Super Yummy Vegan Ginger Cookies |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 24 |
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These delicious treats contain flax seed, making them a nutritious snack. Recipe calls for organic products where possible. Recipe from Peggy's Kitchen Ingredients:
2 cups wheat flour or 2 cups buckwheat flour |
2 teaspoons baking soda |
1/2 teaspoon salt (prefer sea salt) |
1 teaspoon cinnamon |
2 teaspoons grated fresh ginger |
1/2 teaspoon ginger powder |
1/2 teaspoon clove |
3/4 cup coconut oil |
1 cup raw sugar (turbinado) |
2 tablespoons flax seeds (milled flax) |
1/4 cup water, boiling |
1/4 cup molasses |
2 tablespoons applesauce |
turbinado sugar, for dipping |
Directions:
1. *Mix the 2 tablespoons of milled flax with 1/4 cup boiling water and allow to sit for 10 minutes. This will be referred to as Flax Goo later in directions.
2. Directions:.
3. Preheat oven to 350.
4. Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix.
5. Form into 1 inch balls, dip just the top into turbinado sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes. Let the cookies cool for just a few minuntes on the sheet before transfering them to a cooling rack. Don't over cook or they will be hard when they cool.
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