Peanut-Ginger-Sesame Cookies

It's National Cookie Day today, guys. As far as we're concerned, whoever came up with that concept deserves a medal. We felt we just had to share this yummy peanut-ginger-sesame cookies recipe with you. We admit this is not our own recipe, it's from one of our favourite vegan cookbook "Veganomicon", which you should totally check out if you're looking for delicious vegan recipes. Don't be put off by what looks like a long list, it's really straight-forward and these bad boys are totally worth it!

Here's what you need:

2 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 cup nonhydrogenated vegan shortening, softened

1/2 cup chunky peanut butter

1/4 cup brown rice syrup

1 1/4 cups sugar (plus additional sugar for rolling)

1/2 cup soy milk

1 teaspoon vanilla extract

5 ounces candied ginger, diced finely

1/3 cup each white and black sesame seeds (or just use 2/3 of one kind)

Here's how to do it:

- Preheat the oven to 175C, grease 2 cookie sheets

- Sift together flour, baking powder, baking soda, salt, ground ginger, cinnamon -> set aside

- Cream shortening (light and fluffy) with whisk, approx. 3 mins

- Add peanut butter, rice syrup, sugar, soy milk, and extracts -> continue beating until creamy (4-5 mins)

- Stir in flour mixture (with spatula or wooden spoon)

- Add chopped candied ginger -> stir until forms very firm dough (can use hands)

- Roll tablespoon of the dough into small balls

- Roll each ball in sesame seeds and a little sugar, place on cookie sheet (leave 1 1/2 inches between each cookie)

- Flatten balls slightly and bake for 10/11 mins (if you prefer them less chewy and firmer, bake for 14 mins)

- Remove from oven, cool and finally: hide from the cookie monster!!!

Enjoy!!! Love to here your feedback on these. Give them a go :-)