Description
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.
Ingredients
Scale
- 6 tablespoons coconut oil
- 1/2 cup all natural cane sugar
- 2 1/2 tablespoons molasses
- 1 tablespoon ground flaxseed
- 1 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
Instructions
- 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.
