Vegan Ginger Snap Cookies

Vegan Ginger Snap Cookies

These vegan gingerbread cookies are so easy and fast that you can make them with the snap of your fingers.

EQUIPMENT

• hand mixer
• Spatula
• cookie sheet

INGREDIENTS

• 1 teaspoon chopped ginger
• ½ cup margarine vegan
• 1 cup white sugar plus ½ cup for rolling
• ¼ cup Fancy Molasses, must be of the fancy variety
• 1 tablespoon Ground Flaxseed or flaxseed meal
• 1 tablespoon of lukewarm water
• 1 teaspoon of Cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons of baking powder
• 2 teaspoons Baking Powder
• 1 pinch of salt
• 2 cups flour All-purpose

INSTRUCTIONS

1. Preheat oven to 350°F
2. Prepare the flax egg by mixing 1 tablespoon of warm water with 1 tablespoon of flax and letting it sit until step 4.
3. Cream together the sugar and margarine on the lowest setting with a stand or hand mixer. Mix well but do not make too much cream.
4. Add molasses, flax eggs and minced ginger to the creamy dough. Mix with a spatula.
5. Add the ground cloves of cinnamon, salt, baking soda and powder and mix with a spatula.
6. Once everything is mixed, add the flour 1/2 cup at a time with a spatula.
7. Add 1/3 cup of sugar to a bowl. Use a tablespoon to form the dough into balls, then dust in sugar and spread on a baking sheet lined with baking paper. *9 to one page max!*
8. Bake the cookies for 10 minutes
9. Let the cookies cool on the cookie sheet (or remove all the parchment paper) for at least ten minutes before placing them on a baking sheet or plate.