bowl combine the margarine, sugar, molasses, and the tofu and beat until well blended.
- Slowly add the flour mixture to the large mixing bowl until all the flour is well combined.
- Scoop a large spoonful of dough onto the baking sheets.
- Place both baking sheets into the oven and bake for 10 minutes, then rotate the baking sheets and continue to bake for another 10 minutes.
- The cookies will have a slight light brown color to them, it will be hard to tell, but they should be firm to the touch.
- Once they are done, pull out of the oven and allow the cookies to cool for 1 minute on the sheets, then remove them to a cooling rack to cool completely.
- After the cookies have cooled, place into a closable container and leave them on the counter or freeze for later.
- Serve these cookies along side your favorite ice cold beverage or dunk in a hot cup of coffee!