This recipe needs to be shared.
Every Christmas as a child I would make a huge batch of fantastically chewy ginger cookies. I would cut them into christmasy shapes and give them away as gifts. The recipe was from ‘Company’s Coming Kids Cooking’ and my secret was I added a butt load of extra corn syrup and molasses to make them….
chewy.
Did I mention they were chewy?
They became my trademark. In my ten-year-old head I was famous for them, and it wouldn’t be Christmas without them.
But alas, now that I don’t eat eggs or butter the recipe is a no go. Not to mention a food sustainability major such as myself wouldn’t be caught red handed pouring out GMO corn syrup.
And did I mention I’m wheat intolerant?
So much for my go-to recipe.
However!
After several rounds of failure last year I have achieved perfection. Truly. I know this because my mother approves.
And she ain’t no lax critic.
SO without further ado.
Oh So Chewy Ginger Cookies
- 1/2 cup Earth Balance vegan “butter”
- 1/2 cup coconut oil, melted
- 2 Tbsp brown rice syrup
- 1 Tbsp maple syrup
- 2 tsp Egg Replacer (I used EnerG brand)
- 2 Tbsp water
- 1 cup raw (dark) sugar (Muscovado, demerara or coconut sugar)
- 1 cup light cane sugar (Turbinado)
- 1/2 tsp salt
- 2 cups light spelt flour
- 1 cup whole spelt flour
- 2 tsp baking soda
- 1 1/2 Tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- light cane sugar, for dusting