I veganised David Lebovtiz's ginger cookies, and they turned out very well. Rachael and I sneaked a bunch into to the movies, and I ate the rest throughout the week with my work lunch. After a week they were still nice and fresh.
Fat-free, Vegan Ginger Cookies
makes 2-2 1/2 dozen cookies
215g dark brown sugar
45g dark molasses
75g (1/4C) flax gloop (my favorite egg substitute for cookies)
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
50g finely-chopped candied ginger (very finely chopped if serving to Rachael: she objected to a chunk she found in one of her cookies)
1/2C sugar mixed with 1/4t cinnamon, for rolling the cookies in
Beat the applesauce, brown sugar, molasses, and flax gloop for four minutes in your stand mixer, or until very thoroughly mixed if doing by hand. Whisk together all of the dry ingredients except the candied ginger and the rolling sugar, and mix into the applesauce mixture. Stir the ginger into the dough, and chill for at least two hours.
Have ready two Silpat or parchment-lined cookie sheets. Grab off walnut-sized lumps of the very sticky dough and roll them around in the cinnamon sugar. Arrange them on the cookie sheets, leaving at least 2 inches between them. Bake at 350ºF for 12-14 minutes, till barely set in the middle. Cool on their Silpats.