2 Reviews

This recipe hit the spot! I was craving chocolate and had no eggs on hand, so I just added vegan chocolate chips to this recipe (my roomie is an unofficial vegan and keeps a lot of vegan-friendly items on-hand). I made 50 smaller cookies, which comes out to about 50 cals each...the texture of the whole wheat flour is divine. Thanks, VeganKitten!

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Morganne April 26, 2009

Yummy and low fat! I quartered the recipe and susbstituted the sugar for Splenda and used soya milk intead of water (using a little more than 1/3 cup) but kept the same amount of spices, making 4 big, very spicy cookies, just the right amount for me and my mum. Thanks for a great recipe, next time I'm going to try making smaller cookies and sandwiching them with a cinnamon cream cheese frosting.

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Rainbow*Bubbles July 30, 2008
Spicy Vegan Gingerbread Cookies