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Cookies for Trash Bash, again!

May 19, 2010

“Trash Bash is the best party of the year!” Paul Jones

Vegan Ginger cookies

Every year on the third Friday in May, our local recycling center, Cart’m, holds the party of the year “Trash Bash.” And let me tell you, it is something to behold. People running around creatively dressed in junk like bubble wrap, milk jugs, old life preservers and paper bags. Some really trashy folks strut their stuff on the runway for the “Trashion Fashion Show.” They prance and pivot in elaborate outfits fashioned of the latest garbage trends.

Starlight Frost with her nieces, dressed entirely in teabag wrappers

Then there is the “Trash Art” show in the pole barn. It is a testament to the fantastic things one can create with garbage. Beer is the favored beverage, served in recycled jars.  The music is blaring rock and roll; the food is hot dogs, nachos, chili and cookies. It is marvelous.

Trash art made from an old shovel and broken plates

This Cart’m fund raiser is put on for the community by the community. Everyone puts their best foot forward and volunteers to contribute.  I elected myself as the cookie queen again this year.  The order is for 18 dozen cookies, so I will dust off my most wicked cookies recipes and step up to the mixer, with a glint of determination in my eyes.

Now, cookies for me are just about the perfect dessert. I LOVE TO BAKE COOKIES! But to bake 18 dozen! (What did I get myself into?) Oh well, it is for our recycling center and that is a good reason to don my apron and get baking. (Yeah for Cart’m!!)

Last year I choose to make the ubiquitous but ever faithful chocolate chip cookie recipe that I have tweaked for the better part of 10 years.  Then came oatmeal chocolate chip cookies, the incomparable classic oatmeal cookies and right on the heels of that were Dorie Greenspan’s chocolate chunkers. The new kid on the block this year is a vegan ginger cookie.

As most of you know, vegan means no dairy or meat. I was thrilled to experiment with many different vegan cookies to find this gem.  It has the most amazing texture, slightly crunchy on the outside and tender and moist on the inside. I like to use coconut oil in them but canola is a good choice too. (Coconut oil isn’t as bad for one as previously thought, but that is another article!) Make sure and use an unsulfured molasses for the best taste and healthy results.

Vegan Ginger Cookies

2 cups of whole wheat pastry flour

Or white whole wheat flour

1 teaspoon of baking soda

¼ teaspoon of sea salt

2 tablespoons of ground ginger

2 teaspoons of cinnamon

½ teaspoon of cloves

½ cup of coconut oil

1 cup of raw sugar

¼ cup of unsulfured molasses

¼ cup of soy milk

1 teaspoon of vanilla

A small bowl with a couple tablespoons of coarse raw sugar in it.

Preheat the oven to 350 degrees. Whisk all the dry ingredients (flour through the cloves) together in a large bowl.  In a mixing bowl, beat the oil and molasses for a bit, then add the sugar and beat till soft and fluffy.  Pour in the molasses, soymilk and vanilla and whip some more.  Gently add the dry mix one cup at a time to the wet mix till well blended.

Here’s the fun part; roll a ball of cookie dough about the size of a walnut, then roll it around in a small bowl of coarse raw sugar till it is coated. Place the cookie on a lightly greased cookie sheet and press it flat with the bottom of a glass jar. When you get a full cookie sheet, bake for 10 – 12 minutes till the edges start to brown. Let them cool completely to firm up before tearing into them.  Celebrate by taking the recycling out with your mouth full!

10 Comments leave one →
  1. May 21, 2010 3:16 am

    These look so yummy! Beautiful photos too!

  2. May 24, 2010 11:36 pm


    I fixed the html snafu on that recipe. I was hacked and when the site came back there are many instances of that problem. I fix them as I see them. If you have a problem shoot me an email Greg at sippity sup dot com and I’ll email the recipe. Sorry for the trouble…

    I stumbled these gorgeous cookies too! TKS

  3. Jenni permalink
    June 15, 2010 8:53 am

    I made these tonight and they are so delicious! Crisp on the outside, chewy and spicy on the inside! Perfection!

    • ziabaki permalink*
      June 17, 2010 4:25 am

      They rock, don’t they! Glad you enjoyed them!

  4. June 19, 2010 11:20 pm

    Made these yesterday for the eatmyblog bake sale and they were delicious. My first time baking vegan and it was a great recipe. Thank you!

  5. Ashley permalink
    September 10, 2010 12:56 pm

    I’m allergic to molasses – tear. Is it possible to substitute the molasses with raw honey? And as for the raw sugar – could I use palm sugar?

    • December 14, 2011 2:01 pm

      @Ashley, can people allergic to molasses have brown sugar or any cane sugar? I didn’t know there was such an allergy.

      I would imagine a decent substitute for molasses would be brown rice syrup, which is as thick and sweet, although you wouldn’t have exactly the same flavor. But the cookies still would be tasty I imagine. I might do that myself as an experiment.

  6. December 14, 2011 4:56 am

    Spicy and delicious. I made some tonight as a test for what recipe I’m using to make cookies I’m donating to a charity this weekend. It’s a winner! I’m making several hundred sandwich cookies with this recipe and using a vegan filling made of Earth Balance buttery spread, lemon zest, lemon juice and (vegan approved) powdered/icing/confectioner’s sugar. It’s vegan and all the ingredients are organic, but good news: too much of them will kill you just as quick as a Happy Meal would. 🙂 Dang, these cookies are good by any standards.


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