Some month ago I saw some coconut ginger cookies at a store. They had eggs and honey in them, so I didn’t buy them. But I knew that I wanted these cookies. So I adapted a recipe from my sister’s copy of one of my favourite vegetarian cookbooks.
Coconut Ginger Cookies
45 g (3 tablespoons + 1 teaspoon) sugar
50 g vegetable oil (1/4 cup + 1 tablespoon)
135 g whole wheat flour (1 cup + 2 tablespoons)
1/2 teaspoons baking powder
50 g (1/2 cup) dried, shredded coconut
1 1/2 teaspoons dried, powdered ginger
3 tablespoons soy milk
1 pinch salt
Preheat oven to 180°C (350°F) and grease a baking sheet or line with parchment paper.
Cream together sugar and oil, sift together flour, baking powder, coconut, ginger, and salt. Mix wet and dry ingredients and add soy milk. Bake for 10-15 minutes, depending on the size of the cookies. (I got 15)
When I was at my parents place, I also visited my grandmother. She has the most awesome baking skills and she knows a lot about traditional cakes, pies, and cookies. Some months ago I read Emilie’s blog entry about pizzelle cookies. In Northern Germany very similar cookies (which are called Flitterkuchen, Hörnchen or Krüllkuchen) are made around Christmas and New Year’s Eve. In fact, my grandmother makes these every year and always has some around when we come to visit her. After Emilie’s fantastic blog entry I do know by now that a vegan version of these cookies is possible. Although I don’t own an baking iron for these yet, my grandmother let me have a glimpse at her old recipe book which came with her iron about 50 or more years ago (The cookies I am talking about are the ones in the bottom right corner:
Most of the recipes are named after Northern German regions or towns, indication how many versions of these cookies do exist. Bremen and Oldenburg are both towns which are 50 kilometres away from where my parents live: