Vegan Gingersnaps

Ingredients

• 3 Tbsp water
• 1 Tbsp ground flaxseed
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 1 tsp dried ground ginger
• 1 tsp ground cinnamon
• 2 tsp baking soda
• 1 1/4 cup oat flour
• 1 1/2 cup all purpose flour
• 1/4 cup molasses
• 1 cup light brown sugar packed
• 3/4 cup vegan butter softened
• 1/2 c granulated sugar for rolling

Directions

1. First, preheat your oven to 375º.  Then, line two baking sheets with parchment paper.  (FYI - if you have nonstick baking sheets, the parchment paper is optional! I like using it because it makes clean up a cinch.)
2. Combine the ground flaxseed and water in a small bowl and set aside.
3. In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
4. Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
5. Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
6. Pour the granulated sugar into a bowl and set aside. Then form 16 golf ball–sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches apart from one another, as they will spread.
7. Bake the cookies one sheet at a time on the top rack in your preheated oven for 9–10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake. Allow the cookies to cool on the baking sheets for 3–5 minutes before transferring to a cooling rack.