Soft and Chewy Vegan Gingersnaps

And on the fifth day of Christmas the culinary cousins gave to you... the BEST gingersnaps in the world!!! Vegan or non-vegan, these are truly some of the most delectable gingersnaps we have ever tasted. They are soft and chewy (hence the title) and full of festive Christmassy flavour. You have got to try this one; it is guaranteed to be loved by all the gingersnap lovers in your life. On with the recipe!

Ingredients:

2 1/4 cups all purpose flour

2 tsp ginger (ground)

1 tsp baking soda

3/4 tsp cinnamon

1/2 ground cloves

1/4 tsp salt

3/4 cup vegan butter

1 cup white sugar

1 flax egg (or any egg replacer such as chia egg)

1 tbsp water

1/4 cup molasses

Extra sugar for coating

Instructions:

Preheat oven 350F.

Mix together flour, cinnamon, cloves, ginger, baking soda, and salt in a bowl.

In a separate bowl, cream together the butter and the sugar with a whisk, fork, or electric beater.

Add in the flax egg, the water, and the molasses and continue to beat until well combined and then gradually pour in the dry mixture.

Roll the dough into small balls and coat them in extra sugar before lining them on a baking sheet with parchment paper, about 2 inches apart.

Bake for 8-10 minutes and let cool. It is best if they are still a little doughy when they come out. Once they cool they will be chewy and soft, as promised.

If they are not all devoured immediately, which is highly likely, make sure to contain them in an air tight container so they maintain their chewy deliciousness.