Comments on: Gingerbread Cookies

By: Heather Steffen

Heather Steffen — Mon, 26 Nov 2018 04:46:44 +0000

You might try mixing less. I remember Mary McDougall saying once that if you over mix plant based fat free dough, stuff comes out chewy…? Worth a shot! Good luck!

By: Instagram Web-Viewer

Instagram Web-Viewer — Tue, 19 Dec 2017 03:45:22 +0000

This is a great recipe. Thank you!

By: Lisa Roberson-Beery

Lisa Roberson-Beery — Mon, 18 Dec 2017 21:59:15 +0000

Hello,

I am planning on trying a gluten free variation with my daughter. Any suggestions on adjustments? Can I just sub the flour out for gluten free flour?

By: Julie

Julie — Sun, 25 Sep 2016 01:24:24 +0000

Hi Susan,
Your recipes never fail and this recipe is no exception. I made these again tonight and everyone loved them. You wouldn’t know they are such a healthy variation. My husband said they are better than the ginger cookies we get at the local bakery. Home run! Thank you for sharing.

By: Sarah

Sarah — Mon, 21 Dec 2015 18:36:36 +0000

I made these and also tried a variation. I omitted the molassas and spices used maple syrup and ground vanilla bean as a sugar cookie recipie. My Daughter and I glazed them as well. THEY ARE DELICIOUS.

By: Susan Voisin

Susan Voisin — Mon, 09 Dec 2013 13:35:09 +0000

Theresa, you’re right! I’m thinking that the ingredients list is probably right, and that people could add more water if necessary. I’ll change the instructions to reflect that.

By: theresa

theresa — Mon, 09 Dec 2013 06:18:14 +0000

Hi, in reading this recipe I see it calls for 1/4 cup water in the ingredients list and the written recipe says 1/2 cup water. I wonder which one is rite and maybe this has something to do with your dough turning out stick Andrea. I would like to make them, I just want to do the rite amount of water!

By: beth

beth — Mon, 02 Sep 2013 00:46:30 +0000

Rich that sounds like the caldwell esselstyn recipe. Hope that helps!

By: Andrea

Andrea — Wed, 03 Apr 2013 02:46:42 +0000

Hi Susan,

I’ve been using this recipe to make sandwiches filled with banana-based “ice cream.” Yummy! However, I can’t seem to be consistent on wet to dry ratio. The first time I made them the dough was perfect, did not stick to the board or rolling pin and baked up just fine. Since then, the dough has been sticking to the board and I’ve had to sprinkle with flour again and again. I’m wondering if I forgot the added 1/2 tablespoon of water the first time round. Any suggestions? Thanks.

By: Rich

Rich — Sun, 04 Nov 2012 15:02:42 +0000

This is a great recipe. There also used to be a similar recipe that included fresh ginger and cocoa, and included rolling the cookies in sugar before cooking. If anyone has that recipe, please let me know where to find it. I can no longer locate it. Thanks!!