Ginger, cloves, and cinnamon are the secret ingredients flavoring these simple but tasty Vegan Spice Cookies.
I was only a child when my niece was born so it’s surprising I remember much about her at all. But then again, I was the youngest of four so having a niece who was a toddler when I was still a child myself sort of felt like having a younger sister. They sort of leave a big impression on you.
Little Angela was my mom’s first grandchild. I was definitely too young then to realize the significance of that. There is a difference how a mom treats her own child compared to her grandchild. For example, my mom called her first grandchild “Sweetie.” Who knows, maybe she referred to me (and my siblings) as “sweetie” when we were toddlers too, but somehow I doubt it.
In that time of my life all I knew was that my mother was referring to this toddler, my niece, as sweetie.
It was enough to make a child jealous. You know, if that child were the jealous type.
But then something happened. My niece, in full-on adorable toddler brain mode, said something like this to my mom, “Can I have a cookie, sweetie?”
There was a pregnant pause in the air as we all pondered what my niece just said.
She must have thought “sweetie” was a nice way to refer to people.
If jealousy were like a damn, the laughter that followed was like a roaring river freeing me of those negative emotions. We laughed until we nearly cried. And little Angela? Well, she laughed at us laughing at her.
For some reason, every time I make cookies I remember this moment; now in my mind’s scrapbook of memories.
I know it’s easy to think of spice cookies as more of a winter treat, but the sweet, spicy scent filling the air after baking a batch or two of these cookies is perfect year-round.
So, have a cookie. As my mom might also say, “Oh lah, why not have two!”
Vegan Spice Cookies
Yield: Approximately 3 dozen cookies
- 2 ¼ cups flour*
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ cup dairy free margarine
- ¼ cup peanut butter (I think creamy is best, but crunchy could work here too)
- 1 cup granulated sugar
- ¼ cup molasses
- 1 tablespoon ground flax seed
- 1 tablespoon corn starch
- 4 tablespoons cold water
- 1/2 cup granulated sugar (to roll cookies in before baking)
- Heat your oven to 350℉.
- Combine the flour, baking soda, baking powder, salt and spices. Stir a bit and then set aside.
- Beat the margarine, peanut butter and 1 cup sugar in large bowl until light and fluffy. Feel free to use an electric mixer…or do this by hand if you’d like to work up a little sweat in the kitchen!
- In a small bowl combine the flax seed, corn starch, and water. Stir until well combined. Add this to the margarine mixture along with the molasses. Stir well.
- Next add the combined dry ingredients to the wet. Mix just until combined.
- Roll the dough into 1″ balls between your hands. Then roll the dough balls in sugar (using the remaining ½ cup sugar) before placing on ungreased cookie sheets. Be sure to leave about an inch in between them to allow room for spreading. I used the bottom side of a glass to press each dough ball down a little because I wanted the cookies to be a little flatter. Either that or I just liked the feel of the glass in my hand. Go figure.
- Baking each cookie for 9 minutes or so will give you cookies with crispy edges and a soft middle. If you want less crisp and more goo, bake them for 8 minutes. If you want crispiness throughout, take them up to 10 or even 11 minutes. Crazy, I know!
- Remove from the oven and cool on a wire rack.
Add a little spice to your life. You deserve it, sweetie!