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Ginger Biters

What you need: 

1 1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon cloves powder
1/4 cup margarine
1/2 cup corn molasses
2 tablespoon maple syrup (optional)

What you do: 

Mix dry and wet ingredients first separately then together to form a nice soft dough. refrigerate for 20 minutes. After the 20 minutes have elapsed take out of fridge and shape into 2 balls. Place balls on either a lightly greased cookie sheet or flat pizza pan and flatten to 1/4 thickness. Bake at 375F preheated oven for 15 minutes. Cool on rack.
NOTE: If cookies turn out not sweet enough, can be eaten with jam or honey on top. I put some pine-tree vegan honey and they were great!

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


These were a wonderful holiday treat.  They made my house smell very holiday-y.


I also used blackstrap instead of corn molasses...and since I'm guessing the corn molasses has a lighter, possibly sweeter flavor, I used 1/4 cup of molasses and 1/4 cup of sugar, plus a few tablespoons of water. I also used 1 cup of unbleached white and 1/2 cup of whole wheat flour. Oh, and I probably used closer to a full teaspoon of both cinnamon and ginger...actually, more of a "heaping" teaspoon of the ginger...
I took krs' advice and baked them in a 325* oven...and 18 cookies baked to perfection after 22 minutes.

I usually prefer a soft, chewy cookie, but I let them bake until they were nearly crispy and quite brown (but not burnt) on the bottom. Once cooled, the cookies were the best gingersnaps I've ever had, vegan or otherwise!
mmmm, I love these cookies.


I made these cookies last night because I was looking for a way to use up some of my three bottles of blackstrap molasses.  So I used blackstrap instead of corn molasses (DH is allergic to corn anyway) and skipped the optional maple syrup.  Everything else was exactly as the recipe stated but I lowered the temp to 325 and baked for 20 minutes.

These turned out gorgeous.  Not burnt at all, crisp on the outside and moist on the insides.  They didn't flatten out very much, but that certainly didn't affect how delicious they are (love the heavy blackstrap, spicy taste).  Yum. 


These cookies are so yummy. We couldn't find corn molasses so I used half regular molasses half honey. They turned out great. They were kind of bland so I doubled all the spices in the recipe and topped it with honey mixed with ground ginger, maple syrup and a little bit of margarine. So delicious. I make a double batch every time and they are gone in hours.

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