A vegan spin on a classic holiday cookie.
Prep time: 20 minutes
Cook time: 12 minutes
Yields about 30 cookies
1 flax egg (1 tbsp ground flaxseed, 3 tbsp water)
2 C alI-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
½ tsp nutmeg
½ tsp ground cloves
Pinch of salt
½ C coconut oil, soft or melted; room temperature
1 C brown sugar
1 tsp vanilla
1/3 C fancy or cooking molasses
¼ C confectioners sugar for decoration (optional)
- Begin by preparing your flax egg. Mix together the ground flaxseed and water in a small bowl and set aside for 10 minutes. The flax egg will resemble the texture of an egg and help the cookies bind together.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, spices, salt, and baking soda. Set aside.
- Using a hand or electric mixer with the whisk attachment, whisk the coconut oil and brown sugar until fluffy (1-2 minutes). Add in the flax egg, vanilla, and molasses and mix to combine.
- Add your dry ingredients into the wet and mix with a wooden spoon or spatula until a thick dough forms.
- Use your hands to roll tablespoon-size balls of cookie dough. Place on baking sheets 2 inches apart. Bake for 10-12 minutes, until edges are firm.
- After they’re done baking, place the cookies on a cooling rack.
- Using a sifter, lightly dust confectioner’s sugar over top the cookies. This can get messy, so place paper towels or parchment paper underneath the cooling wrack prior to sifting.
This recipe was adapted (and veganized) from Canadian Living.
- Category: Deserts
Keywords: gingerbread,vegan cookies