You are here  Member since April 2003  Gingerbread Cookies  What
you need:   1 cup canned pumpkin 1 cup brown sugar 1 cup
blackstrap molasses 3/4 cup rice milk 1 tablespoon cider vinegar
1/2 tablespoon salt 1 egg substitute (I forgot to use it though
and they were still good)  What you do:   Stir these ingredients
together (much easier than the equivalent butter/ creaming step
in the original recipe) until there are no lumps of brown vegan
sugar remaining. Ingredients (use vegan versions): add to 3 cup
flour in a separate bowl and mix well 4 tablespoon baking soda 2
tablespoon cinnamon 2 tablespoon ginger 1/2 tablespoon cloves
1/2 tablespoon allspice 1/2 tablespoon nutmeg add flour mixture
to wet ingredients and stir until mixed, then add 2 more cups of
flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don't want to over-stir either.
Chill in refrigerator for a few hours. Roll out 1/4 inch thick
and cut cookies as desired. Bake at 350 until firm (touch a
cookie with