We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.
2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping
Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.
Preheat your oven to 375°.
Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.
Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.
In a large bowl, add your sugar, molasses, flax egg, and vanilla extract. Stir until they are combined.
Add your dry ingredients to your wet ingredients and stir until combined.
Pour some of your demerara sugar in a small bowl.
Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.
Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.
Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!