Gingersnaps

I seem to be on a dessert kick. Sad commentary to my lack of motivation to cook dinners lately!

2 c. organic evaporated cane juice sugar
1 ½ c. organic canola oil
2 flax meal “eggs”
½ c. organic molasses
4 c. organic spelt*
4 tsp. aluminum-free baking soda
1 Tbsp. ground ginger
2 tsp. organic ground cinnamon
1 tsp. sea salt

Additional organic evaporated cane juice

Directions:
In a mixing bowl, combine sugar and oil; mix well.
Add “eggs” and beat well.
Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into ¾-inch balls and roll in evaporated cane juice.
Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.

Notes:
*Spelt is not considered gluten-free, but can sometimes be used by people that are gluten sensitive.

At Christmastime, I have dipped these in white baking chips (2 bags, 12 oz. each) melted with ¼ c. shortening. Of course, this nullifies the vegan and dairy-free aspect of the cookies. Our family loves them plain.

One batch can make 14 ½ dozen at the size recommended. We make them bigger so they come out softer, but it makes a lot less.

Chocolate Chip Cookies

This is a modified version of a recipe my mom has made since I was a kid. I believe she first received it from my Aunt Marilyn.

2 c. organic unbleached flour*
1 tsp. aluminum-free baking soda
1 tsp. salt
2/3 c. shortening (I prefer Spectrum Organic)
1 c. organic evaporated cane sugar
1/2 c. organic sucanat
2 flax meal "eggs"
2 tsp. FT/organic vanilla
1 pkg. Vegan chocolate chips (I prefer Enjoy Life Brand)
1/2 c. organic nuts, chopped (optional)

Cream shortening, "eggs" and sugar together until light and fluffy.
Add flour and dry ingredients to sugar mixture in two parts. Mix well.
Add chocolate chips, optional nuts and vanilla. Mix well.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Allow to cool on baking sheet for 2-5 minutes, then transfer to wire rack and cool completely.

For crisper cookies, bake longer.

Notes:
*To make these for gluten-sensitive people, substitute spelt flour for the unbleached all-purpose flour