On Saturday night, my friend Kristen’s apartment was being invaded by a whole wack of Monopoly playing, beer drinking boys (Cornelius included), so she came by for a bit of a respite. Our plan: chill out with some relaxing girl movie dvds and partake in some serious vegan snacking. I had made some chocolate chip gingersnaps just before Kristen rang the bell, but wasn’t sure how much I liked them at first. They weren’t as gingery or molassey or as dark as I usually like my gingersnaps…plus, they were a lot softer than the traditional ‘snap. After indulging in more than a few bites, both Kristen and I declared these vegan beauties a winner. And like all good things, they sure didn’t last long.
vegan chocolate chip gingerbread softies
3/4 c vegan margarine, softened
1 c brown sugar
1/4 c molasses
2 1/2 c all-purpose flour
1/3 c cold coffee or water
1 1/2 t baking soda
2 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/2 t nutmeg
1 T fresh ginger, finely chopped
1/4 t salt
1 c chocolate chips
1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Mix in the molasses and combine. Add the water or coffee and the baking soda. It will start to look kind of funny at this point, but continue on!
2. In a separate bowl, mix together the flour, salt, and spices. Gradually add into the wet mixture and gently combine. Add the chocolate chips and the fresh ginger and stir.
3. At this point, the dough will be very soft. You can either use it right away or put it in the fridge for half an hour. Drop by tablespoon onto a cookie sheet and bake for 10 – 12 minutes at 350°F.