Vegan Chewy Ginger Snap Cookies

These spicy-sweet baked treats from the Vegan Christmas and Cocoa cookbook pair splendidly with a steaming mug of tea or espresso. Incorporate chocolate chips or shredded coconut for an added delight. 

What you want:

1 tablespoon floor flaxseed
3 tablespoons water
1½ cup all-purpose flour
1¼ cup oat flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon floor ginger
½ teaspoon floor cloves
1 cup packed brown sugar
¾ cup vegan butter, softened
¼ cup molasses
¼ cup granulated sugar for rolling

What you do:

  1. Preheat oven to 375 levels. 

  2. In a small bowl, mix floor flaxseed and water and put aside. 

  3. In a medium-sized bowl, mix flours, baking soda, salt, cinnamon, ginger, and cloves and stir to mix. Put aside.
  4. Utilizing a stand mixer, cream brown sugar, butter, and molasses till fluffy, about 1 minute. Add flaxseed combination and blend once more for 30 seconds. 
Add half of dry components and blend on low till largely mixed. Then add second half of dry components and blend once more, beginning on low pace and growing to excessive as dough turns into thick and onerous to combine. Scrape sides and backside of bowl as wanted. Dough will likely be very thick. 

  5. Right into a shallow dish, pour granulated sugar and put aside. Type 16 golf ball-sized dough balls and place on a parchment-lined baking sheet. Roll every ball in granulated sugar to evenly coat, then return to baking sheet, spaced 3 inches aside.
  6. Bake for 9 to 10 minutes or till cracks type throughout floor. Enable cookies to chill on baking sheets for 3 to five minutes earlier than transferring to a cooling rack.
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