Thursday, May 24, 2012

Vegan Vanilla-Chai Cookies

These are essentially my Vanilla-Chai Cupcakes in cookie form.  A bit crispy, they are delicious with coffee or tea.

For those who I subjected to my Curry Bomb Cookies, these are sweeter (but with less sugar) and less explosive.

6 tablespoons softened vegan margarine
6 tablespoons shortening (Crisco)
3/4 cup demerara sugar (or regular sugar)
1/4 cup dark brown sugar
1/3 cup water
1/4 teaspoon ground ginger
2 teaspoons garam masala spice mix**
1 tablespoon vanilla
2 1/2 cups whole wheat (or all-purpose) flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream together the margarine, shortening, and sugars until light and fluffy.  Add the water, garam masala, ginger, and vanilla.  Mix in the flour, baking soda, and salt.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet.  Flatten slightly. 

Bake at 350 degrees Fahrenheit for 10-12 minutes.

Makes approximately 36 cookies.

** Check the ingredients on your garam masala mix.  I accidentally picked up one with onion and garlic powder.  They didn't taste horrible, but they didn't taste good.  I recommend McCormicks.


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