Vegan Ginger Cookies

Name: Vegan Ginger Cookies
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Ingredients: 1.5 tbsp ground flaxseeds (or egg replacer of your choice); 7 oz / 200 g soft vegan butter (at room temperature); 2 cups / 250 g powdered sugar; 1 tsp vanilla extract; 2-3 tbsp gingerbread spice mix; 1/4 cup molasses; 1 tsp baking soda pinch of salt; 2.5 cups / 300 g flour

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Prep Time: 25 minutes

Cook Time: 8 minutes

Total: 33 minutes

Servings: 25

Author : Evi Oravecz

vegan ginger cookies vegan molasses cookies flax egg recipe

Ingredients

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1.5 tbsp ground flaxseeds (or egg replacer of your choice)7 oz / 200 g soft vegan butter (at room temperature)2 cups / 250 g powdered sugar1 tsp vanilla extract2-3 tbsp gingerbread spice mix1/4 cup molasses1 tsp baking soda pinch of salt2.5 cups / 300 g flour

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Instructions

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Step 1

Prepare flax egg. Mix together ground flaxseeds with 6 tablespoons of water. Let stand for 5-10 minutes, until thickens.

Step 2

Add butter to a bowl, and using an electric whisk start to mix on low. Add sifted sugar, and mix until combined. Add vanilla, spice mix, molasses, baking soda, and salt, and keep on mixing, until creamy and well combined.

Step 3

Start adding flour, 1/2 cup at a time, until everything is completely combined.

Step 4

Cover dough and place in the fridge for at least 1,5 hours, but ideally overnight.After the chilling time, preheat the oven to 400 F/200 C.

Step 5

Scoop the dough into 2 tablespoon portions (a mini ice cream scoop works best for this). Roll into small balls, and place on a baking tray, leaving some space between them. Work in batches, if needed.Bake for 8-12 minutes, or until golden brown and the edges are crispy. Allow them to cool slightly, then transfer them to a cookie rack to cool completely.Cookies are best on the day of baking, but your can store any leftovers in an airtight container for a couple of days.