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Export 10 ingredients for grocery delivery
Step 1
Make flax egg by combining ground flax and water. Whisk together and let sit for at least 5 minutes.
Step 2
Preheat oven to 350F/175C. In a large bowl, cream together the vegan butter and demerara sugar until light and fluffy. Add flax egg, almond butter, molasses and almond milk. Beat to combine.
Step 3
In a separate bowl sift gluten-free flour blend, ginger, cinnamon, cloves, sea salt and baking powder. Add dry ingredients to wet in batches and knead dough with a wooden spoon, or your hands.
Step 4
Line two baking trays with parchment paper. Roll dough into balls the size of a ping-pong, and gently press down to form a round disc shape. Pour 2 tbsp demerara sugar into a shallow bowl and dip the cookies top-side-up in sugar. Place on baking tray with dipped side facing up. Continue until all cookies are coated in sugar.
Step 5
Bake cookies in oven for 10 minutes, or until lightly browned and slightly cracking at the ends.
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