ginger snaps

3/4 cup sugar
1/3 cup blackstrap molasses (or regular molasses is fine too)
1/2 cup canola oil
3 tablespoons nondairy milk
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour or use half all-purpose flour and half whole wheat pastry flour
3 rounded teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
raw sugar (optional for decoration)

yields about 2 dozen cookies

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Preheat oven to 350° F. Lightly grease two baking sheets or line them with parchment paper.

In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla. In a separate mixing bowl sift together flour, ginger, nutmeg, baking soda, and salt. Fold the dry mixture into the wet to form a firm dough. You may need to add a few more tablespoons of flour if dough is not firm. Mine was still a bit moist after I added a little extra flour, but they turned out fine!

Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough about 3 inches apart on baking sheets. Sprinkle with sugar (optional). Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to complete cooling. Enjoy!