Vegan Gingersnaps

While I may not be a vegan, I know people who are and this gingersnap recipe is my favourite to make and bring to my vegan buds. Hope you enjoy!
​-Krishma S.
www.gretchensveganbakery.com/vegan-gingersnap-cookies/
Serves: approx 40- ½ounce cookies
Ingredients

• Vegan Butter ¾ cup (150g)
• Dark Brown Sugar 1 cup (210g)
• Molasses ¼ cup (60ml) (85g)
• Vanilla Extract 1 teaspoon (5ml)
• Ground Flax Seeds *see note above 1 tablespoon (8g)
• Hot Water or Plant Milk 3 Tablespoons (45ml)
• All Purpose Flour 2 cups (260g)
• Unsweetened Cocoa Powder 1 Tablespoon (6g)
• Baking Soda 2 teaspoons (10g)
• Ground Cinnamon ½ teaspoon
• Ground Cloves ¼ teaspoon
• Ground Ginger 1 teaspoon

Instructions

1. Combine ground flax seed with hot water and whisk smooth
2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
3. Cream the shortening with the sugar until light and fluffy about 5 minutes
4. Add the flax paste and mix well
5. Add the molasses and vanilla extract and mix well
6. Sift together the flour, cocoa powder, baking soda and spices
7. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
8. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
9. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
10. Once the oven comes to temperature, bake for 12 minutes