Non-Dairy Gingerdoodles

Today I’m sharing a yummy cookie recipe.  For the actual recipe, you’ll need to go here to Lauren’s Latest.  What I’ve listed below is how I make mine non-dairy (and a few other changes as well).

Gingerdoodles
Gingerdoodles

My changes:

1/2 c butter flavored shortening (I’ve not tried using Earth Balance, but it should work too)

1 cup sugar (for 1/2 c sugar and 1/2 c brown sugar) + 2-3 tbsp molasses

2 egg whites (for 1 egg)

 

 Gingerdoodles - two sizes.

Gingerdoodles – two sizes.

These cookies are so delicious.  I used a small cookie scoop and they are perfectly bite sized…and so hard to eat just one.

Also, these freeze well (see the first picture – you can see it’s frosty).

Enjoy.

 

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