@@kadianpassley-leach126 She said in the video you can use all purpose flour instead of the gluten free flours, in equal parts :) they just won't turn out as crispy and flat
This looks delicious as always! So... after years of being vegan and watching and being inspired by my favorite vegan youtubers (including you of course!) my twin sister and I finally decided to start our own Vegan Cooking Channel! We've wanted to make videos for years but always gave ourselves excuses like: "We need professional lighting", "Our kitchen isn't nice enough", "Our filming equipment isn't good enough"... etc. But we finally just decided to hell with the excuses! The predicaments are never gonna be perfect and that's ok! Because our first and foremost objective is to get our recipes out to the vegan community! And hopefully even curious meat eaters. Being vegan is our life and cooking/baking vegan is our passion. There's been so many trials and errors and coming from an ethnic family there have been so many recipes that we couldn't find veganized online so we had to make them ourselves. So we really just wanted to share our wisdom and love and passion with the community that we feel so belonged to. I apologize for the self promotion but we know how supportive the vegan community can be and we think that ultimately there's no shame in reaching out for support. We are just super excited to start our journey and appreciate it if you check out our channel. We hope that whoever reads this comment has an amazing day, joyful holidays, and a happy life. 💜 The Vegan Twins
I don't put in the brown sugar, and I use yacon syrup instead of Molasses because I have diabetes. So I have to pre-flatten them with wax paper before baking but they taste about the same but less chewy, my solution has been to put them in the freezer immediately after the oven to help hold in the moisture.
Hi Liv! I love all of the cooking and baking equipment you use in your videos like your cute mixing bowls and baking sheet! Do you think you could do a video on these and other cooking equipment you use?
I just made these with a variation. I used one cup of AP Flour and one cup of Almond flour, instead of vegan butter I used Coconut oil.. I would probably use at least 1/4 cup less of oil next time, maybe even 1/2 cup less. I will probably add more ginger and cinnamon as well just because I like a stronger taste of spice. Great recipe though, they still had that snap to them. The second batch I flattened with the bottom of a cup before baking...really didn't make much difference. Still crispy and delicious either way.
IsraelitesNeedToWakeUp just tried the recipe with oat flour instead of almond. They did not become very crispy but tasted amazing. Will definitely try them again!
eelliee93 that’s great! I would make some but I’m lacking a few ingredients and I’m too lazy to go to the store. I’ll settle for some banana bread instead lol!
I have a quick question: Do all gingersnap cookies have to be rolled into a ball to be baked? What if they were rolled out flat then baked? Any guestimations pop up that you could share?
According to my friend google :-) for 1 cup molasses you can sub 3/4 cup of brown sugar or 1 cup dark corn syrup or maple syrup... I think the texture would be somewhat different though with each different substitution so you might need to play around with it a bit.
+Michelle Keene i haven’t tried a sub for molasses myself so I can’t say for sure. If you want to sub a different flour just keep in mind the texture will be different! I tried it with all purpose flour and they came out more puffy and thick. Just things to keep in mind! ❤️
I know, I liked that too but I got suuuuper burnt out doing that while also writing my book so I had to cut back, otherwise I would have needed to stop posting all together. A little change is good once in a while :)
@@itslivb I'm not sure but maybe it's the fact that the molasses I have is blackstrap molasses as I couldn't find regular. I have all my doughs chilling to bake fresh tomorrow night for xmas morning 😺. The dough felt gritty, I'm assuming because of the type of flours but, the flavour and aroma was good. Can't wait for a snappy, spicy cookie tomorrow! I'm sure they will be fine, no matter the color. Thanks!
