Food allergies are so common these days you're lucky if you can throw a party and have everyone eat what you've prepared. In order to avoid unpleasant reactions in any of your guests, try putting these "all inclusive" cookies on the menu; with no eggs, dairy or nuts, everyone should be able to try them. If you make sure to use unrefined sugar, these are vegan as well. You could also use a different flour to stay gluten free and allow even more people to partake.
Ingredients
1/2 cup coarse or white sugar
1 cup flour
1/2 tsp baking soda
Pinch of salt
1 tbsp plus 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1 tbsp canola oil (or vegetable oil)
3 tbsp applesauce
1/2 tsp vanilla
2 tbsp molasses
1 tbsp soy milk
1/2 cup packed brown sugar
Steps
Using a medium sized bowl, sift together flour, baking soda, salt, ginger, cinnamon and nutmeg; set aside.
In a separate bowl, combine the 'wet' ingredients: oil, applesauce, vanilla, molasses, soy milk and brown sugar.
Make a well in the dry ingredients and pour the wet ingredients into it. Stir until well combined, but do not over-mix.
Dough will be very sticky, so refrigerate it for half an hour and then continue, or wet your hands and handle the dough as little as possible. Drop tablespoon sized-amounts of dough in a small bowl filled with a handful (up to 1/2 cup, though you probably won't need that much) coarse sugar. Roll dough to make a sugar-covered ball.
Gently flatten ball and place on a parchment paper-lined baking sheet. Allow several centimetres of space between cookies.
Bake for 10 minutes at 350° until bottoms of cookies are light brown. Remove from baking sheet and cool completely. Cookies taste best after being refrigerated for a few hours (resist the urge to eat them all hot out of the oven). Makes about 15 cookies.
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