Noon-e-Zanjebili
A Persian Gingerbread
Ingredients
Units
Scale
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup plain, unsweetened yogurt
- 2 vegan “eggs”* - 1/2 cup Just Egg
- 1 3/4 tsp baking powder
- 2 Tbsp fresh grated ginger
- 2 cups whole wheat flour
- 1 3/4 cups all-purpose flour (add more if still dough is still sticky)
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, combine sugar, oil, vegan yogurt, and vegan eggs. Mix well until smooth.
- Add baking powder and ginger, stirring to incorporate
- Gradually add the whole wheat flour and all-purpose flour, mixing until a soft dough forms
- Lightly flour a surface and roll out the dough to about ½ inch thick
- Use cookie cutters or a knife to shape the dough as desired
- Place the shaped dough onto a lined or greased baking sheet
- Bake for 20-25 minutes, or until the cookies are lightly golden and firm
- Let cool on the baking sheet for a few minutes before transferring to a wire rack
Notes
We used 1/2 cup of Just Egg but you could do other egg alternatives like 2 Tbsp ground flaxseed mixed with 6 Tbsp water