Vegan Ginger Spice Cookies
These vegan ginger spice cookies are perfect to add to your holiday snacking. Its sweet, chewy, fiery, and crisp.
Breakfast, Dessert, Snack
(90g) (you can also use granulated white sugar)
(1 tbsp flaxseed + 3 tbsp water mix together)
(75g) (you can also use oil)
maple syrup ( you can also use molasses
dark chocolate chips
Preheat the oven to 180C or 350F. Prepare your baking pan by putting parchment paper and set aside.
In a small bowl, mix flaxseed with water to create a flax egg rest for about 5 minutes.
In a large bowl mix all dry ingredients all purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
In a separate bowl mix liquid ingredients maple syrup and vanilla. Add the flax egg mixture.
Pour liquid mixture with dry ingredients, mix. Add chocolate chips and combine well
Scoop a portion of the dough and line them in the baking pan creating some space in between.
This recipe will yield about 20-21 pieces depending on the size of your scoop.
Bake for about 10-12 minutes or until a toothpick is inserted and comes out clean. If you want a little more crunchy bake for about 15-20 minutes.
Remove from the oven after baking and let it cool first before transferring into your wire rack or plate.
Serve vegan ginger spice cookies with coffee or tea.
Store extra cookies in an airtight container. Store in your counter or fridge to last longer.
If your batter is too dry just try mixing well enough all the ingredients until you see that flour is already combined with other ingredients.
You can make the chocolate chips ½ cup if you prefer that way.
Nutrition: 7 people (3 cookies)
299 Calories per serving |
Total Fat 5.7g | Saturated Fat 3.1g | Cholesterol 0mg | Sodium 104mg | Total Carbohydrate 59.3g | Dietary Fiber 1.4g | Total Sugars 27.3g | Protein 5.1g |
Calcium 40mg | Iron 2mg | Potassium 120mg
Nutrition values are estimated using an online nutrition calculator as reference only.
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cookies, dairyfee, ginger spice, Vegan