Testing, again, and Cookies, again.

I'm not sick of it yet, good thing as there's loads more recipes to come for testing from Isa and the PPK Test Kitchen - are you?

This one we had for dinner as a starter alongside some leftover soup - Samosa Mashed Potato Pancakes, and I must say they were very tasty. H especially really liked them and we could have got through a great deal more of them!

Now the cookies. R has really gotten into the whole "making cookies with Mum of an afternoon while Baby M is asleep and M is at school" thing, she asks for it every day. We don't do it every day but it doesn't stop her asking. I made some more grown up flavoured cookies with her today, which she likes too, and they turned out really well.

Chocolate and Ginger Cream Cheese Cookies
Makes 22

1/3 C Soymilk
½ t Apple Cider Vinegar
5 T Vegan Cream Cheese*
¾ C Sugar
2 T Ground Flaxseeds
1 ½ C Plain Flour
¾ t Baking Powder
½ t Baking Soda
¼ t Salt
½ t Ground Ginger
½ C Chocolate Chips
½ C Crystalised Ginger – chopped

-Preheat oven to 375F and prepare your baking sheets.
-In a small bowl combine the soymilk and ACV, allow to curdle.
-In a large bowl cream together the cream cheese and sugar. Once well combined add the flaxseeds and soymilk mix.
-Sift in the dry ingredients, mix to just combine, and then fold in the chocolate chips and ginger.
-Using damp hands scoop dough into balls about the size of a Loonie (which is about an inch I guess) and place on your baking sheets. Flatten with the back of a dampened fork.
-Bake for 10 minutes until bottoms golden and tops just lightly coloured.
-Cool on rack.

*eg; Tofutti Better than Cream Cheese. Sub Margarine if you don’t have - I just have some as I'm using it in a dinner experiment tonight.