Sunday, July 31, 2011

Ginger Creme Cookies

Posted by thecaramelcookie / 4 comments » / Cookies, Dessert, Vegan

It has been so hot here lately that I’ve been extremely hesitant to turn the oven on to bake anything. It literally takes HOURS for my apartment to cool down once it’s on! But when I saw that  Newman-O’s were on sale at the grocery store this week., I couldn’t help but pick up a pack because I knew I wanted to make these.

After eating four cookies (you know, quality control) I declared these amazing, and promptly dropped them off at my husband’s office to avoid eating the rest.

For the cookie base, I used my favorite cookie recipe and mixed in some Ginger Creme Newman-O’s and white chocolate. I used regular white chocolate chips since I didn’t have any vegan white chocolate on hand. I know you can make your own but I couldn’t find cocoa butter to make it.

So, in short, make these cookies. They are totally worth heating up your entire house for.

Ginger Creme Cookies

Makes about 12 cookies

Ingredients:

1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup evaporated cane juice
1/4 teaspoon sea salt
1/3 cup maple syrup
1/4 teaspoon molasses
1 1/2 teaspoons vanilla
1/4 cup (heaping) canola oil
12 Ginger Creme Newman-Os, each cookie chopped into forths
1/4 heaping cup of vegan white chocolate chips (I used 1/2 cup and it was too much)

Directions:

Preheat oven to 350.

In a large bowl mix together the flour, baking powder, baking soda, sugar and salt.

In a smaller bowl, add the maple syrup, molasses, vanilla, and oil. Stir until very well combined.

Next, stir in the wet ingredients, cookies, and white chocolate chips to the dry and mix until combined--do not overmix! There should be barely enough dough to hold the cookie and chocolate goodness together.

Form the dough into balls, as best you can with all the mix ins, and place on ungreased cookie sheet.

Bake for 11 minutes, being careful not to overbake them or they will dry out.

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