These vegan gingerbread cookies are perfect for the holiday season. They're soft, chewy, and full of warm spices like ginger, cinnamon, and cloves. Decorate them with vegan icing for a festive touch!
Ingredients: 2 cups all-purpose flour. 1/2 cup molasses. 1/2 cup brown sugar. 1/3 cup vegan butter, softened. 1 tablespoon ground flaxseed + 3 tablespoons water for flax egg. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. Vegan icing optional, for decoration.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so that it thickens up. This will make a flax egg. To make the vegan butter smooth, soften it and mix it with brown sugar in a large bowl. Mix the molasses and flax egg into the mixture by stirring it well. Mix the flour, baking soda, spices, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Spread the dough out on a lightly floured surface until it's about 1/4 inch thick. Cut shapes out of the dough with cookie cutters and put them on the baking sheet that has been prepared. It should be baked for 8 to 10 minutes, or until the edges are set and just a little golden. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Decorate with vegan icing if you want after it has cooled. Keep at room temperature in a container that keeps air out for up to a week.
Prep Time: 20 minutes
Cook Time: 10 minutes
Pajusi Valla Abikeskus
