My Kid has a milk allergy. And an egg one. And a chocolate one. And, well, MANY. So I experimented with making cookies that used alternative ingredients and they came out great! I also used them for ice cream sandwiches, not so Vegan but still DELISH.

Ingredients:
1/3 cup canola oil
3/4 cup brown sugar
1/4 cup molasses
1/4 cup plain soymilk
1/2 teaspoon vanilla

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1-1/2 teaspoons ground ginger

Mix together the oil and sugar until well blended.It should be a crumbly sandy consistency. Now add the molasses and the soymilk and vanilla, blend well, it won’t completely blend together, so don’t worry about it.

Sift all the dry ingredients together. Slowly blend the dry into the wet ingredients.

You will get a mushy soft dough. Roll it into a ball and flatten to a disc. Wrap it in plastic wrap and throw it in the fridge. The longer the better of course, but an hour will do if you are rushed. (The other dough you see is the Vegan Chocolate cookie dough.)

Preheat the oven to 350 degrees. Once the dough has chilled, roll it out onto a floured board. I like to use a slab of marble myself, cause it keeps the dough nice and cold. But a big cutting board will do just fine.

I made the ‘spooky’ eyes by pressing sprinkles into the dough before cooking. Now, we used bats since it is Halloween, of course. But any cut out will do, any time of the year.

Bake in the oven for 8-10 minutes. Cool on a rack.

These are really tasty as is, but you can also sandwich ‘em between ice cream if you want! (see how, HERE.) However, there goes the ‘vegan-ness’ of them. I guess you could use a dairy substitute for ice cream and drink a glass of soy milk. *sigh* Give me dairy any day.