Vegan Gingersnaps
Servings: 24 cookies
Print Recipe
Ingredients
- 3/4 cup vegan butter
- 1 cup granulated sugar
- 1 chia egg 1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for at least 5 minutes
- 1/4 cup molasses
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 cup granulated sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl, cream together the butter and 1 cup white sugar until smooth and creamy. Beat in the chia egg and molasses until well blended.
- In a separate bowl, combine the flour, ginger, cinnamon, and baking soda. Mix well.
- Stir the flour mixture into the sugar and butter mixture the liquid mixture to form a smooth thick batter.
- With a 1 tablespoon measuring spoon scoop out the batter and pat onto your cooking sheet. Place cookies at least 2 inches apart onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be soft to the touch when done. Be sure not to overbake as they can burn easily.
- Immediately after removing cookies from the oven, swirl inside a large glass or biscuit cutter to create a round shape. Then press down cookies if risen with a large glass.
- Allow cookies to cool on baking sheet for 5 minutes before transferring them to a cooling rack. Let cool completely before storing.
Notes
Different flours and butters will get very different results. Using gluten free flour or all All Purpose flour can give you a very runny batter. That is fine. Measure it onto the cookie sheet the same way, by tablespoon. They will be very crisp when they cool.