Macadamia Ginger Crunch Drops Recipes

MACADAMIA GINGER CRUNCH DROPS

Macadamia Ginger Crunch Drops image

This is from "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero. I love these cookies and no one will know they are dairy-free! They are baking right now in the oven. Mmmm.

Provided by laurenbeth

Categories Drop Cookies

Time 24m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup vegetable oil (or canola)
2/3 cup sugar
3/4 cup dark brown sugar, firmly packed
1/3 cup almond milk (or any non-dairy milk)
1 tablespoon ground flax seeds
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
6 ounces unsalted macadamia nuts, chopped
4 ounces candied ginger, finely chopped

Steps:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift flour, baking soda, salt and nutmeg in bowl.
In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
Drop cookies in generous tablespoons about 2 inches apart.
Bake 14 minutes until edges begin to brown.
Cool and eat!

APPLESAUCE GINGERSNAP DROPS

Applesauce Gingersnap Drops image

I love these gingersnaps. They don't include any egg, and a very small amount of margarine, so they are lower in fat and cholesterol than most other gingersnap recipes I've tried. I also like that they are drop cookies. Besides cutting the prep time by removing the necessity of chilling before baking, this also makes for a lot less mess on your hands. It also feels nice to sneak a bit more fruit into the family's diet. The end result is a big, light, crispy-outside, chewy-inside "snappy" snap that is great with coffee, cocoa, or milk, and travels well. They are also sturdy enough to sandwich together - you might try with a light cream cheese frosting, or even vanilla ice cream, between two cookies for a kid-pleasing treat.

Provided by Candiss

Categories Drop Cookies

Time 21m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons margarine, softened
1/2 cup applesauce
1/4 cup molasses

Steps:

Preheat oven to 375 degrees F.
Spray cookie sheets with nonstick cooking spray.
In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
In large bowl, cream together sugar and margarine until well-blended.
Stir in applesauce and molasses.
Add flour mixture to applesauce mixture; mix until well blended.
Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
Flatten each slightly with moistened fingertips.
Bake 11-14 minutes, or until firm.
Watch carefully at end of baking, to prevent overbrowning.

Nutrition Facts : Calories 79.4, Fat 0.7, SaturatedFat 0.1, Sodium 76.7, Carbohydrate 17.5, Fiber 0.3, Sugar 9.7, Protein 0.9

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