On Monday I was shopping for Vegan Ice Scream supplies at Wholefoods and stumbled upon their freshly made Vegan Ginger Cookies. They were so000 good & chewy, by the time I made it to the register I ate all of them. (yes, i paid for the eaten cookies) 
. My WH inspired Vegan Ginger Snap Cookie recipe combines several recipes.
In a medium-sized bowl, combine:
- 1/2 cup of olive oil + 1/4 cup of coconut oil
- 1/2 cup of raw brown sugar
- 1/2 cup of eeky sticky molasses
- 1 tablespoons of hot water
- 2 cups of flour
- 3 tablespoons of ginger (use your magic bullet or food processor)
- 3 teaspoons of cinnamon
- 4 teaspoons of baking powder
- 1/4 teaspoons of salt
- 3 teaspoons of maple syrup
Bake at 350 for 13-15 minutes. Tip, roll the cookies into flat circles. The shape you give them is the shape they will stay.
