I used to own a vegan baking company called Enchanted Oven Baking Co. This Ginger Almond Madness Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.
Molasses, ginger, cinnamon, almond extract, cloves and just the right amount of almonds really bring out the best in these dense, chewy ginger snap cookies.
Please Note: For best results it's crucial that this recipe is followed exactly.
2 cups sugar
1 cup margarine, melted
¼ cup + 2 Tablespoons water
1/3 cup brown rice syrup
3 Tablespoons molasses
2 Tablespoons ginger powder
1 teaspoon salt
1 ¼ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon almond extract
½ teaspoon cloves
3 Tablespoons Egg Replacer Powder
1/3 cup whole almonds
3 ½ cups whole wheat flour
1 cup soy flour
¾ cup rolled oats
1 teaspoon baking powder
Preheat the oven to 325F (163C). In a large mixing bowl, mix together the sugar, margarine, brown rice syrup, molasses, ginger powder, salt, vanilla extract, cinnamon, almond extract and cloves. Mix in the Eggless Binder Powder until well incorporated. Stir in the almonds.
In another medium mixing bowl whisk together the whole wheat flour, soy flour, rolled oats and baking powder.
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.
Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. Bake for 27 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when little cracks are visible. Do not bake until golden brown.
These cookies are very sensitive to over baking.
Makes about 16 cookies.
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