Delicious Vegan Gingerbread Cookies!

Ingredients

• ½ cup oil
• ¾ cup sugar
• ¼ cup molasses
• ¼ cup plain soymilk
• 2 cups whole wheat flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon each ground nutmeg, cloves and cinnamon
• 1 ½ teaspoons ground ginger

Directions
1. In a large bowl beat together oil and sugar for about 3 minutes.  Add molasses and soymilk.

2. In a separate bowl, sift together all the dry ingredients.

3. Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined.

4. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance.

5. Preheat oven to 350 F. Lightly grease your cookie sheets.

6. On a floured surface roll you dough out to a little less than 1/4 inch thick (it is a bit crumbly).

7. Cut out your shapes with your cookie cutters and gently place on cookie sheets.

8. Bake for 8 minutes.

9. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack.

10. Wait until they are completely cool before icing.  (Icing: powdered sugar and water)

These cookies are very soft and delicious.

I was skeptical at first when I saw how crumbly the dough was, but they turned out great!

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