Healthy Vegan Ginger Snap Cookies

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 2 cups Almond flour or meal
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Other

  • 1 tbsp Ground flax + 3 tbsp water

Found on hummusapien.com

Description

Ingredients

• 1 tbsp ground flax + 3 tbsp water
• ¼ cup coconut sugar (or brown sugar), plus about ¼ cup for rolling
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp coconut oil, not melted
• 2 cups almond flour or meal*
• 1 tsp vanilla extract
• 1 tbsp molasses (I used blackstrap)
• 2 tsp ground ginger
• 1 tsp cinnamon

Directions

• Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silipat (if you just have a cookie sheet, spray very well with cooking spray).
• In a small bowl, stir together flax and water. Set aside to set for 5 minutes
• Place about ¼ cup of coconut sugar in a small bowl to roll cookies in later. Set aside.
• Batter can be made using a food processor (recommended) or in a mixing bowl. Place the coconut sugar, baking soda, salt, and coconut oil in large bowl or food processor. Stir/process until well-combined.
• Mix in the rest of the ingredients, including flax egg, stirring/processing to combine. You should have smooth dough ball thats slightly sticky and easy to scoop. A tablespoon cookie scoop works great here!
• Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar. Place onto prepared baking sheet and gently flatten cookies with hands (they wont spread while baking.)
• Bake for 11 minutes. Allow cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.