Vegan Chewy Ginger Snap Cookies
A sparkling, snow-like sugar coating and a pop of ginger-cinnamony sweetness will quickly make these soft, pillowy cookies your new favorite.
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cup all-purpose flour
- 1 ¼ cup oat flour
- 2 tsp baking soda
- ½ teaspoon salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ teaspoon ground cloves
- 1 cup packed brown sugar
- ¾ cup vegan butter softened
- ¼ cup molasses
- ¼ cup granulated sugar for rolling
Instructions (click to mark complete)
Preheat oven to 375 degrees
Preheat oven to 375 degrees. In a small bowl, combine ground flaxseed and water and set aside.
In a medium-sized bowl, combine flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine
In a medium-sized bowl, combine flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
Using a stand mixer, cream brown sugar, butter, and molasses until fluffy, about
Using a stand mixer, cream brown sugar, butter, and molasses until fluffy, about. Add flaxseed mixture and mix again for. Add half of dry ingredients and mix on low until mostly combined. Then add second half of dry ingredients and mix again, starting on low speed and increasing to high as dough becomes thick and hard to mix. Scrape sides and bottom of bowl as needed. Dough will be very thick.
Into a shallow dish, pour granulated sugar and set aside
Into a shallow dish, pour granulated sugar and set aside. Form 16 golf ball-sized dough balls and place on a parchment-lined baking sheet. Roll each ball in granulated sugar to evenly coat, then return to baking sheet, spaced apart.
Bake 9 to or until cracks form across surface
Bake 9 to or until cracks form across surface. Allow cookies to cool on baking sheets for 3 to before transferring to a cooling rack.
Original source: https://vegnews.com/vegan-recipes/vegan-chewy-g...