Vegan Ginger Cookies

🧂 Ingredients

• 2 cups of white whole wheat flour
• 2 teaspoons baking soda
• 1.5 teaspoons cinnamon
• 1.5 teaspoons ground ginger
• 1/4 teaspoon kosher sea salt
• 2/3 cup coconut oil
• 3/4 cup turbinado sugar

  also called sugar in the raw
• 1 chia or flax egg

  1 tablespoon ground flax seed or chia seed + 3 tablespoons water
• 1/4 cup unsweetened almond milk
• 4 tablespoons molasses
• 1 heaping tablespoon fresh ground ginger
• Optional: extra sugar for the top of the cookies

Instructions

• 1 Pre-heat oven to 350 F.
• 2 Line a rimmed baking sheet with parchment paper or a silat mat and set aside.
• 3 In a medium bowl, sift together white whole wheat flour, baking soda, cinnamon,
  ground ginger, and salt. Gently toss together and set aside.
• 4 In a large bowl combine coconut oil, turbinado sugar, chia/flax egg, almond
  milk, fresh ground ginger and molasses. Using a hand mixer, blend until well
  combined.
• 5 Slowly add the dry ingredients to the wet ingredients and continue to blend
  until you have a thick hearty dough.
• 6 Scoop one tablespoon of the dough into your hands and roll into a small ball.
  Place on baking sheet and flatten out a bit, continue until you have 12 cookies
  on the baking sheet.
• 7 Optional (but beautiful + delicious) top each cookie with an extra sprinkle of
  turbinado sugar.
• 8 Pop into the oven for 10 minutes or until set through and fragrant.  Transfer
  cookies to a wire cooling rack and repeat until all of your cookies are done.
• 9 Store cookies in an airtight container in your fridge for up to 10 days.  Enjoy!

Nutrition Info