Vegan Gingersnap Cookies

This cookie recipe from The Rye Truck is our go-to when we want to dive headfirst into the holidays. It will fill your house up with amazing Christmas smells and get your holiday spirit bursting at the seams. Our recommendation is to make these festive treats and then cozy up with a fuzzy blanket and warm cup of tea by the fire with a loved one. The holiday festivities are officially underway… and they’re delicious.

VEGAN GINGERSNAP COOKIE INGREDIENTS

1½ cup Rye Flour

1½ teaspoons Ginger, ground or fresh

1½ teaspoons Cinnamon

⅛ teaspoon Cloves, ground

⅛ teaspoon Nutmeg, ground

¼ teaspoon Cardamom, ground

1 teaspoon Baking Soda

½ Cup Coconut Oil (solid, not melted)

½ Cup Brown Sugar, raw

⅓ Cup Blackstrap Molasses

2 teaspoons Water

VEGAN GINGERSNAP COOKIE ASSEMBLY

1 | Preheat oven to 350 degrees.

2 | In a bowl, whisk together the rye flour, spices and baking soda, and then set aside.

3 | In a stand mixer bowl, cream the coconut oil, brown sugar and molasses for 3 minutes.

4 | Add in all the dry mix and the 2 teaspoons of water.

5 | Mix until it forms a smooth dough.

6 | Using your hands, make 12 equal sized balls of dough and place them on a baking sheet.

7 | Using the palm of your hand, evenly pat them down to form a circle.

8 | Bake in the oven for 10 minutes.

*Makes 12 cookies.

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