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Amys Gingerbread Cookies

What you need: 

1/2 cup brown sugar
1/4 cup maple
1/4 cup molasses
1/2 banana
2 1/2 tablespoon grated ginger root
2 cups flour
1 teaspoon baking soda
1 teaspoon baking soda
1/2 teaspoon salt
1/8 cup vegetable oil
1/4 tablespoon cloves
1/4 tablespoon nutmeg
1/4 tablespoon cinnamon
1/4 teaspoon vanilla

What you do: 

1. In large mixing bowl, combine brown vegan sugar, syrup, molasses, banana, ginger, oil, and vanilla. Beat with electric mixer until all ingredients are well-blended and banana is smooth.
2. Separately combine flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon (feel free to add a pinch more cinnamon and/or cloves according to your taste). Stir with fork or whisk until well-mixed.
3. Combine dry and moist ingredients, mixing gingerly until thoroughly combined.
4. Flatten balls of dough on a cookie sheet and bake for approximately 10 minutes at 350*.
I usually double the recipe, but the yield is about 7 1/2 dozen in total!

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


I made these at Christmas time, but I never got around to uploading a picture until today!

My modifications were: all molasses (no maple syrup), egg replacer instead of the 1/2 banana, and I used dried ginger powder instead of fresh ginger root.  The result was crunchy and Christmas-y!


These were very nice, but only after some considerable changes.  First off, the baking soda listed twice was obviously a typo, so I added only one teaspoon.  I didn't have fresh ginger so I used a teaspoon of powdered ginger.  I used 1/4 cup of soy yogurt instead of the banana to avoid the banana-ish taste that it always gives to cookies. 

Now as for the other spices...I wouldn't even know how to measure 1/4 of a Tablespoon; I've seen 1/2 Tablespoon measuring spoons, but not 1/4.  I also sort of felt like that would be too much anyway since nutmeg and cloves are very overpowering tastes.  So I assumed that the recipe poster meant 1/4 teaspoon of each, and that's what I used.  I increased the cinnamon to 1 teaspoon and the vanilla to 1/2 teaspoon.  Then I made a thin powdered sugar/vanilla/soymilk glaze and drizzled it over the top while the cookies were still warm.  They were, overall, a nice way to feed the cool weather gingerbread craving I was having!


This came out really bad- too hot (far too much ginger) and the biscuits were like rock!

It did smell divine and Christmassy though :)


I better send these off to my secret santa fast! I could eat a whole plate of them they were that good!  :D

I also love that the recipe doesn't call for any strange replacement (like egg replacer which I've never used)


i loved these! but one of the reasons i made them was that the yield was 4.5 dozen cookies and i only got 2.5 dozen (small) cookies, so i would probably double the recipe next time.

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