These Vegan Ginger Cookies are soft, warm and perfect for the holiday season. You will definitely want to add these to your Christmas Cooking baking list!
PRINT RECIPE HERE: https://tinyurl.com/CDVeganGinger
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PRINT RECIPE here: https://tinyurl.com/CDVeganGinger
SOFT GINGER COOKIE RECIPE
2 cups of white whole wheat flour
2 teaspoons baking soda
1.5 teaspoons cinnamon
1.5 teaspoons ground ginger
1/4 teaspoon kosher sea salt
2/3 cup coconut oil
3/4 cup turbinado sugar (also called sugar in the raw)
1 chia or flax egg (1 tablespoon ground flax seed or chia seed + 3 tablespoons water)
1/4 cup unsweetened almond milk
4 tablespoons molasses
1 heaping tablespoon fresh ground ginger
*Optional: extra sugar for the top of the cookies
Pre-heat oven to 350º F.
Line a rimmed baking sheet with parchment paper or a silat mat and set aside.
In a medium bowl, sift together white whole wheat flour, baking soda, cinnamon, ground ginger, and salt. Gently toss together and set aside.
In a large bowl combine coconut oil, turbinado sugar, chia/flax egg, almond milk, fresh ground ginger and molasses. Using a hand mixer, blend until well combined.
Slowly add the dry ingredients to the wet ingredients and continue to blend until you have a thick hearty dough.
Scoop one tablespoon of the dough into your hands and roll into a small ball. Place on baking sheet and flatten out a bit, continue until you have 12 cookies on the baking sheet.
Optional (but beautiful + delicious) top each cookie with an extra sprinkle of turbinado sugar.
Pop into the oven for 10 minutes or until set through and fragrant. Transfer cookies to a wire cooling rack and repeat until all of your cookies are done.
Store cookies in an airtight container in your fridge for up to 10 days. Enjoy!
Makes 32 Cookies.
NUTRIENTS PER SERVING: Calories 89 | Total Fat 4.9g | Saturated Fat 4g | Cholesterol 0mg | Sodium 96mg | Carbohydrate 11.5g | Dietary Fiber 0.9g | Sugars 4.6g | Protein 1g
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