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Peanut Ginger Sesame Cookies


adapted from Veganomican by Moskowitz and Romero

Here is your chance to enjoy again the tasty cookies Susan brought to our March '10 potluck.


530 ml 2 & 1/4 c. flour
2 ml1/2 tsp. baking powder
2 ml1/2 tsp. baking soda
2 ml1/2 tsp. salt
2 ml1/2 tsp. ground ginger
1 ml1/4 tsp. cinnamon
120 ml1/2 c. vegan shortening, softened
120 ml1/2 c. chunky peanut butter
59 ml1/4 c. brown rice syrup
300 ml1 & 1/4 c. sugar, plus more for rolling
120 ml1/2 c. soy milk
5 ml1 tsp. vanilla extract
2 ml1/2 tsp. almond extract
140 g5 ounces candied ginger, finely diced
160 ml2/3 c. sesame seeds


Preheat the oven to 350 degrees and lightly grease two cookie sheets.

Sift together the flour, baking powder, soda, salt, ground ginger, and cinnamon and set aside.

In a large bowl, use electric beaters to cream the shortening until light and fluffy, about 3 minutes. Add the peanut butter, rice syrup, sugar, soy milk, and extracts, and continue to beat until creamy, 4 to 5 minutes. Stir in the flour mixture, then add chopped candied ginger and stir until a very firm dough forms.

Roll scant tablespoons of the dough into walnut-sized balls. Roll each ball in sesame seeds and then in a little sugar and place on [prepared cookie sheet, leaving about 1 & 1/2 inches of space between the cookies.

Flatten the balls slightly if you like and bake 10 to 11 minutes for chewy cookies or up to 14 minutes for firmer, crunchier cookies.

Remove from oven and allow to remain on the baking sheets for a few minutes before transferring to wire racks to cool.