These vegan gingersnap cookies are absolutely wonderful; they are little bites of holiday cheer, soft on the inside, and slightly chewy on the outside. Serve these with a warm drink or drizzle them with icing to make them look even more festive.
6 tablespoons coconut oil
1/2 cup all natural cane sugar
2 1/2 tablespoons molasses
1 tablespoon ground flaxseed
2 1/2 tablespoons water
1 cup + 1 tablespoon flour
3 teaspoons baking powder
1 teaspoon ground dried ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
Preheat oven to 375F
In a large bowl cream together the coconut oil and sugar until light and fluffy
Add the molasses, ground flaxseed, water, and stir.
In a separate bowl mix together the dry ingredients (flour, baking powder, ginger, cinnamon, allspice, and salt.
Slowly add the dry mixture to the wet mixture until a slightly stiff dough has formed.
Roll into small 1″ size balls. You can roll each ball in cinnamon and sugar for an added touch, but this is optional. (2 tablespoons sugar + 1/2 teaspoon cinnamon)
Place cookies on a lined baking sheet tray and bake for 10 minutes.