Monday, November 19, 2012

Cocoa Crinkle Cookies (Hersheys)

These are an old favorite and so I made them. The kids loved them and we took 4 doz to PWOC's get out the cookie effort. 

2 C sugar
3/4 C Vegetable Oil
3/4 C Cocoa
4 Eggs
2 tsp Vanilla
2 1/3 C Flour
2 tsp Baking Powder
1/2 tsp Salt

Powdered Sugar

Cream sugar and oil; add cocoa and beat until blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to the cocoa mixture; beating well.

Cover and refirgerate until dough is firm enough to handle, at least 6 hours.

Preheat oven to 350*. Lightly grease cookie sheet. Shape dough and roll in powder sugar.

Bake 11 - 13 minutes - until top is cracking and there is only a slight indention when you touch the top.

VEGANIZE:  Try replacing sugar with Rapadura (may be too strong), coconut oil for oil; egg replacer or flax seeds and water for eggs. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

SOFT Gingersnaps (Libby H)

Libby brought these to MOPS. I knew they had added sugar (which I limit) and weren't vegan so I passed them up; but everyone raved about them. When I needed to make cookies for PWOC to deliver to the flight line I knew I'd try these.  They are SOFT and chewy and YUMMY....and I put vegan directions below. 

1C brown sugar
3/4 c shortening (get the sticks, so much easier!)
1/4c molasses
2 1/2c all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Preheat oven to 375. Beat sugar, shortening, molasses, and egg together. Add other ingredients. Roll in ball, dip top of ball in granulated sugar. Bake for 10 min.

Veganize: Rapadura replaces sugar; coconut oil replaces shortening/butter; egg replacer or flaxseed/water replaces egg. Rapadura can have a  "molasses like" flavor but that is just fine in these. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...