The best vegan ginger cookies

chewy, soft ginger cookies rolled in sugar and baked to perfection!🍪 you know Christmas is here once you make these heavenly cookies!

Flour. I use all purpose flour but spelt works and a good gluten free flour might.
Chia seeds. This is to make a chia egg. Another common substitute is flax seeds or ground flax seeds.
Coconut oil. Melted vegan butter works too, but I always use coconut oil or go oil less.
Molasses. Unsulfered is best.
Coconut sugar. I use this and brown sugar on and off. Use either one.
Fresh ginger. This gives the cookies an extra zing of ginger.

• ingredients

• category: American

• serves: makes 12 cookies

• prep time: 20-30 minutes

• bake time: 10-12 minutes

• 1 1/2 cups all purpose flour (or spelt).
• 2 tsp chia seeds (or flax seeds).
• 1 tbsp water.
• 1 tsp baking powder.
• 1 tsp ground ginger.
• 1/2 tsp cinnamon.
• 1/4 tsp ground nutmeg.
• 1/2 tsp sea salt.
• 1/3 cup coconut oil, melted (or vegan butter).
• 1/4 cup molasses.
• 1/4 cup coconut sugar (or brown sugar).
• 1 tsp fresh grated ginger.
• 1/2 tsp vanilla extract.
Rolling:

• granulated sugar for rolling.
Directions

preheat oven to 350•f and grease a baking sheet.

mix all the ingredients in an electric mixer until well combined (if needed add more coconut oil). Put plastic wrap over the bowl of dough and refrigerate for 20 minutes. Roll the dough into 12 balls and roll in the granulated sugar. Place on the baking sheet and bake for 10-12 minutes. Let cool for 5-10 minutes and devour!!

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