Vegan Gingersnap Cookies
Ingredients
The dough
-
1
tablespoon
chia seeds
-
3
tablespoons
water
-
2 ¾
cups
gluten-free flour blend
-
1
cup
brown sugar
-
2
teaspoons
baking soda
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground cloves
-
½
teaspoon
sea salt
-
¾
cup
coconut oil
-
¼
cup
blackstrap molasses
For coating
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, combine chia seeds and water, then let it sit for 10 minutes to gel.
- In a large bowl, mix the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt.
- Add the coconut oil, molasses, and chia egg to the dry ingredients and stir until a dough forms.
- Form the dough into 24 balls, roll in white sugar, and flatten slightly before placing on the baking sheet.
- Bake for 8 to 10 minutes until golden brown, then cool on the sheet for a few minutes before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
161
Total fat
7.1g
Total carbohydrates
23g
Total protein
1.6g
Sodium
157.6mg
Cholesterol
0mg
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