Gingersnap Molasses Cookies
Ingredients
The dough
-
1
cup
cane sugar
-
¾
cup
salted vegan butter, cold
-
1
unit
vegan egg substitute (1 flax egg or equivalent)
-
1
teaspoon
vanilla extract
-
¼
cup
cane molasses
-
2
cups
gluten free baking flour mix
-
1 ½
teaspoons
baking soda
-
1
teaspoon
ground cinnamon
-
1 ¼
teaspoons
ground ginger
-
½
teaspoon
sea salt
-
½
teaspoon
allspice
For rolling
-
¼
cup
unrefined cane sugar
Instructions
- Cream the sugar and cold vegan butter until light and fluffy.
- Mix in the vegan egg substitute, vanilla extract, and molasses.
- In a separate bowl, whisk together the dry ingredients.
- Combine the dry ingredients with the wet mixture in three portions, mixing briefly each time.
- Chill the dough while preheating the oven to 350°F.
- Scoop and roll the dough into balls, then coat in sugar.
- Place the dough balls on a baking sheet and bake for 12-14 minutes.
- Allow to cool slightly before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 servings
Calories
269
Total fat
12g
Total carbohydrates
41g
Total protein
2g
Sodium
324mg
Cholesterol
0mg
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