Vegan Gingersnap Cookies
Using fresh ginger plus our Gingerbread and Pumpkin Cardamom spice blends takes these cookies to an elevated level and so perfect for the holiday season but a confectionery dream year round for ginger lovers. This recipe yields 28 cookies that takes under 30 minutes from start to finish so there’s plenty to share and ample time to relax and enjoy them with a hot cup of tea.
EQUIPMENT
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Hand Mixer
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Spatula
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Cookie Sheet
- 1 tsp Pumpkin Cardamon spice blend by I Am Len’s Kitchen
- 1/4 tsp fresh minced ginger
- ¾ cup vegan butter (Miyokoscreamery is our fav)
- 1 cup White sugar plus ⅓ cup for rolling
- ¼ cup Molasses
- 1 tbsp Ground Flaxseed meal
- 1 tbsp Water warm
- 2 tsp Gingerbread spice blend by I Am Len’s Kitchen
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 pinch salt
- 2 cups Flour all purpose