There was a time when I used to live on Marks and Spencers stemmed ginger cookies. I could buy a box and pretty much eat the whole lot in a night (I know greedy guts!) This was about 9 years ago and I’d forgotten all about those cookies, right until I made this batch of modified ginger snaps this afternoon.
These cookies are just heavenly and a lot healthier than the shop bought biscuits, vegan too! Actually the more I think of them, the harder it becomes not to just go get another one right now!
These cookies have a really lovely crunch to them but still chewy on the inside, I might have to go buy some stemmed ginger to add in next time, I think that will make them that bit more decadent!
Ginger Snap Delights
MyInspiration Feel The Difference Range
Makes 12 – 15 cookies
Ingredients
1.5 cup whole wheat flour
½ cup semolina
1 cup oats
½ teaspoon baking soda
1 tablespoon ground flax seeds
3 teaspoons ground ginger
1.5 teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon vanilla
¾ cup almond milk (or favourite non dairy milk)
¼ cup grape syrup
4 tablespoons unrefined Demerara sugar
¼ cup raisins
1 table spoon (extra) Demerara sugar for sprinkling
Instructions
1. Pre-heat oven to 200 degrees celcius
2. In a bowl mix together the flour, semolina, oats, baking soda, ginger, cinnamon, cloves and flax seeds
3. In another bowl combine the milk, grape syrup and vanilla
4. Add the wet ingredients to the dry and mix together until the dough starts to form, then pop in the raisins and fold through. If your mixture it too wet, add more oats until your dough is of a consistency you can work with in your hands
5. Roll your dough into 12- 15 ball shaped cookies and using a fork that’s been dipped in water and then the extra Demerara sugar, press the cookies down to flatten them out a bit and leave a slightly sugary topping.
6. Pop on a lined baking sheet and bake for 12 – 15 minutes or until lovely and golden.
When you take them out the oven, let them sit for a while as they will harden up giving them that lovely crunch.
