Vegan Ginger Molasses Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, fresh

• Refrigerated

  • 1 Flax egg

• Condiments

  • 1/4 cup Molasses, fancy
  • 140 g Vegan butter

• Baking & Spices

  • 250 g All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 200 g Granulated sugar
  • 1/2 tsp Pumpkin spice
  • 1 dash Salt

Found on littleswissbaker.com

Description

Ingredients

• 140g vegan butter
• 200g granulated sugar
• 1 flax egg
• ¼ cup fancy molasses
• 1 teaspoon fresh grated ginger
• 250g all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin spice
• dash of salt (more if your vegan butter is unsalted)

Directions

• Prepare the flax egg by mixing 1 tablespoon of flax mea with 3 tablespoons of cold water. Rest for 15 minutes in the fridge.
• Cream the soft vegan butter and the sugar until well mixed (you can use a hand mixer or I used a folk and a wooden spoon later.
• Add the molasses, freshly grated ginger and flax egg and mix until well combined.
• In another bowl, mix all dry ingredients and then add the flour mix in batches to the wet ingredients until all the flour is incorporated.
• Cover the bowl with foil and let the dough rest for one hour in the fridge.
• After the dough was chilled, preheat the oven to 350 F
• The recipe yields for either 12 giant or 16 regular size cookies.
• Remove the dough from the fridge and shape into 12 or 16 balls with your hands, rolling each ball in the granulated sugar before placing it on a parchment paper lined baking sheet. Leaving enough space between the cookies. You will likely need to bake 2 sheets of cookies.
• Bake each sheet of cookies for about 10 minutes (regular size) or about 12 minutes (giant size) until brown. Cool cookies on a wire rack.