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Quick Fix Vegan
by Robin Robertson
The combination of ginger and blueberries makes these cookies stand out from the crowd. With a soft texture and a flavor reminiscent of gingerbread (but with blueberries!), they taste best after they've had a chance to cool.
Makes about 2½ dozen


    • 1/3 cup vegan butter, at room temperature
    • 1/2 cup molasses
    • 1/3 cup maple syrup
    • 1/4 cup applesauce
    • 1 teaspoon vanilla extract
    • 2¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1¼ teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup fresh or frozen blueberries


Preheat the oven to 375°F. Lightly grease a cookie sheet and set aside.

In a bowl, combine the vegan butter, molasses, maple syrup, applesauce, and vanilla and cream together until well mixed.

In a separate bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, and salt. Mix well, then add the flour mixture to the butter mixture. Add the blueberries and stir to mix well. Pinch off the dough into 1-inch balls and arrange on the prepared cookie sheet. Flatten with a metal spatula and bake until browned, 12 minutes. Allow to cool completely on a cooling rack before serving.

Because the dough is especially sticky, when pressing the cookies down, spray nonstick spray on the back of the metal spatula to help prevent them from sticking to the spatula.


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