- 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 (I used Earth Balance)
- 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
Preheat oven to 350 degrees.
In a medium sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, mix together the brown sugar and butter until light and fluffy. Then add in the flax egg, water, and molasses.
Add in the dry ingredients and mix together until well combined.
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.
Bake for 10 minutes, then transfer the cookies with the parchment paper to a cooling rack.
Once cooled, eat and enjoy! Store leftovers in an airtight container