Vegan Ginger Cookies
Ingredients
The dough
-
2
cups
white whole wheat flour
-
2
teaspoons
baking soda
-
1½
teaspoons
cinnamon
-
1½
teaspoons
ground ginger
-
¼
teaspoon
kosher sea salt
-
⅔
cup
coconut oil
-
¾
cup
turbinado sugar
-
1
tablespoon
ground flax seed or chia seed
-
3
tablespoons
water
-
¼
cup
unsweetened almond milk
-
4
tablespoons
molasses
-
1
heaping tablespoon
fresh ground ginger
Topping (optional)
Instructions
- Preheat the oven to 350°F.
- Line a rimmed baking sheet with parchment paper or a silat mat.
- In a medium bowl, sift together the flour, baking soda, cinnamon, ground ginger, and salt.
- In a large bowl, combine the coconut oil, turbinado sugar, chia/flax egg, almond milk, fresh ground ginger, and molasses, and blend until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until you have a thick dough.
- Scoop one tablespoon of dough, roll into a ball, and place on the baking sheet, flattening slightly.
- Repeat until you have 12 cookies on the baking sheet.
- Optional: Sprinkle extra turbinado sugar on top of each cookie.
- Bake for 10 minutes or until set and fragrant.
- Transfer cookies to a wire cooling rack and repeat until all cookies are baked.
- Store cookies in an airtight container in the fridge for up to 10 days.
Nutrition Facts (estimated)
Servings
32
Calories
94
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
90mg
Cholesterol
0mg
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