Ginger Creme Cookies

11 ingredients
6 steps

Ingredients

  • 1 cup Unbleached All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/4 cups Evaporated Cane Juice
  • 1/4 teaspoons Sea Salt
  • 1/3 cups Maple Syrup
  • 1/4 teaspoons Molasses
  • 1-1/2 teaspoon Vanilla Extract
  • 1/4 cups Canola Oil
  • 12 whole Ginger Creme Newman-O's, Each Cookie Cut Into Fourths
  • 1/4 cups (heaping) Vegan White Chocolate (or Regular)

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    In a large bowl, mix together the flour, baking powder, baking soda, sugar (evaporated cane juice) and salt.
  3. 3
    In a smaller bowl, add the maple syrup, molasses, vanilla, and oil. Stir until very well combined.
  4. 4
    Next, stir the wet ingredients, cookies, and white chocolate chips into the dry and mix until combined; do not overmix! There should be barely enough dough to hold the cookie and chocolate goodness together.
  5. 5
    Form the dough into balls, as best you can with all the mix-ins, and place on ungreased cookie sheets.
  6. 6
    Bake for 11 minutes, being careful not to overbake them or they will dry out.

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