INGREDIENTS
- 2 ½ cup all-purpose flour OR gluten-free 1 to 1 blend.
- 2 ¼ tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground pepper
- ¾ cup (1.5 sticks) plant-based butter
- ⅓ cup dark brown sugar
- ⅓ cup organic granulated sugar (additional ¼ cup for coating)
- ½ cup molasses
- 1 flax egg (1 tbsp flaxseed meal mixed with 2 ½ tbsp cold water.)
RECIPE
- Combine flaxseed meal with cold water and let rest for 10 minutes.
- Combine flour, baking powder, salt, ginger, cloves, allspice and pepper. Set aside.
- With an electric mixer, cream plant-based butter with brown sugar, flax seed meal, granulated sugar, and molasses until light and fluffy.
- Add flour and spice mixture and mix just until combined (don’t overbeat!)
- If desired, stir in chopped candied ginger.
- Chill cookie dough in the refrigerator or freezer until firm and cold.
- Preheat the oven to 350. Scoop the cold cookie dough with an ice cream scoop or tablespoon and roll it into balls.
- Roll balls into granulated sugar and place evenly on a cookie sheet (lined with silicone liner or greased with coconut oil or vegan butter)
- Leave ample space between cookies. About 4 inches.
- Bake in preheated oven until brown and cracked (Approximately 12-15 minutes)
- Remove from oven and cool on wire rack.
- Remove from sheet and enjoy or freeze!