Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup softened vegan butter
- 1 cup brown sugar
- 1 flax egg (1 tbsp ground flax seeds+2.5 tbsp water mixed and chilled for 10 min in the freezer)
- 1 tbsp water
- 1/4 cup molasses
- 1 tbsp white sugar
Instructions
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Preheat oven to 350 degrees.
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In a medium sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
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In a large bowl, mix together the brown sugar and butter until light and fluffy. Then add in the flax egg, water, and molasses.
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Add in the dry ingredients and mix together until well combined.
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On a pan lined with parchment paper, shape dough into one inch balls or use a cookie scoop to maintain consistency. Then lightly roll in the tablespoon of white sugar (I only dipped one side) and space equally on the pan.
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Bake for 10 minutes, then transfer the cookies with the parchment paper to a cooling rack.
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Once cooled, eat and enjoy! Store leftovers in an airtight container